This rich, creamy mushroom sauce is delicious. You may use it as a sauce for long, flat pasta noodles or serve it over mashed potatoes. To create a variety of complex flavors, adjust the seasonings.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 3 tablespoons butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 (4 ounce) package sliced button mushrooms
- 1 tablespoon minced fresh rosemary
- 6 tablespoons white wine
- 1 cup heavy cream
- sea salt and ground black pepper to taste
- 1 teaspoon grated Parmesan cheese, or to taste
Instructions
- Melt butter in a heavy-bottomed pan over medium heat until foamy, 3 to 4 minutes. Add shallots and garlic; cook and stir for 3 minutes. Stir in mushrooms and rosemary until coated; cook for 1 minute.
- Pour 4 tablespoons wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase the heat to medium-high; add cream and remaining 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.
- You can use a mixture of paprika and cayenne instead of rosemary.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 13 g |
| Sodium | 119 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Incredible! Served over grilled pork chops. Yum! And pretty easy! Only change was one shallot vs cuz I’m not a big fan of shallots and wanted to enjoy the other flavors of this sauce – like the rosemary! I also needed to simmer on med-low heat for closer to 10-12 min to get the sauce to thicken before adding the Parmesan but it worked out since I wanted my chops to rest a bit before plating. 5 star recipe Amber!! So glad I have it now too. Thank you!
Not terribly interesting. I added some paprika because it was so bland, but perhaps should have added more.
Loved this recipe! I added onions and swapped out the Rosemary with Thyme since I used Pork as the protein. I also used three different types of mushroom
Absolutely love this recipe exactly as written! The consistency and flavor is fabulous. I’ve been looking for a gluten free cream of mushroom recipe for quite some time. I’ve found it in this one so now I can stop looking.
This should be called “OMG Sauce” – my husband actually found this recipe and made it first. WOW, blew me away! We had it with a yummy steak. I have raved about this recipe to others. One thing I would warn about it using dry herb at the correct ratio when NOT using fresh. I enjoyed the strong rosemary flavor when my hubby made this, but using dried rosemary he should have used 1 teaspoon instead of 1 tablespoon. Hope you give this a try!
Awesome sauce on steak!
I was looking for a mushroom sauce to do a deconstructed green bean casserole for Thanksgiving. I was skeptical, but this was great. Enjoyed by all, including my son who does not like mushrooms. I roasted green beans and red onions and topped with this gravy – so much better than the standard dish.
This was fabulous! Since we’re not gluten-free, I added a few tablespoons of flour after the mushrooms, and that helped thicken it beautifully. I also added half a cup of beef-broth (hot water with a vegetarian beef broth bullion) after the wine. I served the sauce over mushroom cheese tortellini with a sprinkling of grated cheese and my daughter proclaimed it restaurant-worthy.
I followed the recipe exactly as is and it was awesome. Poured the sauce over pork chops. Some other reviewers said to heat it for 15 minutes but i disagree.. At med-high after u stir in the heavy cream, 5minutes gives it the perfect consistency.
The gravy was very tasty. I added a shot of lemon juice to give it a freshness. I also used a brown gravy mix to give it a savory boost and a thickening agent.
I use this sauce for everything. As a pasta sauce, over chicken, on mashed potatoes. So delicious. The only thing I do differently is use extra garlic in place of shallots because I can never find them. and since the parmesan is optional, I don’t use it.
Love love love!!! Tastes amazing. My husband could not have enough of it
Added Brown gravy mix to Brown it up, will make many times more
I ended up adding a teaspoon of beef base to this recipe and it really made all the difference, otherwise I think it may have been a little bland. It thickened up perfectly, so not sure why others had issues.
Turned out great! Put it over a NY strip and it was the best sauce for a steak I think I have ever had! I did however let it thicken more. I just let it simmer longer.
I made this sauce tonight and it was absolutely delicious! I tried to follow the recipe as best I could, but I had no shallots so I used onions. I also used 1/2 tsp of dried rosemary as I didn’t have fresh. I also didn’t have cream or half and half so I used 2% milk and cooked it a little longer until it reduced. I will definitely use this again and again. My next try will be for a pasta dish.
I use this recipe often. Its does take more time to cook down or just add a little flour the the mushrooms before the wine, that works also. Its also good with a spoon of mascarpone added to it! Delicious over any steak!
This was very flavorful! I did not use the Rosemary but instead used herbs de Provence.
Very Tasty
Made this as a “gravy” over pasta tonight…. used only one teaspoon of Rosemary and no shallots…. delicious!
Incredible! I made this with homemade mushroom stuffed ravioli and also as a gravy over garlic mashed potatoes. Very rich and tasty! Just as good without rosemary.