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Dinner recipe · from the recipe book

Browned Mushroom Parmesan Pan Sauce

Deeply browned, meaty mushrooms in a creamy, savory Parmesan milk sauce with a hint of garlic and fresh thyme-like earthiness.

Browned Mushroom Parmesan Pan Sauce

Ingredients

  • 4¾ cups sliced340 gWhite mushroomsthinly sliced
  • 2¾ tsp12 gOlive oil
  • 1 tbsp15 gUnsalted butter
  • ½ medium60 gYellow onionfinely diced
  • 2 cloves6 gGarlicminced
  • 2½ tbsp18 gAll-purpose flour
  • 1½ cups (350 ml)360 gWhole milk
  • ½ cup grated50 gGrated Parmesan
  • ½ tsp0.5 gDried rosemarycrumbled
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • 2 tbsp chopped8 gFresh parsleyfinely chopped

Steps

  1. Prepare everything before you start: slice the mushrooms, dice the onion, mince the garlic, chop the parsley and measure out the milk and Parmesan.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 4 minutes, then stir and cook 4 to 5 minutes more until deep golden and their liquid has cooked off.
  3. Lower the heat to medium. Add the butter, onion and rosemary and cook, stirring, for 3 minutes until the onion softens. Add the garlic and cook 30 seconds until fragrant.
  4. Sprinkle the flour over the mushrooms and stir for 1 minute to coat and cook out the raw taste.
  5. Slowly pour in the milk, stirring constantly, and simmer gently for 4 to 5 minutes until the sauce thickens enough to coat a spoon.
  6. Take the skillet off the heat and stir in the Parmesan until melted. Season with the black pepper and salt.
  7. Stir in the parsley and toss the sauce with hot cooked pasta right away, adding a splash of pasta water if it needs loosening.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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