Iguana's Mushroom Sauce

Francine Lizotte


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


☆☆☆☆☆ 0 votes

4 servings
10 Min
20 Min
Stove Top


  • 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 small
    pinches ground himalayan sea salt
  • 2 large
    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 >>>> youtube.com/watch?v=Ats6v0jUSis

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