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Home Sauces

A Mushroom Sauce for Everything!

By:Nagi
Published:3 Sep '18Updated:6 Nov '20
509 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 minutes mins
Cook: 12 minutes mins
Total: 20 minutes mins
Sauce
Western
4.97 from 166 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 @recipe_tin.

🍄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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509 Comments

  1. Kumi says

    September 3, 2023 at 9:02 pm

    5 stars
    Made this to go on steaks for fathers day dinner. It was so so good! I would eat a whole bowl of it 🤤🤤

    Reply
  2. Jennie says

    August 11, 2023 at 2:35 am

    5 stars
    Loved, loved it! I put it over baked potato. Will be using in future in casserole dishes.
    Thanks!

    Reply
  3. Meredith R says

    August 10, 2023 at 10:55 pm

    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!

    Reply
  4. Emma says

    August 10, 2023 at 11:00 am

    5 stars
    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.

    Reply
    • Emma says

      August 10, 2023 at 11:01 am

      *that was meant to say a cornflour slurry!

      Reply
  5. Natalie says

    August 6, 2023 at 10:05 pm

    How would red wine instead of white go in this mushroom sauce?

    Reply
  6. BrianW says

    July 30, 2023 at 5:30 pm

    4 stars
    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.

    Reply
  7. Luke Skarbek says

    June 21, 2023 at 4:38 pm

    5 stars
    Once again you knocked it out of the park Nagi. This was heaven and I wanted to snorkel in it.

    Reply
    • Emma says

      August 9, 2023 at 4:14 pm

      Snokel in it!!!!!!!! that just made me laugh so much!!!!! hahaha! Ill think of that when i make it for the first time tonight!!!

      Reply
  8. Shya says

    May 9, 2023 at 5:11 am

    5 stars
    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

    Reply
  9. Briony says

    April 29, 2023 at 8:57 am

    Is it possible to freeze this sauce please?

    Reply
  10. Janice says

    April 28, 2023 at 1:31 pm

    Could I use nonfat Greek yogurt, rather than cream?

    Reply
  11. Katrina Witt says

    April 26, 2023 at 1:12 am

    5 stars
    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. =)

    Reply
  12. Jane says

    April 21, 2023 at 4:26 am

    5 stars
    Delicious and will definitely make it again and so simple to make, thank you

    Reply
  13. Jason K says

    March 20, 2023 at 5:05 pm

    5 stars
    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.

    Reply
  14. 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
  15. kazy says

    February 13, 2023 at 2:59 am

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

    Reply
  16. 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
  17. Hayley Rayner says

    January 23, 2023 at 9:02 am

    5 stars
    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?

    Reply
  18. Sam says

    January 4, 2023 at 11:23 pm

    5 stars
    A delicious mushroom sauce, thank you so much for you consistently excellent recipes!

    Reply
  19. Lynne says

    December 25, 2022 at 4:23 am

    5 stars
    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!!

    Reply
  20. Kelley says

    December 21, 2022 at 8:46 am

    5 stars
    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!!

    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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