Creamy Garlic Mushroom Sauce - How To Make Recipe

Chef Jack Ovens – Creamy Garlic Mushroom Sauce | How To Make Recipe


2 1/2 Cups


4-6 people


  • 2 Tbs – Clarified unsalted butter
  • 4 Cloves – Garlic, thinly sliced
  • 1 – Shallot, fine diced
  • 300g – Swiss Brown Mushrooms, thinly sliced. Swiss Brown Mushrooms give a nice favor and they also bring a nice color to the sauce
  • 2 Tbs – White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock
  • 2 Tbs – Parsley, chopped
  • 1 tsp – Thyme, chopped
  • 400ml – Full Fat Cream (thickened cream)
  • Coarse sea salt
  • Olive oil


  • thinly slice and dice one shallot
  • take the root off from each garlic clove and thinly slice it
  • thinly slice the mushrooms
  • thinly chop the parsley
  • thinly chop the thyme
  • bring a large saucepan or frying pan to a high heat
  • add 2 tablespoons of unsalted butter. To stop the butter from burning add 1 teaspoon of olive oil
  • Once the butter is melted add the garlic and one diced shallot Mix well and cook for about 30 seconds
  • Add the 300 g of mushrooms and mix
  • Cook for 6 to 7 minutes stirring frequently
  • The mushrooms will reduce in size as they release their moisture
  • add a small pinch of salt
  • add 2 tbs of white wine
  • cook for 1 minute to remove the alcohol as well as to glaze the pan. This means pulling all the flavors from the bottom of the pan into the sauce
  • add the parsley and the thyme
  • add the 400 ml of full fat cream and mix it through
  • bring to a boil, reduce the heat to a medium and simmer away for 15 minutes or until the sauce is nice, thick and rich. During these 15 minutes, stir the pan frequently
  • Turn off the heat and check for seasoning
  • add a pinch of salt and some pepper and stir.

This Recipe is Perfect…

With steak, over chicken, with vegetables, in a pie… there is so much versatility to it.

Source: Creamy Garlic Mushroom Sauce | How To Make Recipe

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