Ingredients
Ingredients
- 1 pound cremini mushrooms, quartered
- ¾ teaspoon kosher salt, plus more to taste
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon fresh thyme leaves
Instructions
- Cook the Mushrooms: In a dry skillet over medium heat, add the quartered cremini mushrooms. Cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Sprinkle with ¾ teaspoon kosher salt, continue cooking and stirring until the mushrooms start to release their moisture and “sweat,” about 2 more minutes.
- Add Butter and Cream: Stir in the unsalted butter. Once the butter starts to bubble, pour in the heavy cream along with the low-sodium soy sauce or tamari and fresh thyme leaves. Reduce the heat to a low simmer.
- Simmer and Thicken: Cook the sauce on low heat, stirring often, until it has thickened slightly, approximately 6 to 7 minutes. Taste and adjust salt as needed.
- Serve: Spoon the creamy mushroom sauce over roast chicken, pork, steak, or cooked pasta for a delicious, comforting meal.
Notes
- Use fresh thyme for the best flavor, but dried thyme can be substituted if needed (use about 1 teaspoon dried).
- This sauce pairs well with a variety of proteins and pasta, making it versatile for many dishes.
- For a dairy-free version, substitute heavy cream with a coconut cream or cashew cream, and use a suitable butter alternative.
- If you prefer a thicker sauce, simmer it slightly longer, stirring frequently to prevent burning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
