Creamy Mushroom Artichoke Sauce
Indulge in the rich, velvety flavors of this Creamy Mushroom Artichoke Sauce, a versatile and delectable recipe that elevates any dish to gourmet status. Made with tender cremini mushrooms, tangy artichoke hearts, and a luxurious blend of heavy cream and Parmesan cheese, this sauce is a dream combination of earthy and savory notes. The addition of garlic, onions, and a pinch of red pepper flakes (optional) infuses every bite with bold, aromatic flavors. Whether ladled over pasta, drizzled atop grilled chicken, or served as a decadent dip with crusty bread, this 30-minute recipe is sure to impress. Perfect for a comforting weeknight dinner or an elegant hosting menu, this creamy creation will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 14-ounce can artichoke hearts, drained and chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Heat the olive oil and butter in a large skillet over medium heat until the butter melts.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring often, until the mushrooms release their moisture and brown slightly.
Stir in the chopped artichoke hearts and cook for 2 minutes to combine flavors.
Sprinkle the flour evenly over the vegetables and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps, and bring the mixture to a simmer.
Stir in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Simmer gently for 5 minutes until the sauce thickens and becomes creamy.
Remove from heat and stir in the fresh parsley.
Serve the sauce warm over your choice of pasta, grilled chicken, or as a dipping sauce with crusty bread. Enjoy!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4534 mg | 197% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 14.9 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1107 mg | 85% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
