Creamy Mushroom Sauce

One of the things I’m most looking forward to in the new house is my massive whirlpool tub. The condo I lived in before M and I moved in together had a good, deep tub. I would take a bath at least two times a week. The tub in our apartment is awful. Truly, truly awful. It’s small (I’m 5’4″ and my knees are fully bent if I’m sitting the tub), it’s also really shallow. Not to give you TMI, but my lady bits are definitely poking through the water if I lay in the tub. It’s not a pleasant or relaxing experience, so I don’t use the tub. The night before our wedding, I stayed in our suite. That suite had an AMAZING tub. (Yes, I get the idea of taking a bath in a hotel tub grosses people out. IT WAS A GREAT TUB!) I took a nice long bubble bath while sipping on a glass of champagne before heading to bed. I don’t think I have ever been so careful climbing out of the tub. I was so paranoid I was going to slip and bruise my arm, or hit my head, or do something to cause myself physical injury 12 hours before my wedding. Spoiler: Nothing happened.

Anyway, what does all this bath talk have to do with today’s recipe? Because as a mushroom lover, I could take a bath in this sauce. This creamy mushroom sauce blew my mind. I served it over a pork chop, which was a mistake. I should have just poured it into a bowl and eaten it like soup. I’m kidding, sort of. This sauce would be amazing over a nicely cooked piece of steak, or a baked chicken breast. I love the light creaminess of it and the crunch the nuts add. It’s the perfect way to dress up an ordinary piece of meat.

Creamy Mushroom Sauce

Creamy Mushroom Sauce
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  1. 1 tbsp fresh thyme leaves
  2. 12 ounces cremini mushrooms, cut into 1/2" thick slices
  3. 1 onion, halved and thinly sliced
  4. 2 tbsp all purpose flour
  5. 1/4 cup white wine
  6. 1 1/2 cups unsalted chicken stock
  7. 2 tbsp sour cream
  1. In a large skillet set over high heat, combine the thyme, mushrooms, and onion. Cook 8 minutes, stirring occasionally.
  2. Sprinkle mushrooms with flour and toss to coat. Stir in wine and chicken stock. Cover and simmer 10 minutes.
  3. Remove sauce from the heat and stir in sour cream. Serve immediately.
Adapted from Cooking Light
Adapted from Cooking Light
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