Tomorrow is Thanksgiving…. Happy Thanksgiving to all my readers, I’m so thankful for Y’all. Thank you for being part of me (my blog) so before we embark our journey to Texas for Thanksgiving I want to share this delicious mushroom sauce.
If you try this recipe it would be what you want to eat all day every day because it is so delicious. So, if you’re ditching Thanksgiving turkey because of salmonella or you’re a mushroom lover or you want something simple and goes with everything then this mushroom sauce is for you.
You can pair this recipe basically everything, it is better than store bought if you try and see how simple and easy to make you won’t buy the creamy mushroom sauce again, it is that good.
Let’s get started!
- 16 oz Mushrooms (sliced, and cleaned)
- 3 Tablespoons unsalted butter/oil (or both)
- 2 Cloves Garlic (finely minced)
- ½ Cup Parmesan cheese
- 1/2-1/3 Cup Vegetable broth (or your choice)
- ½-1 Cup Whole milk
- 2 Tablespoons cornstarch
- 1 Tablespoon Thyme
- 2 Teaspoons Lemon juice.
- 1 Teaspoon Red pepper flake (optional)
- Seasoning powder/cube (optional)
- Salt and pepper
Place a skillet or saucepan over medium-high heat.
Add the butter and sauté the sliced mushrooms and cook until golden brown, you about 3-4minutes, add the garlic and stir continuously to cook for a few seconds.
Season with seasoning powder (if you’re using) salt and pepper and combine.
Add the broth and scrape all the tiny bite of mushrooms that might have stick to the bottom of the pan and combine.
Whisk the milk and cornstarch in a bowl and pour to the mushroom, along with the milk add the parmesan cheese and mix.
Reduce the heat because you don’t want the milk to split, add the thyme (mushrooms and thyme are best friends) and pepper (if you’re using).
Simmer the mixture for about 2 minutes until the mixture thickens to your preference. Check the seasoning and readjust if needed.
Viola your mushroom sauce is ready.
Serve with mashed potatoes or your favorite.
You can use any type of mushroom, white mushroom, shiitake, portabello and so on. This sauce goes very well with pork chops, steak, fish, pasta and many more. If you want more sauce you can double the liquid.