In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the chopped onion and sauté for about 3-4 minutes, until it becomes soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for about 5-7 minutes, until the mushrooms are golden brown and have released their moisture.
Deglaze the Pan:
If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for about 2-3 minutes until the wine has reduced by half.
Add the Cream and Broth:
Pour in the heavy cream and chicken or vegetable broth. Stir well to combine.
Add the thyme leaves and bring the mixture to a simmer. Cook for about 5-7 minutes, until the sauce has thickened slightly.
Finish the Sauce:
Stir in the grated Parmesan cheese until it is melted and fully incorporated.
Season the sauce with salt and pepper to taste.
Serve:
Remove the skillet from the heat and sprinkle the sauce with chopped fresh parsley for garnish.
Serve the creamy mushroom sauce over pasta, chicken, steak, or vegetables.
Enjoy your delicious Creamy Mushroom Sauce
ADVERTISEMENT
