Mushroom Sauce

Ingredients

• 2 tbsp butter or vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (about 450 g) mushrooms, sliced (button, cremini, or mixed)
• 1 tbsp tomato paste (optional, for deeper color)
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1 cup vegetable or chicken stock
• 1/2 cup heavy cream or full-fat coconut milk
• Salt and black pepper, to taste
• Fresh parsley, chopped, for serving

Instructions

1. Sauté the base: Heat butter or oil in a large skillet over medium heat. Add onion and cook until soft and golden, about 6–8 minutes.

2. Stir in garlic and cook for 1 minute until fragrant.

3. Cook the mushrooms: Add sliced mushrooms with a pinch of salt. Cook, stirring occasionally, until they release their liquid and turn golden brown, about 8–10 minutes. Don't rush — browned mushrooms make the sauce.

4. Stir in tomato paste (if using), thyme, and paprika. Cook for 1 minute.

5. Simmer: Pour in stock and bring to a gentle simmer. Cook for 5 minutes until slightly reduced.

6. Lower the heat and stir in cream or coconut milk. Simmer another 3–5 minutes until the sauce is silky and coats the back of a spoon. Season with salt and pepper.

7. Serve: Spoon over rice, chapati, pasta, mashed potatoes, or grilled chicken. Finish with fresh parsley.

Bree's Notes

Mushroom sauce is one of those quiet weeknight heroes — it tastes fancy but comes together in one pan. Coconut milk keeps it dairy-free and pairs beautifully with African-inspired dinners; cream makes it richer for pasta night. If your mushrooms look crowded in the pan, cook them in two batches so they brown instead of steaming.