I have always loved the combination of fresh mushrooms, rosemary, and thyme whether it may be in soups, stews, a pasta dish or a even a simple side dish of sauted vegetables. The addition of butter and cream gives a velvety texture and, of course, makes the sauce rich and creamy!
The great part about this creamy herb-mushroom sauce is it’s versatility. I have used this sauce as a base to make a creamy pesto pasta sauce. I’ve poured this over simple grilled chicken thigh fillets and even burger steaks! I sometimes put this over my rice, haha. It is THAT TASTY!
Creamy Herb Mushroom Sauce
A creamy herb-mushroom sauce made from fresh button mushrooms, heavy cream, rosemary, and thyme. This sauce will up the ante of your grilled chicken, burgers, and pastas!
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 piece shallot/ small white onion
- 6 pieces large button mushrooms, sliced
- 1 cup heavy cream
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon chicken powder
- pepper to taste
Put olive oil and melt butter in a saucepan over medium heat. Saute the onions until tender.
Add in the mushrooms and cook until brown and soft. Pour the heavy cream, add the chicken powder, rosemary, thyme, and pepper. Bring to a gentle boil, stirring constantly. Sauce should have slightly thicken. Serve warm.