You’ll love this rich and creamy mushroom sauce on everything from steak to chicken to pork. Flavorful mushrooms are gently simmered in heavy cream, with onion and garlic. The melding together of flavors creates a delightful cream sauce in just 15 minutes of simmering!
1/2cupyellow onionsliced & chopped into 1/2" pieces
1.5cupsheavy cream
2clovesgarlicminced
8ozcremini mushroomssliced
salt and pepperto taste
Instructions
Make a RouxPlace a small sauce pan over very low heat on your stovetop. Add 2 tablespoons of butter and let it melt. When it’s melted, add 2 tablespoons of flour and stir quickly to fully combine the flour and butter.Remove it from the heat when the ingredients are combined and it starts to smell like pie crust. This will take less than a minute or so.
Melt half a tablespoon of butter in a separate frying pan and add the onion. Stir frequently until the onion is soft.
Add the heavy cream to the onion, plus half a cup of water and the minced garlic. Stir well to combine.
Carefully add sliced mushrooms to the mixture and bring it to a gentle simmer. Stir occasionally until the mushrooms are cooked. This will take about 15 minutes depending on how lively the simmer is.
Next, add half of your roux to the sauce and stir well to combine. The sauce will start to thicken. Give it about a minute, then judge whether you want to add more roux for a thicker sauce, or less for a thinner sauce.
Continue adding roux and stirring the cream sauce until it reaches your desired consistency.Remove the sauce from heat and stir before serving.
Notes
Preparation time refers to the time to make the roux. The other ingredients should be cleaned, cut and measured before starting.Avoid boiling the sauce. Boiling increases the risk of a broken sauce.This cream sauce can be made with 2 cups of half and half rather than heavy cream and water, if you prefer.