Olive Garden Mushroom Sauce
This creamy Olive Garden Mushroom Sauce is the ultimate indulgence for pasta lovers and a perfect complement for chicken, steak, or roasted vegetables. With its rich blend of sautéed mushrooms, butter, garlic, heavy cream, and Parmesan cheese, this sauce delivers a comforting, restaurant-quality taste that’s easy to recreate at home. It’s perfect for pasta dishes, as a topping for meats, or as a dip for crusty bread.
Equipment
- 1 large skillet (12-inch)
- 1 Wooden spoon or spatula
- 1 knife (for chopping mushrooms, garlic, and onion)
- 1 cutting board
- 1 grater (for Parmesan)
- 1 Measuring cup (for cream)
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 oz 340g fresh mushrooms (white button or cremini, sliced)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup 240 ml heavy cream
- ½ cup 50g freshly grated Parmesan cheese
- ½ teaspoon fresh thyme optional
- Salt and pepper to taste
Instructions
Sauté the Mushrooms:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they turn golden brown and release their moisture. Once cooked, remove the mushrooms from the skillet and set them aside.
Cook the Aromatics:
- In the same skillet, add the remaining tablespoon of olive oil and butter. Once melted, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds, ensuring it doesn't burn.
Add the Cream:
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir frequently for about 2-3 minutes, allowing the cream to thicken slightly.
Stir in Parmesan:
- Add the grated Parmesan cheese, stirring until it melts and the sauce becomes creamy and smooth.
Season and Combine:
- Season with salt, pepper, and thyme. Return the sautéed mushrooms to the skillet and stir until well combined. Let everything simmer for 2-3 minutes, allowing the flavors to meld.
Serve:
- Taste the sauce and adjust seasoning if needed. Serve over pasta, chicken, or any dish that needs a creamy mushroom upgrade.
Notes
- Mushroom Variety: You can experiment with different types of mushrooms, such as shiitake, portobello, or a mix, for a more complex flavor.
- Vegan Option: For a dairy-free version, substitute the heavy cream with coconut cream or plant-based cream and use vegan Parmesan cheese.
- Thickening the Sauce: If you prefer a thicker sauce, allow it to simmer for a little longer or add a bit more Parmesan to help thicken it.
- Make-Ahead: This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat over low heat, adding a splash of cream if necessary to restore consistency.