Creamy mushroom sauce

Creamy mushroom sauce

Fondue on the photo: Tapas Fondue Bianco


  • 2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 300 g mushrooms sliced
  • Pinch of salt and pepper
  • 2 garlic cloves minced
  • 60 ml dry white wine or rose
  • 125 ml chicken or vegetable broth
  • 250 ml heavy cream
  • 130 g grated parmesan grated
  • 2 tsp fresh thyme leaves


  1. Heat oil and melt butter in a saucepan over medium high heat. Add mushrooms and slowly cook until golden brown for about 4 minutes
  2. Add the garlic and a pinch of salt and pepper. Cook for about 1 minute
  3. Add the white wine. Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  4. Add the cream and parmesan. Stir and lower the heat to medium so the sauce is simmering, do not boil.
  5. Stir occasionally and simmer for 2 - 3 minutes until it thickens. Add the thyme and season with some salt and pepper.
  6. Transfer the sauce to the Tapas Fondue and light the tea light to keep the sauce warm.