Fresh Vegetables In Creamy Including Garlic White Mushroom Sauce Recipe

Prepare vegetables

Wash and trim broccoli, carrots, snap peas, zucchini, and red pepper. Cut broccoli into bite-size florets, slice zucchini into 1/4-inch rounds, and thinly slice the red pepper.

Bring a large pot of salted water to a boil. Add carrots first and blanch for 2 minutes. Add broccoli and blanch together for 1–1.5 minutes. Add snap peas and zucchini for the final 30–45 seconds so all vegetables are crisp-tender.

Drain vegetables into a colander and immediately plunge into a bowl of ice water to stop cooking. Once cool (about 2 minutes), drain well and toss with 1 tsp olive oil and a pinch of salt to prevent sticking. Set aside while you make the sauce.

Cook mushrooms

Heat 1 tbsp olive oil and 2 tbs butter in a large skillet over medium-high heat until butter foams. Add sliced mushrooms in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes until browned on the bottom. Stir and cook another 2 minutes until mushrooms release moisture and most of it evaporates. Season lightly with 1/4 tsp salt and 1/4 tsp pepper.

Sauté aromatics

Reduce heat to medium. Push mushrooms to the side, add remaining 1 tbs butter and the chopped shallot. Sauté 1–2 minutes until softened, then add minced garlic and cook 30–45 seconds until fragrant but not browned.

Make roux & deglaze

Sprinkle 1 tsp flour over the mushrooms and aromatics and stir 30 seconds to cook the flour. Pour in 3 tbs stock to deglaze, scraping up any browned bits from the pan. Stir until slightly thickened.

Finish sauce

Stir in 1 cup milk, 3 tbs heavy cream, 1 tbs grated Parmesan, 1 tsp Dijon, and the remaining 3/4 tsp salt and 3/4 tsp pepper. Bring to a gentle simmer over medium-low heat, stirring occasionally, and let thicken for 4–6 minutes until sauce coats the back of a spoon. If sauce becomes too thick, thin with an extra 1–2 tbs milk or stock.

Taste and adjust seasoning. Stir in 1 tsp lemon juice and remaining 1 tbs Parmesan. Off heat, fold in chopped parsley. If you like a little heat, add 1/4 tsp red pepper flakes now.

Gently rewarm the blanched vegetables in a large skillet over low heat for 1–2 minutes if needed, or briefly microwave 30–45 seconds until just warm.

Pour the creamy mushroom-garlic sauce over the warm vegetables in the skillet or a serving bowl. Toss gently to coat all pieces evenly, taking care not to break delicate vegetables. Taste and adjust with a little more salt, pepper, or lemon if desired.

Transfer to a serving platter. Sprinkle with additional grated Parmesan (optional) and the remaining chopped parsley. Serve immediately as a side dish or a light main with crusty bread or rice.