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Easy Cream Mushroom Sauce

This is a very easy mushroom sauce that is quick and easy. I adapted this from a recipe that calls for button mushrooms and substituted shiitake mushrooms in their place. I reduced the amount of shiitake compared to the cremini button mushrooms in the recipe. I feel the reduced amount of shiitakes added so much more flavor and health benefit over the cremini’s that it works nicely. This mushroom sauce is great smothered over pan fried chicken, beef, or pork. I generally pan sear the meat and then remove it from the pan. Then prepare the mushroom sauce to the directions in the same pan, making sure to scrape up all the little crispy bits in the pan. When the sauce is complete add the seared meat back to the pan and simmer on low heat until the meat is done and flavors have melded. This sauce is also good over steamed vegetables or over toasted hearty bread.


2 Tab unsalted butter

2 cloves garlic, minced

8 oz of Shiitake Mushrooms, stems removed coarsely chopped

1/3 cup heavy cream

¼ teaspoon of dried thyme

¼ teaspoon dried oregano

Salt and pepper to taste

2 Tab freshly grated Parmesan

Melt butter in a large skillet over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender, about 4 to 5 minutes being careful not to burn the garlic. Stir in the heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5 to 6 minutes. Stir in Parmesan. Serve immediately.

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