Cream Cheese Mushroom Sauce
This classic creamy mushroom sauce is prepared in your skillet with fresh mushrooms, cream, cream cheese, and broth. It's easy to make, can be prepared in advance, and is freezer-friendly.
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 pound white mushrooms sliced
- 1 cup chicken broth
- ¾ cup whipping cream
- 6 tablespoons cream cheese cut into cubes
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
Instructions
- In a large skillet set over medium-low heat, melt the butter. Add the garlic and sauté until fragrant, about 1 minute.
- Increase the heat to medium, stir in the mushrooms and cook until they soften and release their juices, 8 to 10 minutes.
- Pour in the stock and cream and bring to a simmer.
- Add the cream cheese and stir until it melts and is incorporated into the sauce. Whisk in the Dijon and Worcestershire sauce.
- Remove from the heat. Season to taste with salt and pepper.
Notes
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- Thickening the sauce--If you want a thicker sauce, simmer it until it reduces to your desired consistency. If you will be heating it again when you add it to another dish, remember that it will reduce more when you heat it.
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- Storage and freezing--Store the sauce in a sealed container in the refrigerator for up to 4 days or freeze for up to 3 months.
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- Dietary--This recipe is suitable for gluten-free diets as long as you use gluten-free Worcestershire and broth. To make this vegetarian, use vegetable or mushroom broth and soy sauce, instead of Worcestershire.
Nutrition
Calories: 209kcal
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