Creamy Garlic Parmesan Mushroom Sauce

by John McGraw

CREAMY GARLIC PARMESAN MUSHROOM SAUCE

2 TBS BUTTER

½ POUND MUSHROOMS

2 CLOVES GARLIC CHOPPED FINE

¼ CUP WHITE WINE

¼ CUP HEAVY CREAM

¼ CUP GRATED PARMESAN

SALT & PEPPER TO TASTE

 

USE THE SAME PAN YOU SEARED THE STEAKS IN.

OVER MEDIUM HEAT, ADD BUTTER TO PAN. WHEN MELTED, ADD MUSHROOMS AND SAUTE UNTIL BROWNED. ADD GARLIC AND TOSS MUCHROOMS UNTIL SOFT. DEGLAZE PAN WITH WHITE WINE SCRAPING PAN. AFTER A FEW MINUTES OF REDUCING THE WINE, ADD CREAM AND PARMESAN. SIMMER UNTIL THE SAUCE THICKENS. IF YOU PREFER THICKER SAUSE, ADD PARMESAN. SALT AND PEPPER TO TASTE.

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