Mushroom Sauce

This creamy sauce adds so much flavour and pairs beautifully with chicken, beef and pork. Try it drizzled over pan fried sausages too!



  • 2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 300g mushrooms, sliced
  • Pinch of salt and pepper
  • 2 garlic cloves, minced
  • 1/4 cup (65 ml) white wine (optional)
  • 1/2 cup (125 ml) chicken or vegetable broth ( or ¾ cup if not using wine)
  • 1 cup (250 ml) heavy cream
  • 1/2 cup parmesan, finely grated (30g)
  • 2 tsp fresh thyme leaves (or 1/4 - 1/2 tsp dried)


  1. Heat oil and melt butter in a pan over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.

  2. Just before they're done, add the garlic and a pinch of salt and pepper. Cook 1 minute.

  3. Add white wine. Stir, scraping the bottom of the pan, for 1 minute or until mostly evaporated.

  4. Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.

  5. Stir occasionally and simmer for 2 - 3 minutes until it slightly thickens.

  6. Stir through thyme, adjust salt and pepper to taste.