Go Back
–+ servings

Mushroom Pan Sauce

A wondrous accompaniment to many pan fried or roasted proteins. Save the left overs to serve over biscuits or toast the following morning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Butter Divided
  • 1 ea Sweet Onion Medium, fine dice
  • 1 tbsp olive oil Decent Stuff for saute'
  • 1 lb Mixed Mushrooms or Button Cleaned and sliced medium thin 1/4"
  • 2 sprigs Fresh Thyme Washed, Picked
  • 1/2 Cup Red Wine Decent Stuff, Never cook with a wine you will not drink
  • 1/4 Cup Stock Beef, Chicken, match the protein or mushroom for veggie
  • 1/4 cup Heavy Cream Real Stuff
  • Salt and Pepper to taste

Method
 

  1. If there is an excess of fat in the pan remove, if there is a lack add 1 tbsp butter and the olive oil. Foam out the butter, over medium heat
  2. Add the onion and mushroom, sauté until the onions are translucent, and the mushrooms begin to take color
  3. Deglaze the pan with the wine, scraping the pan to dissolve the fond. Reduce by half.
  4. Add the stock, and reduce once again
  5. Remove from heat, stir in the cream, allow the residual heat to thicken the sauce, if necessary return to low heat, stirring frequently.
  6. Remove from heat, and mount the last pat of butter, Taste, Season and Balance.
  7. Plate the protein on a bed of gravy and cover with sauce.

Notes

One can use this on Very Stiff Mashed Potatoes  , Really thinking potatoes formed in a ring, and baked, to give a crisp crust and a creamy interior.   I'd sub the stock for mushroom broth to make a vegetarian dish.
 

Tried this recipe?

Let us know how it was!