Garlic and Mushroom Sauce

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SERVES:

Prep Time:

5 minutes

Cook Time:

15 minutes

Mushrooms and garlic are a match made in heaven - especially in this super simple and versatile Garlic and Mushroom sauce recipe. This is a rich, creamy sauce packed with aromatic garlic and umami flavours, the quickest way to add a whole lot of fresh flavour to your menu.

This vegetarian sauce is just asking to be dolloped a'top fresh pasta, or served alongside your favourite proteins. It's an absolute weeknight dinner winner too, coming together in just 15 minutes.

_{Ways to use garlic and mushroom sauce:}

Over Pasta – Toss with fettuccine or linguine for a simple creamy mushroom pasta
‍With Steak or Chicken – Spoon over grilled steak, roast chicken, or seared lamb chops
‍Drizzle on Roasted Veggies – Try it with roasted potatoes, asparagus, or cauliflower
‍As a Dip – Serve warm with crusty bread or garlic toast for an indulgent starter
‍With Rice or Gnocchi – Stir into risotto or spoon over pillowy gnocchi

_INGREDIENTS:

30g butter
200g mushrooms, sliced (button mushrooms work great!)
3 cloves garlic, minced
¼ cup white wine
½ cup vegetable broth
¾ cup cream
¼ tsp dried thyme (or fresh thyme leaves)
Salt & pepper to taste

_{INSTRUCTIONS:}

Slice the mushrooms and mince the garlic.
Sauté the mushrooms in a buttered frying pan over medium heat for 4-5 minutes, stirring occasionally, until golden brown.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Season with salt, then pour in the white wine and let it reduce until nearly evaporated (about 1 minute).
Add the vegetable broth and cream, then reduce the heat to low.
Stir in the thyme and let it simmer for 5-7 minutes, allowing the flavours to meld. Do not allow the sauce to boil as the cream may split.
Season with salt and pepper to taste, then serve and enjoy!

wonkybox

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