Chef Jack's Swiss Brown Mushroom Sauce: The Cream Reduction That Makes It Restaurant-Quality
Chef Jack Ovens walks through his perfected creamy garlic mushroom sauce, built on Swiss brown mushrooms, sliced garlic, shallots, white wine, and full-fat cream reduced for 15 minutes. The sauce yields 2.5 cups and is versatile enough to serve over steak, chicken, vegetables, or pies. A straightforward recipe refined through years of experimentation.
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#garlic #creamy sauce #white wine #quick sauce #Swiss brown mushrooms #stovetop #deglazing #vegetarian-adaptable #reduction technique #mushroom sauce
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🧾 Ingredients
- 12 tbsp clarified unsalted butter
- 21 tsp olive oil
- 34 cloves garlic, thinly sliced
- 41 shallot, fine diced
- 5300g Swiss brown mushrooms, thinly sliced
- 62 tbsp white wine (Chardonnay or substitute vegetable/chicken stock)
- 72 tbsp curly parsley, chopped
- 81 tsp thyme, chopped
- 9400ml full fat thickened cream
- 10Salt and black pepper to taste
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