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Creamy balsamic mushroom sauce served with pasta
Rich and creamy balsamic mushroom sauce

Creamy Balsamic Mushroom Sauce

Author: Flavelo
Sauces and Gravies Recipes Main Courses
The savory 'umami' of mushrooms meets the sweet-tart character of balsamic vinegar in this creamy sauce. The key is searing the mushrooms correctly: allowing moisture to evaporate so they brown before adding liquid. This ensures a deep brown color and intense flavor.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 165 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Wide skillet (so mushrooms sear, not steam)
  • Wooden spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean mushrooms (wipe, don't wash) and slice. Mince the garlic.

Tip: Mushrooms absorb water like sponges. If washed, they will steam instead of sear. (Porosity).
2 ✓

Sear mushrooms in butter over high heat until golden brown. Do not salt yet!

Tip: Salt draws out moisture, inhibiting browning. The sear provides the flavor. (Maillard reaction).
3 ✓

When mushrooms are browned, add garlic, sauté for 30 seconds, then deglaze with balsamic vinegar.

Tip: Let the vinegar reduce to a syrup so it loses acidity and becomes sweet.
4 ✓

Pour in the cream, add thyme, salt, and pepper. Simmer for a few minutes until thickened.

Tip: The fat in the cream rounds out the flavors of the mushrooms and vinegar.

Recipe FAQ

The mushrooms released water and are boiling.
You crowded the pan or salted too early. Sear in batches and salt only at the end.
The sauce curdled from the vinegar.
Acids can curdle dairy proteins. Reduce the vinegar first (to evaporate some acid) before adding the cream.

Ingredients

  • 8 oz Cremini or wild mushrooms
  • 2 tbsp Butter
  • 2 cloves Garlic
  • 2 tbsp High-quality balsamic vinegar
  • 0.66 cup Heavy cream
  • 1 tbsp Fresh thyme
  • 1 pinch Salt
  • 1 pinch Ground black pepper