This creamy mushroom sauce recipe goes great with any meat! especially with my Juicy Chicken Schnitzel or try it on top of our amazing Homemade Chicken Parmigiana or even a nice seasoned Steak! It’s super creamy and has a nice hit of garlic too!
- 250g swiss brown mushrooms, sliced or roughly chopped
- 2 tsp butter
- 2 tsp oil
- 2 cloves garlic, minced
- 1/4 cup white wine
- 250ml thickened cream
- In a medium saucepan over a medium heat, add the oil and butter and then add the garlic, cook for about a minute or until fragrant and then add the mushrooms and season with a little bit of salt. Continue to cook the mushrooms until softened and they start to release their juices, about 7-10 minutes.
- Turn the heat up to a medium-high heat and add the wine. Let the wine reduce to about half, turn the heat down to low and add the cream. Let the sauce simmer for about 15-20 minutes, stirring occasionally and making sure it doesn’t boil. The sauce will reduce and thicken slightly. Serve with chicken, beef or pork or even over some veggies!