Creamy Mushroom Sauce
This delicious and Creamy Mushroom Sauce recipe is perfect for topping beef tenderloin, grilled steaks, and so much more!
Ingredients
- 8 tablespoons butter divided
- 16 oz baby bella mushrooms sliced
- 6 tablespoons shallots minced
- 2 garlic cloves smashed
- 1 1/2 cups beef broth
- 1 1/2 cups heavy cream or dairy free creamer*
- 1/3 cup marsala wine
- 1 tablespoon black peppercorns
- 2-3 sprigs fresh thyme
- 1/2 teaspoon lemon zest grated
- 1/4 cup sour cream regular or dairy free
- kosher salt and ground black pepper to taste
Instructions
- Melt Butter: Bring a large cast iron skillet to a medium-high heat, add 4-5 tablespoons butter and let melt.
- Cook Mushrooms: Add mushrooms to the hot pan, season with salt, and move around until fully cooked.
- Simmer + Reduce: Add another 3-4 tablespoons of butter along with garlic and shallots. Let soften. Add broth, cream, and wine along with peppercorns, fresh thyme, and lemon zest. Bring to a gentle simmer, stirring frequently, until it has thickened a bit, approx. 15-25 minutes or until sauce coats the back of a spoon. Remove from heat and add sour cream; stir to combine.
- Taste + Salt: Taste and add salt, as desired. Cover and keep warm until serving.
- Serve: Enjoy immediately - we love it with our Grilled Beef Tenderloin!
Notes
- Dairy-Free: use a high-quality plant-based butter and Nutpods instead of heavy cream here.
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