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

Makes

2 1/2 Cups

Serves

4-6 people

Ingredients

• 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

Preparation

• 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