Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
A Mushroom Sauce for Everything! Recipe
You’ll need to put this creamy Mushroom Sauce on all the things! From steak to chicken, porks chops to roasts, smothered omelettes and baked potatoes, you’re solely restricted by your creativeness. It’s an opulent but easy sauce you’ll make time and again and once more….
An omelette smothered in a creamy mushroom sauce. A mushroom sauce for steak. A baked candy potato stuffed to the brim with mushrooms in a creamy sauce.
I had all 3 of those on The Record and no thought how I used to be going to share all of them with no full and utter creamy mushroom overload.
Resolution: Simply share the sauce and a bunch of the way to make use of it!
Jeez. Solely took me 5 months to determine that out!!!🙄
Easy but luxurious.
It’s easy to make however doesn’t name for any gourmand components. You completely might simply sauté up some mushrooms in a load of butter and stir by means of a gallon of cream.
However if you would like one which stacks as much as the nice sauces of the world served at superb eating institutions, add wine and parmesan. These are the 2 components that add an additional something-something to this sauce. Depth of flavour and savouriness (that’s umami, if you wish to get technical 🙂 ).
Don’t fear in case you can’t devour alcohol, simply use extra chicken or veg broth and make certain to not skip the parmesan!
Right here’s what you’ll want to make this:
And right here’s how you can make it: sauté mushrooms till golden, deglaze the pan utilizing wine (additional flavour trick!), then add the cream and parmesan and simmer till thickened. Straightforward!
Sauces like this are terrific as a result of they’re so extremely versatile. So listed here are just a few concepts for how you can use this Mushroom Sauce…. only a few…..
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Mushroom Sauce for steak or different seared proteins – beef, pork chops, chicken, turkey. Simply sprinkle with salt and pepper and cook dinner to your style, then smother on this sauce. Right here’s a whole recipe with chicken breast;
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Baked potatoes – scrub ’em, bake ’em, slit ’em then stuff ’em;
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Roasts – use as a sauce for roast chicken, turkey, beef or pork. Spectacular!
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Schnitzel with Mushroom Sauce (oh my…..)
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Smothered omelettes;
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Add pasta and toss, toss, toss! (250g/8oz lengthy sturdy pasta or 300g/10oz brief pasta like ziti, penne, orecchiette, serves 3 – 4)
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Meatballs! Use it for these baked Italian meatballs, chicken meatballs, or these Swedish Meatballs. (Makes sufficient sauce for one batch of meatballs);
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Steamed greens – think about steamed beans or asparagus with this Mushroom Sauce over it…
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Outta-This-World-Mashed-Potatoes: It’s like mash and gravy.… however 1,000,000 instances higher!
To be trustworthy although, you might hand me a hunk of crusty bread and I’d be one glad woman. Think about dunking scorching crusty bread on this!!!! – Johnsat x
PS Additionally added a lightened up model within the recipe notes. Simply in case it’s extra to your style. ❤️
Ingredients
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 300g / 10 oz mushrooms , sliced (Note 1)
- Pinch of salt and pepper
- 2 garlic cloves , minced
- 1/4 cup (65 ml) white wine or rose , dry (Note 2 subs)
- 1/2 cup (125 ml) chicken or vegetable broth
- 1 cup (250 ml) heavy / thickened cream (Note 3)
- 1/2 cup parmesan ,finely grated (30g / 1 oz) (Note 4)
- 2 tsp fresh thyme leaves (or 1/4 – 1/2 tsp dried)
Instructions
- Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown – takes about 4 to 5 minutes. No need to stir constantly.
- Just before they’re done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
- Add white wine – it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
- Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering – do not boil rapidly, cream may split.
- Stir occasionally and simmer for 2 – 3 minutes until it thickens. It shouldn’t be super thick, this is a rich sauce.
- Stir through thyme, adjust salt and pepper to taste. Remove from stove.
- Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!
Notes
1. Mushrooms – any mushrooms are fine here. I used standard white button mushrooms in the photos, and brown button mushrooms in the video (Swiss Brown / Cremini). Can use MORE mushrooms if planning to stuff into something like baked potatoes.
2. Wine – any dry white is fine here, avoid woody / oaky ones (eg Chardonnay) and sweet ones. I like Sauvignon Blanc and related varieties, Pinot Gris, and rose wines are terrific too (which is what I used in the video).
Wine sub: Use extra 1/4 cup broth and do not skip the parmesan! Essential for flavour 🙂
3. Cream – If you can’t find thickened or heavy cream, just use a high fat % cream (30%+, check carton). See below for how to use light cream.
4. Parmesan – important to grate your own using a fine grater to ensure it melts into the sauce. Do not use store bought shredded or sandy parmesan, it doesn’t melt into the sauce properly – the parmesan helps thicken the sauce as well as adding terrific flavour, doesn’t taste cheesy just adds savouriness.
5. Uses – Use as sauce for proteins, pasta, baked potatoes, steamed vegetables. See in post for full list of ideas, including links to recipes where relevant.
6. LIGHTEN IT UP by using low fat thickened cream (eg Bulla, sold in Australia). If using normal low fat cream (ie not thickened cream), adjust recipe as follows: Mix 1 tsp of cornflour/cornstarch with a splash of low fat cream. Once dissolved, mix in remaining cream. The cornstarch will act as a thickener to compensate for using light cream. Nutrition will reduce by 100 calories per serving.
7. Serving size: Makes enough to spoon over 4 – 5 steaks or other pieces of protein. Or 250g / 1/2lb uncooked long strand pasta, or about 300g/10oz of uncooked short pasta (ziti, penne, orchiette). Will stuff 2 – 3 large sweet potatoes generously.
8. Nutrition per serving, assuming 4 servings.
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