Mushroom-Cream Pan Sauce


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Mushroom-Cream Pan Sauce

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Loaded with mushrooms, this rich creamy sauce can be made in 15 minutes or less. Serve it over steak, chicken or pork. Make this pan sauce in 4 easy steps.

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Servings and Ingredients

Serves 2
10 to 12 oz. pork or beef steaks or boneless poultry pieces
2 tbsp. Hy-Vee canola oil, divided
¼ c. finely chopped shallots
½ (8-oz.) pkg. whole baby bellas, thinly sliced
1 tsp. minced garlic cloves
⅔ c. Sauvignon Blanc wine
¾ c. Hy-Vee no salt added chicken stock
⅔ c. Hy-Vee heavy whipping cream
½ tsp. chopped fresh thyme

Things To Grab

  • 10-in. stainless-steel skillet
  • Tongs
  • Metal spatula


  1. Sear and cook pork or beef steaks or boneless poultry pieces in a 10-in. stainless-steel skillet; remove from skillet. Pour off drippings, reserving brown bits in pan. Add 1 Tbsp. oil and shallots; cook and stir over medium heat for 30 seconds. Add mushrooms, remaining 1 Tbsp. oil and garlic. Cook for 1 to 2 minutes or until mushrooms release liquid, stirring occasionally.

  2. Remove skillet from heat; add wine. Return skillet to heat. Scrape brown bits from bottom of skillet with metal spatula. Simmer over medium-high heat for 3 to 4 minutes or until wine is almost evaporated.

  3. Add chicken stock to skillet; simmer over medium-high heat for 4 to 5 minutes or until stock is reduced to about 1/3 cup. (Tilt the skillet occasionally to estimate the amount of liquid in skillet).

  4. Reduce heat to medium-low; stir in cream and thyme. Simmer for 4 to 5 minutes or until liquid in sauce is reduced to about ½ cup, stirring occasionally. Spoon sauce over meat or poultry.

Nutrition facts


450 Calories per serving
1/2 cup

Amounts Per Serving

  • Total Fat: 41g
  • Cholesterol: 105mg
  • Sodium: 60mg
  • Total Carbohydrates: 8g
  • Protein: 3g

Daily Values

Iron 0%
Calcium 0%
Vitamin D 0%
Potassium 8%