Steakhouse Cooper Sharp Mushroom Sauce
Baby bella mushrooms, garlic, thyme, and white Cooper Sharp cheese come together in a thick, velvety sauce that's delicious spooned over chicken or steak.
Servings: 6
Calories: 226kcal
Ingredients
- 1 pound baby bella mushrooms thickly sliced
- 3 tbsp unsalted butter
- 2 tsp minced garlic
- ⅔ cup heavy whipping cream
- 4 oz white deli-style Cooper Sharp cheese finely chopped
- ½ tsp dried thyme
- ¼ tsp black pepper
- Table salt only if needed after tasting
Instructions
- Brown the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms in a relatively even layer. Cook until their moisture evaporates and the mushrooms develop golden-brown edges.
- Add the aromatics. Reduce heat to medium-low. Add the minced garlic and dried thyme, stirring briefly until fragrant.
- Build the sauce. Pour in the heavy cream, scraping up any browned bits from the skillet. Simmer gently until the cream begins to thicken.
- Melt the cheese. Reduce heat to low. Gradually stir in the finely chopped Cooper Sharp cheese until incorporated and smooth. Do not boil.
- Finish and serve. Add the black pepper and taste before adding any salt. Serve warm, spooned over your favorite meat, while the sauce is thick and creamy.
Notes
Nutrition Note: Nutritional values are estimates and may vary based on ingredients and serving sizes. Net carbs are calculated by subtracting dietary fiber and, when applicable, eligible sweeteners such as allulose and erythritol from total carbohydrates.
Nutrition
Calories: 226kcal | Carbohydrates: 5.1g | Protein: 6.8g | Fat: 21.4g | Saturated Fat: 13g | Sodium: 286mg | Fiber: 0.5g | Sugar: 2.1g | Net Carbohydrates: 4.6g