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Delicious rosemary mushroom cream sauce served in a bowl with fresh herbs

Rosemary Mushroom Cream Sauce

A creamy and flavorful sauce made with sautéed mushrooms, heavy cream, and fresh rosemary, perfect for drizzling over pasta or roasted vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: sauce, Side Dish
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups mushrooms, sliced
  • 1 cup heavy cream For a richer sauce
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons butter For sautéing
  • 1 clove garlic, minced Add for flavor
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Melt 2 tablespoons of butter in a medium pan over medium heat.
  2. Add 1 clove of minced garlic and sauté until fragrant.
  3. Add 2 cups of sliced mushrooms and cook until softened.
  4. Stir in 2 tablespoons of chopped rosemary and cook for an additional 2 minutes.
  5. Pour in 1 cup of heavy cream and stir until the sauce is well combined.
  6. Season with salt and pepper to taste and let it simmer until thickened.
  7. Remove from heat and serve over pasta, grilled chicken, or roasted vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to a month. Substitute half-and-half for a lighter version, but will lose some creaminess.