A creamy mushroom sauce without cream is easier to make than you'd think! It tastes great, with plenty of umami flavor, and produces consistent results each and every time. It's the easy answer to giving you more options to make great tasting meals.
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add garlic and onions, cooking until softened and stirring frequently. Remove the onions and garlic from the pan and set aside.
Turn up the heat to medium high, add 1 tablespoon olive oil. Then add the mushrooms and cook until lightly browned and softened. At this point, most of the water from the mushrooms should have cooked off.
Add the onions and garlic back to the pan with the white wine, cooking over medium high heat until the liquid is reduced by half.
Reduce the heat to medium. Add the broth, milk and miso to pan and cook until bubbly. Remove a quarter cup of liquid and mix in the cornstarch, whisking until smooth.
Add to pan, stirring to combine. Bring to a low boil and cook for two minutes. Sauce will thicken as it cooks. Add one tablespoon fresh thyme and black pepper as desired. Taste and add salt as to taste.
Notes
Tips for BEST results:Mix in the cornstarch to the liquid before adding to the pan. Adding the cornstarch directly to the pan likely results in a lumpy sauce.For more mushroom flavor and meatier mushrooms use cremini mushrooms or portobello mushrooms. To reheat the sauce, heat over medium heat and add some additional water to thin it out if needed.