Mushroom Sauce

I am French, and if there’s a sauce my mum always made for us as a kid, it’s a mushroom sauce.

While most American recipes call for corn slurry and cornstarch, my mum used to thicken her sauce with cheese, very French-style! And therefore, it contains fewer carbs while being utterly delicious.

The secret to a flavorsome mushroom sauce are a combination of 4 ingredients:

• Shallots
• Butter and olive oil a combination of both makes the sauce perfect.
• Parmesan
• Cream cheese

So let me share with you this amazing mushroom sauce with you.

What’s A Creamy Mushroom Sauce?

This mushroom sauce is a creamy, rich sauce, not a thick sauce made of corn slurry.

Therefore it’s a perfect sauce for steak, chicken breast, or steamed vegetables.

How To Make Mushroom Sauce

It’s very easy to make this mushroom sauce for steak or vegetables.

Ingredients

All you need to make the sauce are:

• Butter – I prefer using local grass-fed butter.
• Extra Virgin Olive Oil
• Button Mushrooms – white or brown
• Shallots
• Lemon Juice – Some people prefer white wine and it actually depends on how you intend to use the sauce. White wine goes well with a steak, while lemon juice matches chicken or vegetables better.
• Chicken Broth
• Heavy Cream – Heavy cream is a keto-friendly dairy product.
• Cream Cheese – Softened.
• Garlic Cloves
• Ground Pepper
• Salt
• Parsley
• Parmesan – Freshly grated not box parmesan, this won’t thicken the sauce.

Preparation

First, warm olive oil and butter in a skillet over medium-high heat. Stir in shallots and cook for 1 to 2 minutes until fragrant.

Stir in sliced mushrooms and cook until golden brown and the water from the mushroom evaporates. It takes about 4 to 5 minutes while stirring occasionally.

Then, season with salt and pepper to taste. Next, add crushed garlic and stir in lemon juice to deglaze the fat in the skillet.

Adding lemon juice creates a huge sizzling in the pan, and that’s what you want.

Then, add chicken broth, cream juice, and heavy cream, stir to incorporate, and simmer for 3 to 4 minutes on medium heat, don’t boil until it slightly reduces.

Enriching The Sauce

This sauce is a rich, creamy sauce, slightly thick and flavored with Parmesan.

In the end, enrich the sauce by stirring freshly grated parmesan. Cook until melted and remove it from the heat.

Storage Instructions

You can make ahead the mushroom sauce and store it in an airtight container in the fridge for up to 3 days.

You can also freeze sauce leftovers and thaw them in the fridge the day before.

How To Use This Mushroom Sauce Recipe

Below are some ideas to use this mushrooms sauce with meat like pork chops, steak, leftover ham, or vegetables:

Mushroom Sauce For A Steak

First, follow my steak cooking level guide to cook your meat perfectly.

Just before serving, pour 1/3 cup of mushroom sauce on top of the steak and season it with salt, pepper, and freshly chopped parsley.

Chicken Mushroom Sauce

First, cook the chicken breast in cast iron, and when the meat is sizzled and cooked through, add this mushroom sauce to the skillet.

Cook for another minute and serve hot.

Vegetable Mushroom Sauce

Steam or boil vegetables of choice like broccoli, asparagus, and cauliflower. Steam out the vegetable and serve with 1/2 cup of mushroom sauce on the top.

You can also use this sauce for Thanksgiving as a mushroom gravy on top of mashed potatoes.