Mushroom pan sauce, step-by-step tutorial, unbeatable result!
Mushrooms offer a rich, earthy flavor that perfectly complements a wide range of dishes. This sauce pairs excellently with steak, chicken, and even vegetarian options, or it can be used as a Pasta sauce. Best of all, it's quick and easy to make!
Equipment
- 1 Big pan
Ingredients
- ½ kg black button mushrooms
- 250 g parmesan cheese
- 1 clove garlic minced
- 2 ladles beef tallow
- ½ L homemade beef stock
- 250 ml dry white wine
- ½ L heavy cream
- 2 pinches fresh or dry thyme
- 1 pinch freshly cracked black pepper
Instructions
- remove the stems from the mushrooms and cut them into medium thick slices
- grade the parmesan cheese and pace it in a bowl
- in a big pan running on low temperature add 2 ladles of beef tallow
- add the mushrooms and let them cook until all the water is released out and reduced
- add the minced garlic and cook it until it becomes fragrant
- add the dry white wine
- once the alcohol has evaporated add the beef stock
- add the dry thyme and cook it to release the flavors
- add the heavy cream
- add the freshly cracked black pepper and let it simmer until the sauce is reduced
- add the grated parmesan cheese and let it melt
- taste it and add salt if necessary
- ready to serve with your favourite pasta or steak, chicken and even vegetarian options