Mushroom Sauce
A creamy mushroom sauce with onion, garlic, and a touch of paprika, ready in 20 minutes. A reliable way to dress up chicken, steak, pasta, rice, or mashed potatoes.
- 1 large onion, thinly sliced
- 2 garlic cloves, chopped
- 1 bag (300 g / 10.5 oz) mushrooms, sliced
- 200 ml (¾ cup) heavy cream
- 1 tsp sweet paprika
- Salt and black pepper, to taste
- Oil or butter
- Chopped parsley, to garnish (optional)
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1
Prep the vegetables
Thinly slice the onion, chop the garlic, and slice the mushrooms.
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2
Brown the onion and garlic
Heat a splash of oil (or butter) in a pan over medium heat and cook the onion and garlic until translucent, about 4-5 minutes.
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3
Add the mushrooms
Turn the heat up to high and add the mushrooms. Don't stir much for the first 2-3 minutes: that lets them release their water first and then brown instead of steaming.
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4
Stir in the cream
Lower the heat to medium, add the paprika, salt, and pepper, then the cream. Cook 3-4 minutes more, stirring, until it thickens slightly.
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5
Serve
Taste and adjust the salt. Garnish with chopped parsley if you like, and serve right away, piping hot.
- It's a great way to dress up chicken, steak, pasta, rice, or mashed potatoes: a reliable fallback for any simple dish.
- For a thicker sauce, let it reduce a couple more minutes before serving.
- Keeps in the fridge for up to 3 days. Reheat over low heat, stirring, so the cream doesn't split.
- Stirring the mushrooms as soon as they hit the pan: if you move them too soon, they release water and end up steaming instead of browning.
- Adding the cream over very high heat: it can split. Lower the heat before stirring it in.