Iguana's Mushroom Sauce
This mouthwatering mushroom sauce is delectably delicious spooned over chicken or pork. It will definitely become a favorite!
Ingredients
- 2 tbsp. butter
- 1 lb. (500 g) mixed mushrooms (such as Portobello, King Oyster, Enoki, Shitake, White Button, Cremini), thinly sliced
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 2 large cloves garlic, pressed
- 1/4 cup dry white wine or Marsala wine
- 1/2 cup low-sodium chicken broth
- 1 tbsp. Busha Browne's Spicy Pepper Sherry® or cooking sherry
- 2 cups 35% heavy cream
- 2 tsp. cornstarch mixed with 1/3 cup cold water
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. black truffle oil (the real stuff)
- 1/8 tsp. cayenne pepper, or more to taste
- 1 tbsp. fresh parsley, chopped tips & tricks
Directions
- In a large skillet over medium heat, add butter and when it’s melted, add mushrooms; season with freshly ground black pepper and sea salt. Sauté the mushrooms until soft, about 3 minutes
- Add garlic and sauté for 2 minutes.
- Add wine and cook until it reduces by half.
- Pour in chicken broth, sherry and heavy cream; stir well. Increase the heat to medium-high and bring to a simmer. Pour in the cornstarch mixture and stir until the sauce starts to thicken, about 1 minute.
- Reduce the heat to medium-low, add rosemary, basil, thyme, truffle oil and cayenne pepper. Combine and cook for 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
- Just before serving, stir in the parsley. Spoon the sauce over grilled chicken breasts or pork.