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!
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)
- 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. ❤️
🍄MUSHROOM LOVE 🍄
- Mushroom Pasta – and a creamy Creamy Mushroom Pasta
- Mushroom Rice and BAKED Mushroom Rice
- Beef Stroganoff and Chicken Stroganoff
- Salisbury Steak or Chicken with Mushroom Gravy
- Garlic Butter Roasted Mushrooms
- Pizza Stuffed Mushrooms
- Browse all Mushroom Recipes
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:
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 and my family could not get enough of it. thank you
Wahoo, that’s great Pamela!
Loved this easy recipe! Added a handful of reconstituted dried mushrooms with the fresh creminis, otherwise followed exactly, but doubled. Thank you!
Yum! Sounds divine Bebe!
Made this last night, and it was so easy. I admit, when i first poured in the cream, it did separate for me, probably because I was using half and half instead of heavy cream. But I put a little cornstarch in with the last 1/4 cup of half and half, and the sauce thickened and came back to life even after the cream separation. So even if you make a mistake, this recipe is good! My sort of lactose-intolerant partner told me he would be ok with the sauce, and I warned him. He had some trouble afterwards! I would love to see a dairy-free mushroom sauce recipe sometime. He can tolerate some parm cheese, but the cream did him in.
I’m so glad it worked out for you Alyssa! Sorry to hear about your partner – I hope it was all worth it though 😂
Lactose free cream would work just as well here as a substitute. N x
Tried making this sauce for the first time, it is delicious! It is quick and easy for a newbie like me! But I made too much, how should I store the sauce?
Nagi, I finally got around to making this sauce tonight, to serve with pork chops and noodles, with a side salad. My husband took one bite and pronounced the sauce tasty. That is a great compliment from him. He agrees with me that it is a keeper recipe. Thank you for another good one!
That’s great Susan!!!
Hi Nagi, I’ve been following you for a couple of years now and really appreciate the content and more so the outstanding recipies. This mushroom sauce is outstanding and will be used plenty of times. If I owned a steak-bar then this would be the signature sauce. As you say the stock, parmesand cheese, cream and a good dry white wine are essential if the flavour is to be above average. We put a couple more cloves of garlic and more fresh ground pepper and use a de-seeded red chilli for that little extra kick. Your recipie is absolutely delicious, so a really WELL DONE from us:))
Thank you so much!!!
Do you have a cookbook out? I think that I’d like to buy it if you do.
I loved a chicken strip recipe of yours and this recipe looks like a winner also.
It’s on the cards Rose!
Oh my goodness this is so good, easy and quick! Used fresh thyme (2 sprigs) and all the flavors popped. Tonight I’m making the sauce for steak so I’m going to use red wine (cab) and beef broth. I’m sure it’ll be as great as this sauce! Now, Nagi, how can you resist not giving that beautiful-faced Dozer a nibble? Or, at least a kiss?! Thanks!
I’m so glad you loved it Ryan!
I didn’t use wine or garlic and used instant soup instead of broth. And I must say this recipe was still divine! Thank you so very much!!
I’m so glad it still worked for you Serena!
This looks amazing. Can this sauce be frozen?
The mushroom sauce is outstanding!
Wahoo! Thanks so much Marcie ❤️
Looks amazing. I’ll be doing that tonight. I never thought of adding Parmesan to this, but will give it a go.
You’ll love it!!- N x
Hi Nagi, love this recipe for creamy mushroom sauce. Could I add sherry, or marsala?
John
Yes definitely John! I have one with Marsala here: https://www.recipetineats.com/pork-tenderloin-with-creamy-marsala-sauce/
I like your recipes hope to view more it helps me a lot
Thanks so much for this recipe. I just cooked it with steak for my in-laws and it was a winner!
Perfect Rachael!
Hello! I just made this for my dinner tonight to add to my leftover Pork tenderloin and it was terrific!! Thank you so much for sharing it with us!!
Delicious recipe thank you, a keeper, very yum, my whole family enjoyed it
That’s great Caron!
Great mushroom sauce, I sauted a shallot for a few minutes & subbed the wine for pasta water,
Sounds great Den!
Just amazing recipe. Made this for 15 min, even less. Served with paper-thin pancakes. Was so delicious. This is not the first recipe I make using your guide and it always comes perfectly! Many thanks for sharing your skills and experience)
That’s a great idea Oksana, I’ll have to try it!!
Oh My God, this sauce was amazing! I only had a can of mushrooms (185g), but since I used it to pour over my food and not stuff it, it was okay. Also, I could not find a block of parmesan so used a pre-grated. The recipe recommends against it. It still tasted great, but parmesan could not help thicken it. I added just a bit of flour, and the sauce came out great! Will definitely make it again and again. Thank you!
I’m so glad it turned out for you Marie, that’s great! – N x