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A Mushroom Sauce for Everything!

By:Nagi
364 Comments
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You’ll want to put this creamy Mushroom Sauce on everything! From steak to chicken, porks chops to roasts, smothered omelettes and baked potatoes, you’re only limited by your imagination. It’s a luxurious yet simple sauce you’ll make again and again and again….

Close up of spoon scooping up Creamy Mushroom Sauce

A Mushroom Sauce for everything!

An omelette smothered in a creamy mushroom sauce. A mushroom sauce for steak. A baked sweet potato stuffed to the brim with mushrooms in a creamy sauce.

I had all 3 of these on The List and no idea how I was going to share them all without a complete and utter creamy mushroom overload.

Solution: Just share the sauce and a bunch of ways to use it!

Jeez. Only took me 5 months to figure that out!!!🙄

Close up of Mushroom Sauce on Steak

Simple yet luxurious.

It’s simple to make but doesn’t call for any gourmet ingredients. You absolutely could just sauté up some mushrooms in a load of butter and stir through a gallon of cream.

But if you want one that stacks up to the great sauces of the world served at fine dining establishments, add wine and parmesan. These are the two ingredients that add an extra something-something to this sauce. Depth of flavour and savouriness (that’s umami, if you want to get technical 🙂 ).

Don’t worry if you can’t consume alcohol, just use more chicken or veg broth and be sure not to skip the parmesan!

What you need for creamy mushroom sauce

Here’s what you need to make this:

Ingredients to make a great Creamy Mushroom Sauce

How to make creamy mushroom sauce

And here’s how to make it: sauté mushrooms until golden, deglaze the pan using wine (extra flavour trick!), then add the cream and parmesan and simmer until thickened. Easy!

Preparation steps for Creamy Mushroom Sauce

Close up of Creamy Mushroom Sauce garnished with thyme

Overhead of Creamy Mushroom Sauce in a black skillet, fresh off the stove

Oh the possibilities!

Sauces like this are terrific because they are so incredibly versatile. So here are a few ideas for how to use this Mushroom Sauce…. just a few…..

  • Mushroom Sauce for steak or other seared proteins – beef, pork chops, chicken, turkey. Just sprinkle with salt and pepper and cook to your taste, then smother in this sauce;
  • Baked potatoes – scrub ’em, bake ’em, slit ’em then stuff ’em;
  • Roasts – use as a sauce for roast chicken, turkey, beef or pork. Spectacular!
  • Schnitzel with Mushroom Sauce (oh my…..)
  • Smothered omelettes;
  • Add pasta and toss, toss, toss! (250g/8oz long strong pasta or 300g/10oz short pasta like ziti, penne, orecchiette, serves 3 – 4)
  • Meatballs! Use it for these baked Italian meatballs, chicken meatballs, or these Swedish Meatballs. (Makes enough sauce for one batch of meatballs);
  • Steamed vegetables – imagine steamed beans or asparagus with this Mushroom Sauce over it…
  • Outta-This-World-Mashed-Potatoes: It’s like mash and gravy.… but a million times better!

To be honest though, you could hand me a hunk of crusty bread and I’d be one happy girl. Imagine dunking hot crusty bread in this!!!! – Nagi x

PS Also added a lightened up version in the recipe notes. Just in case it’s more to your taste. ❤️

WATCH HOW TO MAKE IT

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Close up of spoon scooping up Creamy Mushroom Sauce

Mushroom Sauce

Author: Nagi
Prep: 8 mins
Cook: 12 mins
Total: 20 mins
Sauce
Western
4.97 from 106 votes
Servings4
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Recipe video above. From steaks to chicken, chops to pasta, this creamy Mushroom Sauce is one you'll make over and over again. See in post for more uses!
Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth. See note for how to lighten this up.
Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 300g / 10 oz mushrooms , sliced (Note 1)
  • Pinch of salt and pepper
  • 2 garlic cloves , minced
  • 1/4 cup (65 ml) white wine or rose , dry (Note 2 subs)
  • 1/2 cup (125 ml) chicken or vegetable broth
  • 1 cup (250 ml) heavy / thickened cream (Note 3)
  • 1/2 cup parmesan ,finely grated (30g / 1 oz) (Note 4)
  • 2 tsp fresh thyme leaves (or 1/4 - 1/2 tsp dried)

Instructions

  • Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
  • Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
  • Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
  • Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
  • Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
  • Stir through thyme, adjust salt and pepper to taste. Remove from stove. 
  • Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!

