Creamy Mushroom Sauce
Discover the simple pleasure of a velvety, homemade creamy mushroom sauce that pairs perfectly with your favorite pasta dishes.
Servings: 4
Calories:
Ingredients
- 3 Tbsp. unsalted butter
- 1 lb. white mushrooms sliced
- 2 cups vegetable stock
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/8 tsp. black pepper optional
- 1/2 cup heavy cream
- 2 Tbsp. water
- 2 Tbsp. cornstarch
Instructions
- In a large saucepan melt butter, add sliced mushrooms, cook on medium heat for 8-10 minutes mixing often.3 Tbsp. unsalted butter, 1 lb. white mushrooms
- Add vegetable stock, salt, garlic powder and black pepper. Cook covered on low heat for about 3 minutes.2 cups vegetable stock, 1/2 tsp. salt, 1/4 tsp. garlic powder, 1/8 tsp. black pepper
- In a medium jar mix heavy cream with few tablespoons of water base, pour to the sauce, heat it through for 1-2 minutes.1/2 cup heavy cream
- In a small bowl make a slurry with cornstarch and water. Add to the sauce. Whisk it until thickens. Turn off the heat.2 Tbsp. cornstarch, 2 Tbsp. water
Video
Notes
- If you would like to thicken the sauce even more, make more slurry with cornstarch and water, use 1 tablespoon of cornstarch to 1 tablespoon of water to make the slurry. However, keep in mind that for 1 tablespoon of cornstarch thickens 1 cup of liquid.
- You can use cremini instead of white mushrooms to make this gravy.
- Mix the gravy often to prevent sticking to the saucepan.
- What stock do you use? You can use beef or homemade chicken stock, any store-bought stock including chicken, beef or vegetable or chicken broth.