Description
Creamy, flavorful mixed mushrooms simmered in a rich white wine and thyme sauce. Perfect over crusty bread, pasta, or as a side.
Ingredients
Scale
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 tablespoons butter, unsalted
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup vegetable broth (or chicken broth for richer flavor)
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for garnish)
- Crusty bread, for serving
Instructions
- Clean the mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Avoid soaking them in water, as they will absorb it and become soggy. If necessary, trim the ends of the stems.
- Slice the mushrooms: Slice the mushrooms into even pieces, about 1/4 inch thick. This will ensure they cook evenly.
- Prepare the shallot and garlic: Finely chop the shallot and mince the garlic.
- Heat the oil and butter: In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of the butter over medium-high heat.
- Sauté the mushrooms: Add the sliced mushrooms to the skillet in a single layer. Avoid overcrowding the pan. Cook the mushrooms, stirring occasionally, until they are golden brown and have released their moisture, about 8-10 minutes.
- Add the shallot and garlic: Once the mushrooms are browned, add the chopped shallot and minced garlic to the skillet. Cook, stirring constantly, until the shallot is softened and translucent and the garlic is fragrant, about 1-2 minutes.
- Deglaze the pan: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, or until it has reduced by about half.
- Add the broth and thyme: Pour in the vegetable broth (or chicken broth) and add the fresh thyme leaves. Bring the mixture to a simmer and cook for 5-7 minutes, or until the broth has reduced slightly.
- Stir in the cream: Reduce the heat to low and stir in the heavy cream. Be careful not to boil the cream, as it may curdle. Simmer gently for 2-3 minutes, or until the sauce has thickened slightly.
- Finish with butter and seasonings: Stir in the remaining 2 tablespoons of butter. Season with salt and freshly ground black pepper to taste.
- Garnish (optional): If desired, garnish the creamy mushroom dish with grated Parmesan cheese and chopped fresh parsley.
- Serve immediately: Serve the creamy mushroom dish immediately over crusty bread, pasta, rice, or polenta.
Notes
- Mushroom Variety: Feel free to experiment with different types of mushrooms. Porcini, chanterelle, or morel mushrooms would all be delicious additions.
- Wine Substitution: If you don’t have white wine on hand, you can substitute it with more vegetable broth or chicken broth. You can also add a splash of lemon juice for acidity.
- Spice it up: For a little heat, add a pinch of red pepper flakes to the sauce.
- Make it vegan: To make this dish vegan, substitute the butter with olive oil or vegan butter, and use plant-based cream instead of heavy cream.
- Add protein: You can add cooked chicken, sausage, or shrimp to the creamy mushroom dish for a heartier meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes