Ingredients with Measurements:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz. mushrooms, sliced
- 1 cup chicken or vegetable broth
- 1 tablespoon cornstarch
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large skillet or saucepan
- Whisk
Step-by-step instructions:
1. In a large skillet or saucepan, melt the butter and olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the sliced mushrooms and cook for 5-7 minutes until they release their liquid and start to brown.
4. In a small bowl, whisk together the chicken or vegetable broth and cornstarch until smooth.
5. Pour the broth mixture into the skillet with the mushrooms, and stir well to combine.
6. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens.
7. Add the heavy cream and stir well to combine.
8. Season the sauce with salt and pepper, to taste.
9. Simmer the sauce for an additional 2-3 minutes until it thickens to your desired consistency.
10. Garnish with fresh chopped parsley, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce, serving size varies
Nutritional information:
Calories: 150
Fat: 12g
Carbohydrates: 7g
Protein: 3g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer, such as button, cremini, or shiitake.
- You can use half-and-half or milk instead of heavy cream for a lighter sauce.
- You can use arrowroot powder or flour instead of cornstarch to thicken the sauce.
Variations:
- Add cooked chicken or shrimp to the sauce for a protein boost.
- Add a splash of white wine or sherry to the sauce for extra flavor.
- Add grated Parmesan cheese to the sauce for a cheesy twist.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- Use a whisk to ensure the cornstarch is fully dissolved in the broth mixture.
- Don't let the sauce boil too vigorously or it may curdle.
Storage instructions:
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the garlic mushroom sauce over cooked pasta, rice, or grilled chicken.
Garnishes:
Garnish the sauce with fresh chopped parsley or grated Parmesan cheese.
Pairings:
This sauce pairs well with pasta, rice, grilled chicken, or roasted vegetables.
Suggested side dishes:
Serve the garlic mushroom sauce with a side salad or garlic bread.
Troubleshooting advice:
- If the sauce is too thick, add a splash of broth or milk to thin it out.
- If the sauce is too thin, whisk together a little more cornstarch and broth and add it to the sauce.
Food safety advice:
Make sure to cook the sauce to a safe internal temperature of 165°F to prevent foodborne illness.
Food history:
Mushroom sauces have been a popular condiment in European cuisine for centuries.
Flavor profiles:
This garlic mushroom sauce is creamy, savory, and slightly sweet.
Serving suggestions:
Serve the garlic mushroom sauce hot over your favorite dish.
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