Pink Oyster Mushroom Cream Sauce

A rich, velvety sauce that turns simple ingredients into something unforgettable.

Ingredients

• 3–4 cups pink oyster mushrooms, thinly shredded

• 2 tablespoons butter

• 2–3 cloves garlic, minced

• ¼ cup finely diced onion or shallot

• Salt & freshly cracked black pepper, to taste

• 1–1½ cups chicken broth (as needed for reductions)

• 1–2 tablespoons cream sherry (or dry white wine)

• ¼–1 cup heavy cream (depending on desired richness)

• Pinch to ¼ teaspoon cayenne pepper

• Optional: up to ½ teaspoon sugar

Method

1. Build the Flavor Base

In a skillet over medium heat, melt the butter.
Add garlic and onion (or shallot) and sauté until soft and fragrant.

Add the shredded pink oyster mushrooms. Season lightly with salt and black pepper.
Cook until softened and beginning to release moisture.

2. Tenderize & Deepen Flavor

Pour in enough chicken broth to just cover the mushrooms.
Simmer gently and reduce until most of the liquid evaporates.

For ultra-tender mushrooms, repeat this process once or twice.
Each reduction intensifies flavor and softens texture.

3. Deglaze

Add cream sherry (or wine) and allow it to simmer until reduced and the alcohol has cooked off.

4. Finish the Sauce

Lower heat and stir in heavy cream.
Start with ¼ cup for a lighter sauce, or add more for a luxurious, ravioli-worthy finish.

Add cayenne gradually.
(Optional) Stir in a small pinch of sugar to round out the flavor.

Simmer gently until thickened.
Taste and adjust seasoning slowly until perfectly balanced.

Serving Ideas

• Spoon over grilled or roasted meats

• Pour over mashed potatoes

• Toss with fresh pasta

• Fold into large ravioli dishes

• Use as a rich finishing sauce for vegetables