Luscious Creamy Mushroom Pepper Sauce for Every Meal

This creamy mushroom pepper sauce elevates any meal with rich flavors. Perfect for grilled chicken, pasta, or veggies.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Sauces

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

0.5 small yellow onion Adds sweetness and depth; shallots work well for a milder taste.
1 tablespoon salted butter Provides richness; swap with olive oil for a dairy-free option.
12 ounces brown or white mushrooms (sliced) The star of this sauce, offering earthy notes; consider using portobellos or shiitakes for different flavors.
2 cloves garlic (minced) Creates an aromatic base; if fresh garlic is unavailable, garlic powder is a suitable substitute.
1 teaspoon black pepper Adds warmth; adjustments can be made based on your preference.

For the Flavor

3 sprigs fresh thyme Infuses the sauce with herby brightness; dried herbs can be a good alternative if fresh is unavailable.
0.5 cup white wine Deepens the flavor profile; for a non-alcoholic version, vegetable broth works nicely.
0.5 cup chicken broth Provides moisture and enhances flavor; use vegetable broth for a vegetarian alternative.

For Creaminess

0.67 cup heavy whipping cream Gives the sauce its luxuriously creamy texture; half-and-half or a non-dairy alternative can be used for a lighter version.
1 tablespoon cornstarch Thickens the sauce; optional but helps achieve the desired texture when whisked in.

For Garnish

3 tablespoons chopped fresh parsley Adds a pop of color and fresh flavor; feel free to swap with other herbs if needed.

Equipment

Skillet

Method

Step-by-Step Instructions

In a medium skillet, melt 1 tablespoon of salted butter over medium heat. Add the finely diced ½ small yellow onion and sauté for 3-5 minutes until softened and translucent.
Stir in the sliced 12 ounces of brown or white mushrooms along with a generous pinch of salt and black pepper. Cook for 6-8 minutes until tender.
Incorporate 2 cloves of minced garlic and sprigs of 3 fresh thyme into the skillet. Sauté for an additional minute until fragrant.
Pour in ½ cup of white wine to deglaze the pan, scraping up browned bits. Allow to simmer for 3-4 minutes until it reduces slightly.
Add ½ cup of chicken broth and ⅔ cup of heavy whipping cream to the skillet, stirring to combine. Bring to a gentle simmer and cook for about 5 minutes until thickened.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with water, stir into the sauce, and cook for an additional 2-3 minutes.
Finally, stir in 3 tablespoons of chopped fresh parsley, adjusting seasoning with salt and pepper. Cook for an additional minute and serve warm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 10gProtein: 4gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 80mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftover creamy mushroom pepper sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in containers for up to 3 months.

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