Creamy Herb-Mushroom Sauce

I have always loved the combination of fresh mushrooms, rosemary, and thyme whether it may be in soups, stews, a pasta dish or a even a simple side dish of sauted vegetables. The addition of butter and cream gives a velvety texture and, of course, makes the sauce rich and creamy!

The great part about this creamy herb-mushroom sauce is it's versatility. I have used this sauce as a base to make a creamy pesto pasta sauce. I've poured this over simple grilled chicken thigh fillets and even burger steaks! I sometimes put this over my rice, haha. It is THAT TASTY!

NOTE: Chicken bouillon powder can be bought in most grocery stores. You can also use Better than Bouillon Chicken Base or this homestyle chicken stock.

Creamy Herb Mushroom Sauce

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• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 1 cup

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Description

A creamy herb-mushroom sauce made from fresh button mushrooms, heavy cream, rosemary, and thyme. This sauce will up the ante of your grilled chicken, burgers, and pastas!

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Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 piece shallot/ small white onion
• 6 pieces large button mushrooms, sliced
• 1 cup heavy cream
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon chicken bouillon powder (see note)
• pepper to taste

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Instructions

1. Put olive oil and melt butter in a saucepan over medium heat. Saute the onions until tender. 
2. Add in the mushrooms and cook until brown and soft. Pour the heavy cream, add the chicken powder, rosemary, thyme, and pepper. Bring to a gentle boil, stirring constantly. Sauce should have slightly thicken. Serve warm.

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Notes

Chicken bouillon powder can be bought in most grocery stores. You can also use Better than Bouillon Chicken Base or this homestyle chicken stock.