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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The most incredible Mushroom Risotto
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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.
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.
Thank you
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:)
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
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.
Heyyy we LOVE this recipe 😋 just wondered if its freezable? Making those work and school nights quicker?
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….!
My favourite mushroom sauce, have been cooking it for the last few years.
YUM!! This was delicious! I sautéed some chicken and added it to the sauce at the end and served it over pasta! Soooo good!!! 🙂
Beautiful sauce, thank you. We had it with steak. At step 3 I should’ve reduced the wine and mushroom juices a bit more.
Thanks for that feedback Sean – I am glad that you enjoyed it! N x
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!
Thanks for that feedback Lauren! N x