If you’re like me, the idea of melting a stick of butter for the base of a sauce is a little scary. And to be honest, this recipe may still be a bit frightening in that regard. This Brown Butter Mushroom Sauce strays ever so slightly from the traditional technique because I use a bit of olive oil in place of some of the butter.
Delicious with Gnocchi and other pastas, this sauce is quick, easy, elegant and and has topped the most requested list at my house for years. For added instruction and entertainment, watch the How to Make Gnocchi video.
Ingredients for Brown Butter Mushroom Sauce Recipe:
1/4 cup butter
2 tablespoons olive oil
1 clove garlic, minced
8 ounces fresh mushrooms, cut in half (button, crimini, oyster or similar)
salt and black pepper
pinch crushed red pepper flakes
1 teaspoon chopped thyme or sage leaves, or 1/2 teaspoon dried Italian herb blend
1/4 cup potato or pasta water (optional)
NOTES: Serves 2 when served with Gnocchi or pasta. Makes about 1 1/2 cups mushrooms and sauce. For added instruction and entertainment, watch the How to Make Gnocchi video.
1) Over medium heat, melt 1 TBSP butter and 1 TBSP olive oil in a skillet.
2) Saute mushrooms and season with salt, black pepper, garlic and crushed red pepper.
3) When mushrooms soften and begin to produce liquid, remove from heat and set aside, reserving liquid.
4) In the same skillet, melt remaining butter and olive oil.
5) Season with herbs and slowly allow the butter to foam and become slightly “nutty” smelling.
6) Return mushrooms and liquid to pan and coat with butter. For a looser sauce, whisk in 1/4 cup potato or pasta water. For extra richness, add an additional TBSP butter to finish.
7) Taste for seasoning and make any adjustments.
8) Serve immediately with Idaho Potato Gnocchi and garnish with freshly grated Pecorino Romano or similar cheese.