Servings 6 servings
Ingredients
- 3 Tablespoons butter
- 16 oz. mushrooms (See Kelly’s Notes), sliced
- 2 teaspoons minced garlic
- 3/4 cup beef, chicken or vegetable stock (See Kelly’s Notes)
- 1 Tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 3/4 cup heavy cream
- 2 teaspoons fresh thyme leaves
Instructions
- Add the butter to a large skillet set over medium-high heat. Once the butter had melted, add the mushrooms and cook, stirring, until the mushrooms have softened slightly, about 3 minutes. Add the garlic and continue cooking an additional 2 minutes.
- Stir in the stock, Dijon mustard, Worcestershire sauce and heavy cream. Simmer the sauce until it has thickened slightly, 8 to 10 minutes, then stir in the thyme leaves.
- Taste and season the sauce with salt and pepper then serve.
Notes
- This recipe works great with all varieties of mushrooms, including button, cremini, shiitake, etc. I often use a combination of cremini and shiitake.
- I prefer using beef stock, as I think it lends the richest flavor, but this recipe will work with chicken and vegetable broth as well.
- For pasta: If you’re serving this as mushroom pasta sauce, thin it with ¼ to ½ cup pasta water to loosen it just enough so it clings to every noodle.
- To store: Let the pan sauce cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days. The cream may thicken as it chills. Reheat it gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen it back up.
- To freeze: If you’re okay with a sauce that’s a little less silky (still delicious!), freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then rewarm slowly and whisk it back to life with an extra splash of cream.
- Reheating: Avoid blasting it in the microwave—gentle heat keeps the sauce smooth and prevents it from separating.
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