Garlic Parmesan Mushroom Sauce
I came across a recipe for a creamy garlic parmesan mushroom sauce and immediately wanted to try it. I did tweak it a little to make it vegetarian, but you can find the original recipe here. This was a major hit with my husband and we will definitely be making this again. It came together in about 20 minutes with ingredients that I had almost all of in my pantry already. This recipe yields about 4 servings.
Ingredients
16oz of mushrooms (sliced or halved)
4tbsp unsalted butter
2tbsp all-purpose flour
3tsp jar-lic (or diced fresh garlic cloves)
1tsp Italian seasoning
1tsp paprika
1 ½ cups broth (vegetable or mushroom)
¾ cup heavy cream
½ cup grated parmesan
salt and pepper to taste
Instructions
Melt 2tbsp of butter in a sauce pan and then add the mushrooms. Cook until they are browned and tender (3-5 minutes).
Add the remaining butter and flour, then stir to make a paste.
Stir in the jar-lic, Italian seasoning and paprika until everything is combined.
Add the broth, heavy cream and parmesan cheese. Stir to combine and heat until the sauce begins to thicken.
Carefully taste and then add salt and pepper as needed.
Serve and enjoy!
Notes
We served this over noodles, but it would also be good over mashed potatoes. You can find a wonderful recipe for creamy rustic mashed potatoes here.
If you want a little spice in your sauce, add some red chili flakes or garnish with them during serving.
The original recipe called for chicken broth, but I used Better Than Bouillon’s mushroom base which gave the overall recipe a much bigger umami taste. You could also use their vegetarian chicken base or vegetable broth instead.
Let me know in the comments below if you try this recipe and what you think!
Until Next Time,
Happy Cooking
