Earthy mushrooms are covered in a herby melted goat cheese sauce in this delicious and super simple dish. Spoon it over chicken, use it as a mushroom side dish, or you can even pour it over pasta for a deliciously savory dinner! It’s ready in about 20 minutes and re-heats super easily if you want to bring it to a gathering!
Is This Creamy Mushroom Sauce Healthy?
Mushrooms themselves are extremely healthy!
Shiitake mushrooms also contain compounds that are being studied for their potential ability to help fight cancer, boost immunity, and support heart health.
If you decide that you do not want to use butter, you can substitute it out for 2 tbsp of olive oil.
The Health Benefits of Goat Cheese
Goat milk products contain mostly A2 casein protein, which has been shown to be less allergenic and less inflammatory than the A1 variety found in traditional cow dairy products. That is why goat’s milk is actually a great option for babies and toddlers who suffer from a milk allergy!
So instead of a sauce made with cows milk, opt for a goat cheese pasta sauce next time you make mac n’ cheese and feel the difference!
When To Serve Creamy Mushrooms In Goat Cheese Sauce
This recipe is actually a fantastic recipe to bring to the holidays and get-togethers as a side dish! It comes together quickly and it re-heats really nicely on the stovetop. And the re-heating process only takes about 5 minutes, so you don’t have to worry about taking up the host’s cooking space for too long!
Also, goat cheese mushroom pasta is a heavenly dinner, and I highly suggest it!
How To Store And Re-Heat
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Creamy Mushrooms In Goat Cheese Sauce
- 3 tbsp unsalted butter
- 1/2 tbsp olive oil
- 1 1/4 pounds shiitake mushrooms, cleaned and woody stems removed (any type of mushroom will work)
- 1/2 tsp table salt
- 1/4 cup dry white wine
- 1/2 tbsp all purpose flour
- 3/4 cup vegetable broth
- 4 small garlic cloves
- 3 ounces goat cheese plain or herb
- 1/2 tbsp chopped fresh thyme leaves
- Place a large stainless steel skillet or dutch oven over medium-high heat. Allow it to get hot before tossing in the butter and olive oil. Once melted, add the cleaned mushrooms to the skillet. Give them a quick stir and try to get them as flat as possible in the skillet.
- Cook for 4 minutes, stir, cook for another 4 minutes, stir, then cook for 3 minutes before adding 1/2 a tsp of table salt and stiring agian. This allows the mushrooms to brown.
- Add white wine to the pan, stir for about 20 seconds before adding the flour. Stir to coat.
- Pour in the broth, and then add the minced garlic. Stir well and allow to simmer for 30 seconds before turning the heat to medium-low.
- Crumble in the goat cheese. Stir until the goat cheese is fully melted. Turn off the heat and sprinkle in the fresh thyme. Serve immediately or see notes for storage and re-heating instructions.