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Home Sauces

A Mushroom Sauce for Everything!

By:Nagi
Published:3 Sep '18Updated:6 Nov '20
485 Comments
Recipe v Video v Dozer v

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. Here’s a complete recipe with chicken breast;

  • 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 149 votes
Servings4
Tap or hover to scale
Print
  • 1012
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
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

🍄MUSHROOM LOVE 🍄

  • Mushroom Pasta – and a creamy Creamy Mushroom Pasta

  • Mushroom Rice and BAKED Mushroom Rice
  • The most incredible Mushroom Risotto

  • Beef Stroganoff and Chicken Stroganoff
  • Salisbury Steak or Chicken with Mushroom Gravy

  • Garlic Butter Roasted Mushrooms
  • Pizza Stuffed Mushrooms

  • Browse all Mushroom Recipes

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Very, very effective strategy.

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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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485 Comments

  1. GERHARD KRATKY says

    March 10, 2023 at 7:15 am

    I love your recipes. They always work well. It does not matter what cuisine it is. Some Asian recipes are my favourites.

    Reply
  2. kazy says

    February 13, 2023 at 2:59 am

    5 stars
    I forgot to rate it. FIVE STARS!!!

    Reply
  3. kazy says

    February 13, 2023 at 2:58 am

    This came out wonderful. I had it over papperdelle noodles and bone-in, skin on chicken thighs. I doubled the recipe and have enough for about a week. I’ll be putting it over my scrambled eggs for lunch today. I didn’t use white wine, I used dry Marsala wine instead and it did not sizzle when it hit the mushrooms, garlic and salt. It also took longer than a minute to reduce the wine. It was kind of hard to tell since the mushrooms produce so much liquid. Was it the mushroom liquid or the wine that was still in the pan? Because I doubled it, I used 1 cup of heavy cream and 1 cup of half and half and sprinkled with a bit of flour. All in all it hit the spot. Thanks so much for sharing.

    Reply
  4. Hugh SCOTT says

    December 14, 2022 at 5:41 am

    5 stars
    Thank you

    Reply
  5. Laura K. says

    November 8, 2022 at 12:03 pm

    5 stars
    This sauce is so very delicious! I poured it over roast chicken and mashed potatoes. It was just as good the second night. Thanks for sharing:)

    Reply
  6. kazy says

    October 27, 2022 at 5:28 am

    I have a question about your increments for the cheese. You have 1/2 cup Parmesan, finely grated (30g / 1 oz). 1 cup of grated Parmesan cheese is 113.4 grams, so 1/2 cup would be 56.7 grams, not 30g/1 oz. Confused

    Reply
  7. Mike says

    August 1, 2022 at 10:01 am

    I made this mushroom sauce today. I doubled it and thickened it some. I actually served it as a side to creamcheese stuffed chicken and mashed potatoes. It was a big hit. Every bite of food got dipped in the sauce. Very good recipe.

    Reply
  8. Gemma says

    July 18, 2022 at 4:57 am

    Heyyy we LOVE this recipe 😋 just wondered if its freezable? Making those work and school nights quicker?

    Reply
  9. Deanne says

    July 13, 2022 at 6:19 pm

    Love this sauce with steak! I use the leftovers with pasta he next day and throw in some bacon or chicken if it’s around. Nagi, I love how you provide so many ideas of how to use food in different ways, hoe to store it, substitutions, different cooking methods and ideas for sides. I am telling everyone about your site. I love it! Oh and I forgot to mention that the food is amazing….!

    Reply
  10. Ursula says

    June 26, 2022 at 11:27 am

    5 stars
    My favourite mushroom sauce, have been cooking it for the last few years.

    Reply
  11. Beck says

    June 25, 2022 at 7:56 pm

    YUM!! This was delicious! I sautéed some chicken and added it to the sauce at the end and served it over pasta! Soooo good!!! 🙂

    Reply
  12. Sean says

    May 9, 2022 at 9:36 pm

    5 stars
    Beautiful sauce, thank you. We had it with steak. At step 3 I should’ve reduced the wine and mushroom juices a bit more.

    Reply
    • Nagi says

      May 10, 2022 at 3:33 pm

      Thanks for that feedback Sean – I am glad that you enjoyed it! N x

      Reply
  13. Lauren Booth says

    May 9, 2022 at 8:12 pm

    For those with minor dairy intolerance, I have cooked this multiple times using the butter but substituting the cream with coconut cream and leaving out the parmesan. It’s still AMAZING!
    Love this recipe and still serve it to dairy fans and get compliments!

    Reply
    • Nagi says

      May 10, 2022 at 4:15 pm

      Thanks for that feedback Lauren! N x

      Reply
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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! Read More

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