Paleo Gluten Free Creamy Mushrooms
Total time30 min
Prep time10 min
Cook time20 min
4.8(24)
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Learn more →Ingredients
4 servings
- 1.5 lb cremini mushrooms, wiped clean and sliced ¼ inch thick
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp fresh thyme leaves
- ¼ cup dry white wine broth or chicken broth
- ¾ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 1 tbsp cold water
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.
- 2
Heat the butter and olive oil in a large (12-inch) skillet over medium-high heat until the butter is melted and the foam begins to subside.
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