Creamy Garlic Mushroom Sauce: Easy, Delicious & Perfect on Chicken!
Welcome back to my kitchen! Today, I’m thrilled to share a recipe that’s incredibly versatile and packed with umami – my special Creamy Garlic Mushroom Sauce. This sauce has a subtle Japanese twist that makes it truly unique and perfect for pairing with chicken, pork, pasta, or even just some crusty bread.
This blog post provides all the measurements and steps so you can easily follow along with my YouTube video. Let’s get cooking!
Ingredients (Serves 1 – this is half the quantity shown in my video)
For the Creamy Garlic Mushroom Sauce:
Mushrooms: 100g (approx. 3.5 oz), thinly sliced
Onion: 30g (approx. 1 oz), finely minced
Garlic: 1 clove, finely minced
Vegetable Oil: 1.5 tsp
Butter: 8g (approx. 0.3 oz or ½ tbsp)
Salt: A pinch
Sake (Japanese Rice Wine): 1.5 tbsp
Dried Oregano: A pinch
Fresh Parsley: 2 tsp, finely chopped
Water: 1.5 tbsp
Hondashi (Bonito Stock Granules): A pinch (this is one of our Japanese secret ingredients!)
Heavy Cream (Fresh Cream): 85ml (approx. ⅓ US cup)
Miso Paste: 1 tsp (our other Japanese secret for depth of flavor!)
Parmesan Cheese: 10g (approx. 0.35 oz), grated
Black Pepper: To taste
For the Chicken Sauté (to serve with the sauce):
Chicken Breast or Thigh: 100g (approx. 3.5 oz)
Salt & Pepper: To taste
All-Purpose Flour: 2 tsp
Vegetable Oil: 1 tbsp
Instructions: Let’s Make Some Magic!
Here’s how to create this delicious sauce. I’ve broken it down into simple steps:
Prep Your Veggies: Thinly slice the mushrooms. Finely mince the onion and garlic.
Sauté Aromatics: In a frying pan, heat the oil (1.5 tsp) and butter over low heat. Add the minced onion and garlic. Sauté gently for about 2 minutes until fragrant – be careful not to burn the garlic!
Cook the Mushrooms: Add the sliced mushrooms to the pan. Cook for a few minutes, stirring occasionally, until they soften and release their moisture.
Build the Flavor Base: Sprinkle with a pinch of salt. Pour in the sake and cook for about 2 minutes, allowing the alcohol to evaporate. Stir in the oregano, chopped parsley, water, and hondashi granules.
Make it Creamy: Once the liquid has slightly reduced, pour in the heavy cream and add the miso paste. Stir well to ensure the miso paste dissolves completely. Let the sauce simmer gently.
Thicken with Cheese: Add the grated Parmesan cheese to the sauce. Continue to simmer, stirring occasionally, until the sauce thickens to your desired consistency. (I personally love a rich, thick sauce, so I often simmer it for about 10 minutes after adding the cream.)
Final Seasoning: Finish with a good grind of fresh black pepper. Taste the sauce and add a little more salt if you think it needs it.
Serve Hot! This sauce is best enjoyed immediately.
To Prepare the Chicken Sauté (Optional):
Season the chicken piece with salt and pepper.
Lightly dredge the chicken in flour.
Heat oil (1 tbsp) in a separate pan and cook the chicken until golden brown on both sides and cooked through.
Slice the chicken and generously pour the Creamy Garlic Mushroom Sauce over it.
Serving Suggestions & Tips
This sauce is absolutely fantastic with pan-seared chicken (as suggested), but don’t stop there! Try it with grilled pork chops, spooned over fluffy rice, tossed with your favorite pasta, or even as a decadent topping for baked potatoes or toast.
Adjusting Consistency: If your sauce gets too thick, you can thin it out with a splash more cream or water. If it’s too thin, let it simmer a bit longer to reduce.
The Japanese Touch: The sake, hondashi, and miso paste add a wonderful depth of umami (savory flavor) that really elevates this classic sauce. If you can’t find sake, you can substitute with dry white wine, though the flavor will be slightly different.
I hope you enjoy making and eating this Creamy Garlic Mushroom Sauce! It’s a real crowd-pleaser with a unique Japanese twist.
Happy cooking, and see you in the next video!