Creamy Mushroom Sauce with Thyme
By Nichole Dailey
Cremini mushrooms pair perfectly with steak especially when cooked in cream to make an indulgent sauce. Beyond steak, try this creamy mushroom sauce on roast chicken or even tossed with pasta.
Prep Time
10 Min
Cook Time
20 Min
Ingredients
This recipe serves:
8
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main
| 1 Tablespoon | olive oil |
| 2 Pound | cremini mushrooms, sliced |
| Kosher salt and freshly ground black pepper | |
| 2 Tablespoon | unsalted butter |
| 1 Medium | shallot, minced |
| 2 Clove | garlic, minced |
| 3 Sprig | fresh thyme |
| 1 1/2 Cup | beef stock |
| 1 Cup | heavy cream |
Steps
1
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until lightly browned about 5 minutes. Stir and cook until the moisture has evaporated from the pan and the mushrooms are browned and tender, another 5 to 10 minutes. Season liberally with salt and pepper.
2
Add the butter, shallot, and garlic and cook, stirring occasionally, until the shallot is tender, 1 to 2 minutes.
3
Add the thyme sprigs and the beef stock and stir, scraping the bottom of the pan. Bring to a simmer and cook until reduced by half, 5 to 10 minutes. Add the cream and cook until reduced by half again and thick enough to coat the back of a spoon, about 5 minutes.
4
Season to taste with salt and pepper. Enjoy!
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