Mushroom sauce (no cream)
Here is an easy-to-make delicious mushroom sauce you will love. It's creamy without using cream. It pairs with a lot of dishes, such as chicken, beef, rice, beans, or potatoes, and it's ready in about 30 minutes.
Ingredients
- 2 tablespoons butter or vegetable oil
- ¾ cup finely chopped yellow onion
- 3-4 minced garlic cloves
- 300 grams sliced mushrooms
- 2 teaspoons thyme, dry or fresh
- 1 teaspoon salt
- ¼-½ teaspoon black pepper
- 2 cups chicken stock
- 2 tablespoons cornstarch, flour, or potato starch
- ⅓ cup grated parmesan cheese, 30 grams
Instructions
- I highly recommend before starting with the recipe, read the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- In a skillet, over medium heat, add the butter.2 tablespoons butter or vegetable oil
- Once the skillet is hot, add the onion and cook until soft and starting to brown, 4-5 minutes.¾ cup finely chopped yellow onion
- Stir in the garlic and cook for one more minute.3-4 minced garlic cloves
- Add the sliced mushrooms and cook until soft, about 5 minutes, stirring occasionally.300 grams sliced mushrooms
- Mix in the thyme, salt, and black pepper.2 teaspoons thyme, dry or fresh, 1 teaspoon salt, ¼-½ teaspoon black pepper
- Pour in the chicken stock and lower the heat to between medium and low. Cover with a lid. Let it simmer for 4-5 minutes.2 cups chicken stock
- In a bowl, add the cornstarch or flour, add a few tablespoons of the cooking liquid, and whisk until there are no lumps. Pour it back into the mushroom sauce, stir, and cook for 1-2 more minutes.2 tablespoons cornstarch, flour, or potato starch
- Lastly, add the parmesan cheese, stir, and remove from the heat. Use as needed.⅓ cup grated parmesan cheese
Notes
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.