Description
A rich, creamy mushroom sauce with French-Creole flair, perfect for elevating steaks, chicken, or vegetables with savory depth and Louisiana soul.
Ingredients
Scale
- 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
Instructions
- In a large sauté pan over medium heat, melt 2 tablespoons of butter with the olive oil.
- Add the chopped onion and cook for about 5 minutes, until softened.
- Stir in the garlic and cook for another 30 seconds.
- Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 10 minutes.
- Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom.
- Stir in thyme and cook for 1-2 minutes to reduce slightly.
- Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.
- Slowly whisk in the beef stock, stirring until smooth. Bring to a low simmer.
- Reduce heat and stir in the cream, Worcestershire, and mustard.
- Let simmer for about 5 minutes, stirring occasionally, until the sauce thickens to your liking.
- Finish with the remaining butter and fresh parsley.
- 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