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Creamy Mushroom Sauce Recipe

Byamazingfoodstv


Today I’m making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it’s very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper

• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed

• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms

• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered

• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed

Tips:
• Mushrooms need to be cooked until it’s browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce

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45 Comments

  1. INGREDIENTS & FAQ
    —————————————————
    INGREDIENTS:
    1/2 lb / 200g mushrooms
    6-7 (1 tbsp) garlic
    1 medium white/yellow onion (1 small purple onion)
    1 tbsp butter
    1 cup chicken stock/vegetable
    1/3 cup heavy cream
    1/3 cup parmesan cheese
    1 tbsp dried oregano
    bunch of parsley
    salt and pepper
    —————————————————
    FAQ:
    • Is it okay to wash mushrooms?
    Yes, as long as it's quick the mushrooms don't absorb excess moisture. Be sure to not soak them.

    • How to get browned/caramelized mushrooms rather than soggy mushrooms?
    – The pan needs to be hot and heat on high while cooking the mushrooms
    – Do not add salt until the mushrooms have browned and caramelized
    – Use a wide pan so the moisture escapes quickly
    – Use cast iron or stainless steel pan to cook mushrooms as they can handle high heat
    – Add sufficient fat while browning the mushrooms

    • No stock?
    You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed

    • No oregano/parsley?
    You can use Italian herb mix, basil or rosemary also pair well with mushrooms

    • No heavy cream?
    Substitute with evaporated milk/half and half/fresh cream. The duration of cooking will need to be altered until it reaches a desirable consistency

    • No parmesan cheese?
    Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
    —————————————————
    Tips:
    • Mushrooms need to be cooked until it's browned to release maximum flavor
    • Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
    • In case it ends up too salty, add sugar to balance the saltiness
    • Add more or less garlic based on preference

  25. I used this recipe earlier tonight cooking for my family. I served it with Peppered Garlic chicken thighs and white rice, and it was a HUGE HIT! Comments include, '10 out of 10!' 'I would order this from a restaurant!' 'I could eat this every night!' 'This is the best dinner I've had in weeks!' and more! I'm definitely saving this recipe for future use! Thank you Break the Spice, I'm now a subscriber to your channel! ^_^

  33. NEVER WASH mushrooms. You close all the pores in the mushrooms so they cannot absorb the sauce and flavours of what you were making. Just brush off any dirt, or rub them with a dry cloth, but never wash them.

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