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mushroom and onion cream sauce
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Mushroom and Onion Cream Sauce

This mushroom and onion cream sauce will be your next go to for any type of protein, pasta and more! It's creamy, flavorful, comes together with just a few ingredients, and is good with nearly anything! You can top a steak with this, chicken, pork, any type of pasta, mashed potatoes and rice.
I put this sauce on top of my Baked Venison Meatballs with rice!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: dinner, Sauce & Dressing
Keyword: mushrooms, sauce
Servings: 4

Equipment

  • Large Cutting Board
  • Measuring Cups & Spoons
  • Large Sauté Pan

Ingredients

  • 2 tbsp. Butter
  • 1 tbsp. Olive Oil
  • 1 whole Onion sweet or white
  • 2 8oz Mushrooms white button or baby bella
  • 2 tbsp. Worcestershire Sauce
  • 2 tbsp. Minced Garlic
  • 1 cup Heavy Cream
  • 3/4 cup Parmesan Cheese
  • 2 tbsp. Cream Cheese or 1/4 cup of whipped cream cheese
  • 1/2 cup Broth chicken or vegetable
  • 1 tsp. Ground Pepper
  • Salt to taste

Instructions

  • On your large cutting board, finely dice your onion.
    1 whole Onion
  • Clean, de-stem, and thinly slice up your mushrooms.
    2 8oz Mushrooms
  • In your large sauté pan over a medium high heat melt your butter and oil. Then add in your onions and mushrooms. Sauté them over medium high heat, stirring often for about 20 minutes.
    2 tbsp. Butter, 1 tbsp. Olive Oil
  • Then add in your worcestershire sauce and minced garlic. Sauté that on a medium low heat for about 5 minutes until the garlic becomes fragrant and everything is deglazed from the pan.
    2 tbsp. Worcestershire Sauce, 2 tbsp. Minced Garlic
  • Then add in the heavy cream and cook that down for about 5 minutes, bringing it to a light simmer.
    1 cup Heavy Cream
  • You can now add in the parmesan cheese & cream cheese. Whisk everything together until it's thick and melty.
    3/4 cup Parmesan Cheese, 2 tbsp. Cream Cheese
  • Last you will add in your broth and whisk to combine.
    1/2 cup Broth
  • Add in salt and pepper to taste and top with some fresh parsley.
    1 tsp. Ground Pepper, Salt
  • Enjoy!

Notes

THE BEST WAY TO STORE AND REHEAT THIS MUSHROOM AND ONION CREAM SAUCE

You can store this in the fridge in an air tight container for up to 5 days. I would not recommend freezing this sauce since it has cream in it.
To reheat this sauce you can put it on the stovetop in a small sauce pan on medium low heat, if you need to thin it out some add in a bit more broth. you can also pop this in the microwave until warmed to your likings.

FAQ’s RELATED TO THIS RECIPE

What mushrooms are best for cooking this sauce?
  • I used a white button mushroom, you can use some Baby Bellas, or Cremini (Italian Brown)
What does heavy cream do to sauce?
  • It's an excellent thickener/enricher for soups and sauces, especially since cream (as opposed to half and half) will not curdle when boiled.

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