Sometime I'm craving a creamy but savory meal, and honestly, next to pasta, this is my go to! The parmesan garlic mushroom sauce always comes out to be so delicious, and it is so easy to make! To tell you the truth, most creamy sauces have the same components to them, its the vegetables and seasonings that make the difference in taste. Once you know how to make one sauce you can pretty much make any of them, you just need to trust your gut and get creative.
Some things to remember when cooking up this delicious meal and other creamy sauces: stock is your best friend (especially if you do not want to use a kind of cooking wine), don't be afraid of our Loubier Gourmet Seasonings (they'll add so much flavor to your sauce!), and finally, your sauce will only be as thick as you make it (reduce it as much or as little as you want).
Lastly, change a couple ingredients, and boom, you have country gravy for chicken fried steak or biscuits. Crazy, right? Well instead of deglazing the pan after you decide to cook your veggies and/or meat in butter, you want to create a roux. A roux is simply equal parts of flour and fat cooked together and used to thicken sauces. In this case, lets say you're cooking some sausage and mushrooms in butter, after some time over low heat, you add in your flour, stir until everything is mixed well, and after a couple minutes of it cooking, you add your milk or heavy cream. Don't forget to season your gravy, but it is that easy, and all you really had to do was substitute your wine/stock with flour. But it gets even better! Check out our Country Biscuits and Gravy Recipe Here!
How we make our Creamy Sauce
Prep Time: 10 minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
- 4 tbsp Unsalted Butter
- 4 Garlic Cloves Minced
- 8 oz of Sliced Mushrooms
- 3 tbsp Loubier Gourmet Italian Topper Seasoning
- Loubier Gourmet All Purpose Rub
- A Dash of Rosé, White Wine, or Chicken Stock
- 1 Cup Heavy Cream
- A lot of Parmesan Cheese
- 1 ½ lbs Chicken Thighs, Chicken Breasts, Chicken Drumsticks, or a mix of them
- Olive Oil
- Pinch of Salt & Pepper
Season your chicken in Loubier Gourmet All Purpose Rub, and a little bit of salt & pepper.
In a large skillet, add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side. They don’t have to be completely cooked but close. If you finish cooking your chicken before your sauce is done, set aside.
While your chicken is cooking, mince your garlic and slice up your mushrooms. You might as well cut up your parsley and grate your parmesan as well.
On a large skillet, throw in your butter over medium heat and let it melt but don’t let it burn. Once it is all melted, add in your garlic and mushrooms and season them with salt, pepper, and Loubier Gourmet Italian Topper Seasoning. Let them sweat for 5 minutes or so.
After you’re done letting them sweat, add in a dash of Rosé, White Wine, or Chicken Stock. This step is called deglazing the pan, and you want to scrape up anything that has stuck to the bottom of the skillet, and let the whole thing reduce for a couple minutes.
Once your mixture has reduced by about ¼, add in your heavy cream and let that reduce and thicken up. Feel free to add in your grated parmesan cheese and parsley at this point.
Add your chicken, and regardless if your chicken is done cooking or not, cover the entire skillet with a lid or aluminum foil and let it sit there over a simmering heat for 15 minutes.
Uncover, Serve, and Enjoy :)