This creamy brie mushroom sauce from the mushroom and peppercorn crusted steak in a creamy brie mushroom sauce was so good that I felt that I had to break it off into it’s own recipe. I mean this mushroom sauce is amazing all by itself on the afore mentioned steak, pork chops, simply tossed with pasta or smothering vegetables like cauliflower, mashed potatoes, green beans etc. In addition to being addictively good, this sauce only takes about 30 minutes to make so if you are serving it on pasta, steak, pork chops, etc. it’s done in time to make for a nice quick 30 minute meal! The brie in this mushroom sauce makes it so nice and creamy and it lets you cut back on the amount of heavy/whipping cream at the same time. I like to add a bit of white miso paste to add some extra umami but it’s completely optional. Once you try this creamy brie mushroom sauce you’ll be using it on everything, that is when you can stop yourself from just eating a bowl full all by itself!
Creamy Brie Mushroom Sauce
A creamy mushroom sauce made even creamier with brie that is perfect on everything from pasta to steaks to veggies!
ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces various mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine (or broth)
- 1/4 cup vegetable broth or beef broth or chicken broth
- 1/4 cup cream
- 4 ounces brie
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 tablespoon white miso paste (optional)
- salt and pepper to taste
directions
- Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10 minutes.
- Add the garlic and thyme and cook for a minute.
- Add the wine and deglaze the pan.
- Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheeses and miso and removing from the heat.
- Season with salt and pepper to taste.
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Roast Head of Cauliflower in Creamy Mushroom Sauce
Beef Wellington Tarts with Mushroom Blue Cheese Sauce
Roasted Potatoes in Creamy Mushroom and Miso Sauce
Green Beans in a Creamy Mushroom Sauce
Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce
Delicious!
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Well, helloooooo beautiful!! This sauce sounds so good!
I am so making this on the weekend!
I can literally sense the mushroom flavour through the screen!
I love mushrooms!
what a great use for a small amount of brie!
I've added this to the meal plan for this week, and I cannot wait to try this with cauliflower and beans, it should be absolutely amazing! I've bought portobello mushrooms to keep in tune with the Italian/French theme of this dish, though I noticed enoki mushrooms in the first picture.
Stephanie
thethriftyvegetarian.com
Brie and mushrooms combine surprisingly well!
This sauce was absolutely amazing! I used just portobello mushrooms for this recipe, and it was so delicious that my partner just loved it. He says it's my best creamy mushroom sauce. The only issues that I had with this recipe was that the mushrooms coloured the sauce a funky brownish grey colour that didn't look as tasty as the one in the picture, and the recipe didn't mention whether I had to trim the white rind off the brie. I trimmed it off because it wouldn't have melted properly with it on, and I needed almost 7 ounces of untrimmed cheese.
Could you clarify if the rind needs to be removed prior to cooking, or if it doesn't matter if the rind goes in the sauce?
Stephanie
thethriftyvegetarian.com
I’m glad you like it! I normally trim the rind when serving to company but leave it on when just making it for myself and/or close friends and family. (I dice the brie to ensure that there are no large pieces of rind in the sauce.)
Looks so good, must try!
Can this be made a day ahead and reheated? Add the brie on reheat day?
JackieO: Yes it can! You may need to add more cream or broth to it when you reheat it.
The most delicious sauce ever!
What does the miso paste do? Can i use something else instead?
Miso paste adds a saltiness along with it’s own flavour.
My husband won’t eat Parmesan cheese. Is there a “non stinky” sub, or can I just leave it out?
You can omit the parmesan! Enjoy!
Can you refrigerate or better yet, freeze this sauce? Just curious. ;-). Plan to try this weekend.
Yes you can! Enjoy!