Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Plenty of sautéed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from medium-bodied white wine.  Try it with steak, roasted or grilled chicken or pork; mashed potatoes; shepherd's pie filling; hot cooked rice or egg noodles.

Vanessa Pruett
Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

total:
10 mins
Yield:
Serves 8 (serving size: 3 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.

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Chef's Notes

Make sure the sauce is bubbling as it cooks so the cornstarch can effectively thicken it. A couple of tablespoons of butter round out the flavors and add richness to this sauce—stir it in off the heat so it blends in and emulsifies.

Nutrition Facts

37 calories; fat 2.9g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.1g; protein 0.8g; carbohydrates 1.9g; fiber 0.2g; cholesterol 8mg; iron 0.2mg; sodium 87mg; calcium 7mg.
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