Quick and Easy Creamy Garlic Skillet Mushroom Sauce
Heavy cream and finely grated parmesan simmer for 2 to 3 minutes in the skillet to make a simple Mushroom Sauce that coats steaks or pasta.
You need about 12 minutes at the stove to make a Quick and Easy Creamy Garlic Skillet Mushroom Sauce. Heavy or thickened cream simmers with parmesan and garlic in a skillet to build a simple liquid that coats everything from seared meat to plain pasta.
Mushroom choices
You need 10 oz (300 g) of sliced mushrooms for a single batch. Any type works for this recipe, including white button, brown button, Swiss brown, or cremini.
The cream and cheese
The recipe calls for 1 cup (250 ml) of heavy or thickened cream. A fat content of 30% or more ensures the liquid thickens properly without cornstarch. If you decide to use a low-fat alternative, dissolve 1 teaspoon of cornstarch into a tiny amount of the liquid first, then stir in the remaining cream.
You need parmesan finely grated from a solid block so it blends seamlessly into the liquid. Avoid pre-packaged bags of cheese or tubs of powdery crumbles, because those commercial varieties refuse to melt properly into the sauce.
The browning step
Heat 0.5 tablespoons of olive oil and 2 tablespoons of unsalted butter in a skillet over medium-high heat. Drop the sliced mushrooms into the pan and leave them alone. Do not stir them constantly. The mushrooms need 4 to 5 minutes sitting in the hot fat to develop a golden crust.
Once the mushrooms turn golden brown, add 2 cloves of minced garlic along with a pinch of salt and pepper. Cook the garlic mixture for about 1 minute until the garlic also turns golden.
Wine and broth
A 0.25 cup (65 ml) measure of dry white wine or rosé goes into the skillet next. Sauvignon Blanc or Pinot Gris are good options. Avoid sweet wines or woody, oaky varieties like Chardonnay. Scrape the bottom of the pan as the liquid sizzles. Stir for 1 minute until almost all the liquid evaporates.
You can leave out the alcohol by pouring in an extra 0.25 cup (65 ml) of chicken or vegetable broth. If you make this swap, make sure to still add the grated cheese. The recipe relies on the parmesan to supply an essential savory flavor when the wine is missing.
The simmer
Pour 0.5 cup (125 ml) of broth, 1 cup (250 ml) of heavy or thickened cream, and 0.5 cup (1 oz / 30 g) of grated parmesan into the pan. Lower the heat to medium. Keep the liquid at a gentle bubble. Do not let the sauce boil rapidly, or the cream may split.
The sauce takes 2 to 3 minutes to thicken. Stop simmering when it coats a spoon. You want the liquid pourable rather than heavy. Take the pan off the heat and stir 2 teaspoons of fresh thyme leaves, or between 0.25 and 0.5 teaspoons of dried thyme, into the finished sauce. Taste the mixture and adjust the salt and pepper to your preference.
Portions and pairings
A single preparation yields enough liquid to dress several different dinner options.
- 4 to 5 steaks or similar portions of cooked protein
- 250 grams of dry long pasta
- 300 grams of dry short pasta
- 2 to 3 large baked sweet potatoes
You can also serve the sauce over roast poultry, roast beef, schnitzel, meatballs, omelettes, steamed vegetables, or mashed potatoes.
Quick and Easy Creamy Garlic Skillet Mushroom Sauce
Ingredients
- 0.5 cup chicken or vegetable broth
- 10 oz sliced mushrooms
- 2 clove garlic, minced
- 2 tbsp unsalted butter
- 0.5 tbsp olive oil
- 0.25 cup dry white wine or rosé
- 1 cup heavy or thickened cream
- 0.5 cup (1 oz / 30 g) finely grated parmesan
- 1 pinch salt and pepper
- 2 tsp fresh thyme leaves, or 0.25 to 0.5 tsp dried thyme
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Method
Substitutions
You can use any mushrooms you like for the Quick and Easy Creamy Garlic Skillet Mushroom Sauce, such as white button, brown button, Swiss brown, or cremini.
If you prefer to cook without alcohol, you can easily replace the dry white wine or rosé with an additional 0.25 cup (65 ml) of broth.
To swap the heavy or thickened cream for a low-fat alternative, whisk one teaspoon of cornstarch into a splash of the cream until dissolved before adding it to the pan.
Serving
One batch yields enough sauce to generously cover four to five steaks, stuff two to three large baked sweet potatoes, or dress about 8.8 ounces (250 g) of uncooked long pasta.
Beyond steaks and baked potatoes, this versatile sauce is excellent spooned over roast poultry, schnitzel, omelettes, meatballs, or steamed vegetables.
Common mistakes
Select a dry white wine, such as Pinot Gris or Sauvignon Blanc, or a dry rosé for the skillet. Stay away from sweet wines and woody or oaky varieties such as Chardonnay.
Always grate your parmesan cheese fresh from a block, because pre-shredded or powdery store-bought cheese will not melt smoothly into the sauce.
Resist the urge to constantly stir the mushrooms while they cook, as leaving them alone in the hot pan helps them develop a rich golden crust.
Techniques
Keep the sauce at a gentle simmer rather than a rapid boil to ensure the heavy or thickened cream does not split.
When deglazing a pan with wine or broth, use a wooden spoon to firmly scrape up all the flavorful browned bits from the bottom.
Let seared steaks rest for a few minutes before plating so their juices redistribute rather than leaking out and watering down your mushroom sauce.
What kind of mushrooms work best for the Quick and Easy Creamy Garlic Skillet Mushroom Sauce?
You can use almost any fresh variety you have on hand. White button, brown button, Swiss brown, and cremini mushrooms all work perfectly.
Can I make this sauce without alcohol?
Yes, leaving out the dry white wine or rosé works perfectly if you swap in an extra 0.25 cup (65 ml) of broth. Just be certain to keep the parmesan cheese in the recipe, since it is essential for the savory flavor when the alcohol is gone.
Can I freeze cream-based mushroom sauces?
Dairy-heavy sauces tend to separate and become grainy when frozen and thawed. It is generally better to keep them in an airtight container in the refrigerator and reheat them very gently over low heat.
Why did my sauce curdle and separate?
This usually happens if the heavy or thickened cream reaches a rapid, hard boil in the skillet. Lower the heat to medium and maintain a gentle simmer for the 2 to 3 minutes it takes to thicken.
Why did the cheese clump up instead of melting smoothly?
Powdery or pre-shredded store-bought cheese often struggles to melt due to added anti-caking agents. Always grate your parmesan fresh from a solid block for a completely smooth liquid.
Why are my mushrooms soggy instead of browned?
Moving the mushrooms continuously in the pan prevents them from searing. Leave them alone in the hot fat for 4 to 5 minutes so they can develop a rich golden crust.
What is the best way to deglaze a pan?
When adding wine or broth to a hot skillet, firmly scrape the bottom with a wooden spoon. This lifts up all the flavorful browned bits and incorporates them directly into your liquid.
How do I keep my meat from watering down the sauce on the plate?
Always let seared steaks rest for a few minutes before plating them. Resting allows the internal juices to redistribute so they do not leak out and dilute your meal.
How much pasta will a single recipe of this quick and easy creamy garlic skillet mushroom sauce coat?
A single batch provides enough sauce to coat 8.8 ounces (250 g) of dry long pasta. If you choose short shapes instead, the recipe covers about 10.5 ounces (300 g) of dry pasta.
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