Jalapeño Creamy Mushroom Sauce
Mushroom sauces have always been popular for their rich flavors and creamy texture. This jalapeño creamy version creates a perfect balance of spicy and creamy flavors that goes perfectly with grilled meats, pasta or roasted vegetables. As the mushrooms and jalapeño sizzle in the pan, the aromas immediately fill the kitchen, while the soft creaminess of the cream and the spiciness of the jalapeño create a unique flavor. This sauce is an ideal choice for a quick dinner or a special occasion. The secret to the perfect mushroom sauce lies in the freshness of the ingredients and the proper balance of flavors. If you want a less spicy version, remove the jalapeño seeds, or use a milder pepper. The sauce can be kept in the refrigerator for days, so you can use it as a delicious addition anytime.
Ingredients for this recipe
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Preparation Steps
1
Clean and slice the mushrooms. Wash the jalapeños, remove the stems and seeds (if you prefer a milder sauce), then finely chop them. Peel and finely chop the garlic and onion.
2
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
3
Add the garlic and chopped jalapeños and cook for another 1-2 minutes, until fragrant.
4
Add the sliced mushrooms and cook for 5-7 minutes, until they release their liquid and soften.
5
Pour in the heavy cream, stir to combine, and let the sauce simmer over low heat for 5-7 minutes, until it thickens.
6
Season with salt and pepper, then remove from the heat. Stir in the finely chopped fresh parsley.
7
Serve immediately with grilled meats, pasta, or roasted vegetables. It can be stored in the refrigerator for up to 2 days.
