Mushroom Fondue Sauce
Indulge in the rich, velvety flavors of this Mushroom Fondue Sauce, a luxurious creation that elevates any dish it graces. This creamy sauce combines finely chopped cremini mushrooms, aromatic shallots, and garlic, all sautéed to golden perfection before being deglazed with a splash of dry white wine. Enriched with heavy cream, Parmesan cheese, and a hint of fresh thyme, it offers a harmonious blend of earthy, savory, and herbaceous notes. Perfect for dipping crusty bread, drizzling over grilled meats, or pairing with roasted vegetables and pasta, this versatile sauce is both a comfort food favorite and a gourmet delight. Ready in just 30 minutes, it’s an elegant yet approachable addition to your culinary repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 small Shallots, finely chopped
- 2 Garlic cloves, minced
- 250 grams Cremini mushrooms, finely chopped
- 1/4 cup Dry white wine
- 1 cup Heavy cream
- 1/2 cup Chicken or vegetable stock
- 1 teaspoon Thyme leaves, fresh
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
- 1/4 cup Parmesan cheese, finely grated
Instructions
In a medium-sized skillet, heat the butter and olive oil over medium heat until the butter is melted and starts to foam.
Add the finely chopped shallots and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let it burn.
Add the finely chopped cremini mushrooms to the skillet. Sauté for 6-8 minutes, stirring frequently, until most of the moisture has evaporated and the mushrooms are golden brown.
Deglaze the pan with the dry white wine, scraping up any browned bits on the bottom of the skillet. Cook for 1-2 minutes until the wine has reduced by half.
Lower the heat to medium-low and pour in the heavy cream and chicken or vegetable stock. Stir gently to combine.
Add the fresh thyme leaves, salt, and freshly ground black pepper. Let the sauce simmer for 5-7 minutes, stirring occasionally, until thickened to your desired consistency.
Stir in the finely grated Parmesan cheese until it has melted and the sauce is smooth and creamy. Taste and adjust seasoning, if necessary.
Remove from heat and transfer to a serving dish. Serve warm and enjoy with fondue, grilled meats, pasta, or roasted vegetables.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 706 mg | 54% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1420 mg | 30% | |
*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.
