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Creamy Mushroom Pepper Sauce

Creamy Mushroom Pepper Sauce: Elevate Your Quick Meals

A quick and versatile Creamy Mushroom Pepper Sauce that elevates meals effortlessly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauces
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 0.5 small yellow onion Adds sweetness and flavor; substitute with shallots for a milder taste or omit for a lighter sauce.
  • 1 tablespoon salted butter Provides richness and depth; can be replaced with olive oil for a vegan option.
  • 12 ounces mushrooms (brown or white, sliced) Main flavor component; feel free to mix varieties like portobello, shiitake, or oyster for a unique taste.
  • 2 cloves garlic (minced) Adds aromatic flavor; fresh garlic is recommended, but garlic powder can be a quick substitute.
For Flavor Enhancement
  • salt and pepper to taste Enhances overall flavor; adjust according to preference and diet.
  • 3 sprigs fresh thyme or dried thyme Provides herbal notes; substitute with rosemary for a different flavor profile.
  • 0.5 cup white wine Used for deglazing and flavor enhancement; replace with red wine for a richer taste or additional broth if avoiding alcohol.
  • 0.5 cup chicken broth Adds a savory base; vegetable broth can be used for a vegetarian version, while beef broth offers a richer flavor.
For Creaminess
  • 0.67 cup heavy whipping cream Creates a creamy texture; substitute with light cream or a non-dairy option like coconut cream for a lighter sauce.
  • 1 tablespoon cornstarch Thickening agent; for thickening without cornstarch, longer simmering can help.
For Garnish
  • 3 tablespoons chopped fresh parsley For garnish and freshness; can be replaced with chives or omitted for simplicity.

Equipment

  • Medium skillet

Method
 

Step-by-Step Instructions for Creamy Mushroom Pepper Sauce
  1. Melt 1 tablespoon of salted butter over medium heat. Once foaming, add ½ small diced yellow onion and sauté for 3-5 minutes until soft and translucent.
  2. Increase heat slightly and add 12 ounces of sliced mushrooms. Sprinkle in salt and pepper, cooking for 5-7 minutes until tender.
  3. Add 2 minced garlic cloves and 3 sprigs of fresh thyme, cooking for 1 minute until fragrant.
  4. Pour in ½ cup of white wine to deglaze, scraping browned bits and simmer for 3-4 minutes until reduced by half.
  5. Stir in ½ cup of chicken broth and ⅔ cup of heavy whipping cream. Simmer for 5 minutes, stirring occasionally.
  6. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, gradually adding to the sauce until thickened.
  7. Adjust seasoning with salt and pepper, then stir in 3 tablespoons of chopped fresh parsley. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 9gProtein: 3gFat: 22gSaturated Fat: 13gCholesterol: 60mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For freshness, always use fresh mushrooms and herbs. Control thickness by adjusting cornstarch slurry as needed.

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