Smooth Creamy Mushroom Sauce

Smooth Creamy Mushroom Sauce is a versatile recipe that is simple, fast and very very tasty. This sauce has many uses. Mix with fresh cooked pasta, pour over rice etc. My favourite is adding leftover chicken or turkey to the sauce and using it as a filling in a pie.

A smooth, creamy mushroom sauce is the perfect companion for a wide variety of dishes. This rich and indulgent sauce brings a depth of flavour and luxurious texture that elevates even the simplest of meals. Whether paired with pasta, drizzled over a succulent steak, or served alongside roasted vegetables, a creamy mushroom sauce can transform your cooking.

At the core of this delightful sauce are button mushrooms. These mushrooms are ideal for creating a creamy sauce due to their mild yet distinctive flavour. When wiped clean and sliced, they cook evenly, releasing their juices and creating a harmonious blend with the other ingredients. Their texture remains tender, adding body to the sauce without overpowering it.

The foundation of a good mushroom sauce begins with olive oil and unsalted butter. This combination provides a balanced fat content, ensuring a smooth texture. Finely chopped onions and crushed garlic are then sautéed until translucent and aromatic, forming the aromatic base of the sauce. The onions bring a subtle sweetness, while the garlic adds a hint of pungency that complements the earthy mushrooms perfectly.

Adding a splash of high-quality dry white wine to the sauce introduces a sophisticated flavour profile. The wine not only deglazes the pan, lifting all the caramelised bits from the bottom, but it also infuses the sauce with a delicate acidity that balances the richness of the mushrooms and cream. Allowing the wine to reduce slightly concentrates its flavours, enhancing the overall complexity of the sauce.

Crème fraiche is then stirred in to create a velvety texture and a tangy finish. Its smooth consistency and slight tartness bring a luxurious creaminess to the sauce, making it irresistible. The combination of white wine and crème fraiche ensures the sauce is rich without being overly heavy.

Seasoning is crucial to bringing out the best in a creamy mushroom sauce. A pinch of salt enhances the natural flavours, while freshly ground black pepper adds a subtle kick. The final touch is a sprinkle of freshly chopped parsley, which introduces a burst of colour and a fresh, herbaceous note that cuts through the creaminess.

A smooth, creamy mushroom sauce is incredibly versatile. It pairs beautifully with a variety of dishes, making it a staple in many kitchens. Pour it over a perfectly cooked steak for a gourmet touch, or mix it with pasta for a comforting and satisfying meal. It can also be served over roasted or steamed vegetables, adding a rich, indulgent layer to healthier options.

Creating a smooth, creamy mushroom sauce is an art that brings together simple, high-quality ingredients to produce a dish that’s both comforting and sophisticated. The blend of button mushrooms, dry white wine, and crème fraiche, enhanced by the aromatic base of onions and garlic, creates a sauce that’s perfect for elevating your culinary creations. Embrace the versatility and rich flavours of this sauce, and you’ll have a go-to recipe that can transform any meal into a gourmet experience.

Smooth Creamy Mushroom Sauce

Amazing recipe with amazing flavour

4.67 from 59 votes

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Course: Sauce

Cuisine: British

Keyword: Alcohol, Dairy, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 People

Calories: 178kcal

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Ingredients

 

MetricImperial

• 225 g button mushrooms wiped and sliced
• 150 ml dry white wine good quality
• 150 ml crème fraiche
• 1 tbsp olive oil
• 15 g unsalted butter
• 1 large onion finely chopped
• 1 clove garlic peeled and crushed/minced
• 1 tbsp fresh parsley chopped
• salt to taste
• ground black pepper to taste

Instructions

• Put a frying pan over a high heat and add the oil and butter.
  1 tbsp olive oil, 15 g unsalted butter
• When hot, add the chopped onion and fry until the onion has softened but not changed colour.
  1 large onion
• Then add the mushrooms and the garlic and cook for a further 4-5 minutes so the mushrooms have softened but not released their juice.
  225 g button mushrooms, 1 clove garlic
• Now add the wine. It should be good quality and one you would drink.
  150 ml dry white wine
• Lower the temperature so the mixture simmers and reduce the volume of the liquid by half. This intensifies the flavours.
• Finally add the crème fraiche and parsley and stir well.
  150 ml crème fraiche, 1 tbsp fresh parsley
• Taste the sauce and season accordingly.
  salt, ground black pepper
• Make sure that everything is lovely and hot.
• Serve immediately

Nutrition

Calories: 178kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 44mg | Potassium: 264mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg