Real Recipes From Real Home Cooks ®

iguana's mushroom sauce

Recipe by
Francine Lizotte
Surrey South, BC

This mouthwatering mushroom sauce is delectably delicious spooned over chicken or pork. This will definitely being a favorite!

yield 4 servings
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For iguana's mushroom sauce

  • 1 lb
    mixed mushrooms ((such as portobello, king oyster, enoki, shitake, white button, cremini), thinly sliced
  • 2 Tbsp
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1-2 sm
    pinches ground himalayan sea salt
  • 2 lg
    cloves garlic, pressed
  • 1/4 c
    dry white wine or marsala wine
  • 1/2 c
    low-sodium chicken broth
  • 1 Tbsp
    busha browne's spicy pepper sherry® or cooking sherry
  • 2 c
    35% heavy cream
  • 2 tsp
    cornstarch mixed with 1/3 cup cold water
  • 1/2 tsp
    dried rosemary
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried thyme
  • 1/4 tsp
    black truffle oil
  • 1/8 tsp
    cayenne pepper, or more to taste
  • 1 Tbsp
    fresh parsley, chopped

How To Make iguana's mushroom sauce

  • 1
    In a large skillet over medium heat, melt butter then add mushrooms; sprinkle black pepper and sea salt. Sauté mushrooms until soft. Add garlic and sauté for 2 minutes.
  • 2
    Add wine and cook until it reduces by half. Add broth, sherry and cream; stir well. Bring to a simmer. Stir in cornstarch until sauce starts to thicken, about 1 minute.
  • 3
    Add the remaining ingredients except parsley. Reduce heat to medium-low and cook for 10 minutes. Taste and adjust seasoning if needed. Just before serving, stir in parsley. Spoon sauce over grilled chicken breasts or pork and serve with mashed and veggies.
  • 4
    To view this recipe on YouTube, click on this link >>>>