A rich, creamy sauce that's so tasty and versatile!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: American
Keyword: mushroom sauce
Servings: 10servings
Calories: 49kcal
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Ingredients
1yellow onion
3cupsmushrooms- I used baby bella and white cremini
4clovesgarlic
¾cupvegetable brothI estimated the amount–you can just add until it looks right to you
½cuplight cream
1tbs.olive oil
Salt and pepper to taste
Parmesan for toppingoptional
Instructions
Slice up your mushrooms, chop the onions, and mince your garlic.
Heat a large saucepan to medium-high heat. Once it is hot, add the olive oil. Pour your mushrooms and onions into the pan. Cook, stirring occasionally for a few minutes.
After a few minutes, throw in the garlic and reduce the heat just a little bit, so the garlic doesn’t burn. Continue cooking and stirring until the vegetables are cooked to your likely. I think I cooked mine for about 10-12 minutes. Season with pepper and salt.
Add in your vegetable broth and bring to a low boil, stirring throughout. Allow that to boil for a couple minutes.
Reduce the heat to low and stir in the cream. The amount you use is really up to you and if you want to keep it lighter and use half and half I suggest adding some flour to get a thicker consistency. Stir sauce well. It is now ready to be served on top of whatever you want! Top with parmesan for extra flavor. For meat eaters, it is really great with steak or even chicken. I personally like it over rice.