Sauce David With Mushrooms

Rich and savory Sauce David with Mushrooms, a perfect blend of cream, wine, and earthy mushrooms for gourmet dinner recipe ideas and flavor.

Why You’ll Love This Recipe

• Versatile: Perfect for meat, poultry, or vegetables.
• Elegant Yet Easy: Made with everyday ingredients, but delivers sophisticated flavor.
• French-Creole Flair: A nod to Louisiana cuisine, bringing warmth and complexity.
• Make-Ahead Friendly: Can be prepared in advance and reheated.
• Comfort Food Appeal: Creamy, savory, and deeply satisfying.

Ingredients

4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
1/4 cup dry white wine
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon all-purpose flour
1 cup beef stock
1/2 cup heavy cream
Salt and black pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon Creole mustard (or Dijon mustard)
1 tablespoon chopped fresh parsley

Directions

1. In a large sauté pan over medium heat, melt 2 tablespoons of butter with the olive oil.
2. Add the chopped onion and cook for about 5 minutes until softened.
3. Stir in the garlic and cook for another 30 seconds.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
5. Deglaze the pan with white wine, scraping up any browned bits.
6. Stir in the thyme and cook for 1–2 minutes.
7. Sprinkle the flour over the mixture and stir constantly for 1–2 minutes to form a roux.
8. Gradually whisk in the beef stock, stirring until smooth. Bring to a low simmer.
9. Reduce the heat and stir in the cream, Worcestershire sauce, and mustard.
10. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens.
11. Finish with the remaining butter and chopped parsley.
12. Season with salt and pepper to taste. Serve warm.

Servings And Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 195 kcal per serving

Variations

• Vegetarian: Use vegetable stock instead of beef stock.
• Spicy Twist: Add a pinch of cayenne or a few dashes of hot sauce.
• Herbaceous: Mix in tarragon or rosemary for a different aromatic profile.
• Vegan Version: Use plant-based butter and cream substitutes, plus a vegetable stock base.
• Boozy Kick: Substitute brandy or sherry for white wine for deeper richness.

Storage/Reheating

• Storage: Store cooled sauce in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat on the stovetop over low heat, stirring frequently. Add a splash of cream or broth if the sauce has thickened too much.

FAQs

What Is Sauce David Traditionally Served With?

It’s often paired with grilled or pan-seared steaks, but it also complements chicken and roasted vegetables beautifully.

Can I Make This Sauce Ahead Of Time?

Yes, it keeps well in the refrigerator for several days and reheats nicely.

What Mushrooms Work Best For This Recipe?

Cremini, white button, or even wild mushrooms like shiitake work well for different flavor depths.

Can I Omit The Wine?

Yes, substitute with additional beef stock or a splash of vinegar for acidity.

Is This Sauce Gluten-Free?

Not as written, but you can use a gluten-free flour blend or cornstarch for thickening.

What Can I Use Instead Of Creole Mustard?

Dijon mustard is a great substitute with similar tang and spice.

Can I Double The Recipe?

Absolutely—just use a larger skillet and extend the cooking time slightly.

How Do I Prevent The Cream From Curdling?

Simmer gently and avoid high heat once the cream is added.

Can I Make It Spicy?

Yes, add hot sauce or crushed red pepper flakes to taste.

What Wine Should I Use?

A dry white wine like Sauvignon Blanc or Chardonnay works best.

Conclusion

Sauce David with Mushrooms is a luxurious yet accessible addition to your culinary toolkit. With its creamy texture, savory depth, and hint of Creole flair, this sauce is sure to become a go-to for transforming everyday meals into something truly special. Whether you’re cooking for guests or enhancing a simple dinner at home, this sauce delivers impressive flavor with minimal effort.

Explore More Recipes

After trying out Sauce David With Mushrooms, don’t miss these flavor-packed dishes to elevate your cooking adventures. If you enjoyed the mushroom-rich depth, try pairing it with our Savory Mushroom Toasts with Gruyère and Thyme or enjoy a bite-sized treat like these Crispy Garlic Mushroom Bites. Looking to add protein? Our Savory Chicken Mushroom Stir Fry and Creamy Parmesan Garlic Beef Bowtie Pasta complement the sauce’s umami richness perfectly. For a veggie-packed contrast, savor the crunch of Roasted Parmesan Crusted Cauliflower Steaks as a side or main. Your next great meal might be just one click away!

Sauce David With Mushrooms

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• Author: Chef Clara
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A rich, creamy mushroom sauce with French-Creole flair, perfect for elevating steaks, chicken, or vegetables with savory depth and Louisiana soul.

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Ingredients

Scale 1x2x3x

• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/2 pound fresh mushrooms, sliced
• 1/4 cup dry white wine
• 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
• 1 tablespoon all-purpose flour
• 1 cup beef stock
• 1/2 cup heavy cream
• Salt and black pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Creole mustard (or Dijon mustard)
• 1 tablespoon chopped fresh parsley

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Instructions

1. In a large sauté pan over medium heat, melt 2 tablespoons of butter with the olive oil.
2. Add the chopped onion and cook for about 5 minutes, until softened.
3. Stir in the garlic and cook for another 30 seconds.
4. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
5. Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom.
6. Stir in thyme and cook for 1-2 minutes to reduce slightly.
7. Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.
8. Slowly whisk in the beef stock, stirring until smooth. Bring to a low simmer.
9. Reduce heat and stir in the cream, Worcestershire, and mustard.
10. Let simmer for about 5 minutes, stirring occasionally, until the sauce thickens to your liking.
11. Finish with the remaining butter and fresh parsley.
12. Season with salt and pepper to taste, and serve warm over steaks, chicken, or roasted vegetables.

Notes

• Use Creole mustard for a more authentic flavor, but Dijon can substitute.
• For a vegetarian version, substitute vegetable stock for beef stock.
• The sauce can be stored in the refrigerator for up to 3 days.
• Reheat gently to avoid separation of cream.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: French-Creole

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 195
• Sugar: 2g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 45mg