Recipe Notes:

1. Mushrooms - any mushrooms are fine here. I used standard white button mushrooms in the photos, and brown button mushrooms in the video (Swiss Brown / Cremini). Can use MORE mushrooms if planning to stuff into something like baked potatoes.
2. Wine - any dry white is fine here, avoid woody / oaky ones (eg Chardonnay) and sweet ones. I like Sauvignon Blanc and related varieties, Pinot Gris, and rose wines are terrific too (which is what I used in the video).
Wine sub: Use extra 1/4 cup broth and do not skip the parmesan! Essential for flavour 🙂
3. Cream - If you can't find thickened or heavy cream, just use a high fat % cream (30%+, check carton). See below for how to use light cream.
4. Parmesan - important to grate your own using a fine grater to ensure it melts into the sauce. Do not use store bought shredded or sandy parmesan, it doesn't melt into the sauce properly - the parmesan helps thicken the sauce as well as adding terrific flavour, doesn't taste cheesy just adds savouriness.
5. Uses - Use as sauce for proteins, pasta, baked potatoes, steamed vegetables. See in post for full list of ideas, including links to recipes where relevant.
6. LIGHTEN IT UP by using low fat thickened cream (eg Bulla, sold in Australia). If using normal low fat cream (ie not thickened cream), adjust recipe as follows: Mix 1 tsp of cornflour/cornstarch with a splash of low fat cream. Once dissolved, mix in remaining cream. The cornstarch will act as a thickener to compensate for using light cream. Nutrition will reduce by 100 calories per serving.
7. Serving size: Makes enough to spoon over 4 - 5 steaks or other pieces of protein. Or 250g / 1/2lb uncooked long strand pasta, or about 300g/10oz of uncooked short pasta (ziti, penne, orchiette). Will stuff 2 - 3 large sweet potatoes generously.
8. Nutrition per serving, assuming 4 servings. 

Nutrition Information:

Calories: 337cal (17%)Carbohydrates: 5g (2%)Protein: 6g (12%)Fat: 31g (48%)Saturated Fat: 18g (113%)Cholesterol: 101mg (34%)Sodium: 157mg (7%)Potassium: 319mg (9%)Sugar: 1g (1%)Vitamin A: 1130IU (23%)Vitamin C: 3.1mg (4%)Calcium: 130mg (13%)Iron: 0.6mg (3%)
Keywords: Mushroom Sauce
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🍄MUSHROOM LOVE 🍄

LIFE OF DOZER

If you eat in my house, this is what will be in front of you. Still as a statue (except for the odd flicker of a pink tongue). Unblinking. Silently willing you to break.

Very, very effective strategy.

Dozer the golden retriever eyeing off vegetable toast

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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364 Comments

  1. Andrew-Stuart says

    Absolutely love this sauce. So easy to prepare. I actually used it on kangaroo fillet steaks, because I didn’t have time to marinate them. Turned out fantastic. Will be using this sauce for beef steaks and chicken breasts in the future. Thank you so much…

    Reply

  2. Roula Yazbeck says

    Hi Nagi,

    Not sure why, as it never happened to me when I made the mushroom sauce pasta (which I’ve made numerous times), but this time the parmesan didn’t dissolve. Instead it was two huge clumps.
    Once removed, the sauce was still yummy, but I’m so confused as to why that happened :(((

    Reply

  3. Ellen Karpinski says

    5 stars
    I was looking for a mushroom sauce for pasta. We have a favourite Ital. restaurant on our Island and usually take home their fabulous mushroom sauce about once a week. They were closed but our farmers’ market had beautiful oyster mushrooms so I bought some and decided to try again to find a likely recipe. Previously, I put pasta sauce in my request and didn’t like any of the choices. I tried one. It was not up to our taste standard. This time I only asked for mushroom sauce and yours was the first to come up. I had to half the reipe because my mushrooms were only 140 grams. I used Merlot as it was all we had. It was so delicious. Next time I’ll get at least two baskets of mushrooms and heavy cream. Thank you so much. Now I’ll always try your site first.

    Reply

  4. Christine says

    5 stars
    I am your newest huge fan! I have tried your Asian, western, bread and sauces recipe. And I love them all. I’m Malaysian living in Australia, and can vouch your Asian recipes are authentic and so simply to make. My kids love my cooking now. Thank you Nagi. And never stop cooking please 🙂

    Reply

  5. Urefine says

    5 stars
    I just had the most tasty food this morning!
    I made this sauce and had it with baked potatoes, and oh my tummy!!!!! It was delish.

    Thanks for this recipe, will make it again for Steak and Pasta. Excellento!

    Reply

  7. Mary says

    Ooh, this is nice, it’s very nice and very moreish and very quick to make. I haven’t tried freezing it but it does keep for a few days in the fridge so a good one for getting ahead of yourself.

    Reply

  8. Claire says

    5 stars
    Made this tonight to go with some schnitzel and it was to die for! Didn’t have any dry white wine to hand so used extra broth and a splash of lemon juice for acidity and it was sooo delicious. Another knockout recipe from Nagi.

    Reply

  9. Maureen says

    Made this recipe for dinner tonight and was a huge hit!! Honestly, this recipe is a definite keeper 🙂 kids loved it!!! Thank you so much for sharing

    Reply

  10. Kees says

    5 stars
    delicious recipe … I replaced the heavy cream with low-calorie coconut milk mixed with fat-free greek yogurt ….
    tastes delicious …

    Reply

  12. Mike DJ says

    5 stars
    Totally brilliant sauce! Now an absolute ‘go to ‘ favourite. Love it love it! Never forget the Parmesan – its magic!
    Thank you.

    Reply

    • Bob J says

      This recipe us identical to another i just made except thus one uses parmesan to thicken while the other I made uses corn starch. Since mine turned out excellent I can hardly wait to try the parmesan. Thanks.

      Reply
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