Creamy Mushroom Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

½ small yellow onion (diced)

1 tablespoon salted butter

12 ounces mushrooms (brown or white, sliced)

salt and pepper to taste

2 cloves garlic (minced)

3 sprigs fresh thyme (or ¼ teaspoon dried thyme)

½ cup white wine

½ cup chicken broth

⅔ cup heavy whipping cream

1 tablespoon cornstarch

3 tablespoons chopped fresh parsley

Directions

Saute onion in butter until softened, about 3-5 minutes.

Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.

Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.

Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.

To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.

Let simmer 1 minute.

Season with parsley, salt and pepper to taste.

Nutrition

• Calories: 222 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 62 mg
• Sodium: 156 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 4 g