Creamy mushroom sauce

Creamy mushroom sauce

Written 4 months ago

The perfect accompaniment to pan seared ribeye.


• ½ small onion diced • 1 tbsp butter • 350g mushrooms (brown or white) sliced • Salt and ground pepper to taste • 2 cloves of minced garlic • 1/4 tsp thyme • ½ cup white wine • ½ cup chicken broth • ⅔ cup heavy cream • 3 tsp parsley


• Caramelize the onion in butter until deep brown. • Add mushrooms, salt, and pepper. • Cook until mushrooms have released juices. • Add garlic and thyme and cook until fragrant, about 1 minute. • Empty contents of the pan into a blender and blend until smooth • Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated. • Add the chicken broth and cream. • Simmer for 5 minutes or until reduced by half. • Season with parsley, salt and pepper to taste.

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