Mushroom Sauce

26 Nov

Last night Jason grilled some boneless pork chops and sausage. I made a really yummy mushroom sauce to pour over the pork chops. It was also great spooned over a baked potato. I got it from Robin Miller's Quick Fix Meals, but I altered it slightly. So, since I changed it I feel okay posting the recipe.

Mushroom-Garlic Sauce

  • 16 oz. package of fresh mushrooms (I used what I could find, which was button mushrooms. If you live in a more "cultured" area, you could probably use some type of wild mushroom. And, no, Mom, you cannot use the canned mushrooms for this. Must be fresh!)
  • Garlic (If you are using actual cloves, use around 2 – or more if your daring – but I don't bother with the stuff. I keep a jar of already minced garlic in the fridge. So I used about 1 tbsp. Actually I might have used 2 because I really like garlic. Makes my breath stinky. Pedro likes it too. Jason, not so much.) 
  • 1 tsp. dried thyme (I, like Rachel Ray, just eyeball in the palm of my hand.) 
  • 2 1/2 cups of low-sodium beef broth (You could use any type of broth you want, but I find it much better with beef broth.) 
  • 2 tbsp. cornstarch 
  • OH, and DUH, olive oil. Use however much you're comfortable with. 


  • Slice the mushrooms. Heat some olive oil in a large skillet. Saute the mushrooms for 3-5 minutes, until browned, juicy, and less in volume. (Sorry, don't know the technical lingo here. Nikki, what would be a better way to word that?)
  • Add the garlic. Saute for about one more minute. (Or like five more in my kitchen because I'm never prepared enough. Need a sous chef.)  
  • Add 2 cups of broth. Note: This is not the full amount of broth I mentioned earlier. You will save the 1/2 cup for later.  
  • Let simmer for 10 minutes. Partially cover the pan. 
  • Meanwhile, whisk together 1/2 cup broth and 2 tbsp. cornstarch. **See, I like my sauces to have a gravy-like consistency. And, while this sauce is amazing, it's a little too thin for me. If you like your sauce thin you could omit this step. But I find it's worth it. Also, you could just add the cornstarch to the the simmering sauce, but then you get lumps. It takes only a few seconds to whisk this together, and it's worth it in the end. Saves you a lot of time.  
  • After 10 minutes of simmering, add the cornstarch mixture to the mushroom mixture. Turn off the heat and let stand for a minute. Goodness is about to happen. See it thickening? Hmmm….yummmm….Must devour. 
  • Salt and pepper to taste. I found that it didn't need any salt because the meat and potatoes that I spooned this over were already seasoned.

 This was so good over grilled pork chops and baked potatoes. You could also spoon this over, well, pretty much any type of meat.


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