mushroom-flavored sauce

Nagi Maehashi’s creamy mushroom sauce is presented as a sauce for many different meals. This selection uses her pictured white button mushrooms, dry white wine, chicken broth and fresh thyme.

The author identifies wine, Parmesan and broth as sources of depth and savory flavor. Heavy cream supplies the creamy character of the selected sauce.

Sliced mushrooms cook in olive oil and unsalted butter until golden brown. Minced garlic, salt and pepper are added near the end, and the garlic cooks until golden.

Dry white wine is added while the bottom of the skillet is scraped. Once it has mostly evaporated, chicken broth, cream and finely grated Parmesan are stirred in and simmered until the sauce thickens.

Fresh thyme is stirred through before salt and pepper are adjusted to taste and the sauce is removed from the stove. The author offers it over cooked proteins, with pasta or with baked potatoes.