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….
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!!!🙄
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:
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!
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…..
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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;
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Baked potatoes – scrub ’em, bake ’em, slit ’em then stuff ’em;
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Roasts – use as a sauce for roast chicken, turkey, beef or pork. Spectacular!
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Schnitzel with Mushroom Sauce (oh my…..)
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Smothered omelettes;
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Add pasta and toss, toss, toss! (250g/8oz long strong pasta or 300g/10oz short pasta like ziti, penne, orecchiette, serves 3 – 4)
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Meatballs! Use it for these baked Italian meatballs, chicken meatballs, or these Swedish Meatballs. (Makes enough sauce for one batch of meatballs);
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Steamed vegetables – imagine steamed beans or asparagus with this Mushroom Sauce over it…
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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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Mushroom Sauce
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:
Nutrition Information:
🍄MUSHROOM LOVE 🍄
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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.
Made this to go on steaks for fathers day dinner. It was so so good! I would eat a whole bowl of it 🤤🤤
Loved, loved it! I put it over baked potato. Will be using in future in casserole dishes.
Thanks!
Hi Nagi (or staff?). Just want you to know I had some mushrooms I needed to use up but didn’t have any steak (my usual go to). So I found the mushroom sauce recipe in the book and had it with a baked potato. IT WAS THE BEST THING I’VE EVER ATE!!
In fact, I’m making it again tonight!
This was DELICIOUS! Only changes i made was i did a 1/2 tbsp corn slurry as i wanted it a bit thicker, and i added the resting juices to the sauce from the steak i had with it and some fresh parsley . So good. Thanks Nagi.
*that was meant to say a cornflour slurry!
How would red wine instead of white go in this mushroom sauce?
This is a great simple and quick all-purpose sauce that beats any store bought stuff. As Nagi says, it doesn’t freeze well (lesson learned) but it will keep in the fridge for a few days in a sealed container (I spray a fine mist of water over the surface to stop a skin forming) and reheats easily.
Top stuff from a top cook.
Once again you knocked it out of the park Nagi. This was heaven and I wanted to snorkel in it.
Snokel in it!!!!!!!! that just made me laugh so much!!!!! hahaha! Ill think of that when i make it for the first time tonight!!!
Absolutely stunning sauce! I left out the parmesan, but added Worcestershire sauce and Dijon mustard, let it simmer down to thicken and poured over eye fillet 20/10
Is it possible to freeze this sauce please?
Could I use nonfat Greek yogurt, rather than cream?
I had to use some substitutions to make this sauce and it was still AMAZING! I had extra mushrooms in the fridge so I searched for a mushroom sauce on the internet and serendipity led me to you, Nagi. I didn’t have wine so I used chicken broth according to your recipe note except I used ~10 oz from the can and simmered
to almost evaporated. And I didn’t have Parmesan so I used ~4 oz cream cheese and ~1 oz cheddar. The sauce was so good, I wanted to pour it into a bowl and eat it like a soup. I can’t wait to make it exactly by the recipe! Time to go grocery shopping. =)
Delicious and will definitely make it again and so simple to make, thank you
As an aspiring home chef for all things Italian, French, Asian and African, this recipe is nothing short of astonishing. Bourdain would be proud. You could put this sauce on just about anything and it would elevate it., as long as you enjoy the unctuous and Unami awesomeness of mushrooms. Well done – I will use this recipe to disguise any failures of cooking in the future as well.
I love your recipes. They always work well. It does not matter what cuisine it is. Some Asian recipes are my favourites.
I forgot to rate it. FIVE STARS!!!
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.
I’ve made this recipe loads of time and it’s just delicious everytime. I’d love to make it for a gluten free friend. I’m assuming it would just be the veg stock I’d need to check?
A delicious mushroom sauce, thank you so much for you consistently excellent recipes!
Delicious! Did it with fresh pasta & a salad for Christmas Eve lunch- divine. Added some ciabatta cheese bread…everyone raved!
Thanks for this recipe…it’s a go-to!!
I could serve this on cardboard and it would be a delicious meal! LOL ; ) You continue to make me look like a pro in the kitchen. Thanks!!