Date Published: March 21st, 2021 | Last Updated: March 21st, 2021
Author: Abby |Category: sauces
Serves: 2-3 cups | Prep time: 5 mins | Cook time: 40 mins

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If you’ve ever been to the Italian restaurant called Universal on the popular Lygon Street in Melbourne, you’ll know that they’re best known for their giant oversized chicken parma for $14 where most uni students gather for a good cheap meal and drinks. Although the parma is pretty good, my favourite dish there is their mushroom schnitzel. The schnitzel is like any other, but the star of the show is the amazing creamy mushroom sauce. It’s hands down the best mushroom sauce I’ve ever had. I’ve tried to recreate it many times over the years and never got it quite right until finally I stumbled across the recipe from RecipeTinEats – after a few minor tweaks here and there I think I’ve cracked the code to Universal’s famous mushroom cream sauce!

The great thing about this sauce is that it’s super versatile. You can put it over just about anything – think: schnitzel, french fries, grilled chicken, baked potatoes, pasta…etc. The possibilities are endless! This sauce is super easy to make, the hardest part is the waiting game for the sauce to simmer down until you can dive right in. Depending on what you intend on using this sauce for, you can make it as runny or as thick as you like just by changing the amount of time you simmer it.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

• 2 Tbsps (28g) butter (salted or unsalted)
• Drizzle of olive oil
• 400g mushrooms, sliced (white or brown are fine)
• 3 garlic cloves, minced
• 1/3 cup (80ml) white wine
• 1/2 cup (125ml) chicken broth
• 1 cup (250ml) thickened/heavy cream
• pinch of paprika (optional but adds a little smokiness)
• 2 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 cup Parmesan cheese, grated
• salt and pepper to taste

Directions:

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In a skillet on MED-HIGH heat, melt the butter with a drizzle of olive oil. Add in the mushrooms and sautée until golden brown (~5 mins). Stir in the garlic and cook for another minute.

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Add in the white wine, chicken broth, cream, and paprika. Stir together and let the sauce come to a light simmer then turn the heat down to low/medium to continue simmering until the sauce starts to thicken. Add in the parmesan cheese and mix. Continue to simmer until desired consistency.

Stir in thyme, and salt and pepper to taste. Done!

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Served over a baked chicken katsu:

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Summarized Recipe: