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Home Sauces A Mushroom Sauce for Everything!

A Mushroom Sauce for Everything!

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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!

Ingredients to make a great Creamy Mushroom Sauce

Preparation steps for Creamy Mushroom Sauce

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 Rice | Beef Stroganoff and Chicken Stroganoff | Baked Mushroom Rice | Salisbury Steak with Mushroom Gravy | Garlic Butter Roasted Mushrooms | Browse all Mushroom Recipes

Close up of Creamy Mushroom Sauce garnished with thyme

Overhead of Creamy Mushroom Sauce in a black skillet, fresh off the stove

WATCH HOW TO MAKE IT

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Mushroom Sauce

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4.97 from 33 votes
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.
Prep Time:8 minutes
Cook Time:12 minutes
Total Time:20 minutes
Servings:4
Hover over "Servings" value to reveal recipe scaler
Author:Nagi
Course:Sauce
Cuisine:Western
Keyword:Mushroom Sauce
Close up of spoon scooping up Creamy 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:

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 medium 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 large sweet potatoes generously.
8. Nutrition per serving, assuming 4 servings. 
Nutrition Facts
Mushroom Sauce
Amount Per Serving
Calories 337 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 18g 90%
Cholesterol 101mg 34%
Sodium 157mg 7%
Potassium 319mg 9%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 6g 12%
Vitamin A 22.6%
Vitamin C 3.7%
Calcium 13%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 337kcalCarbohydrates: 5g (2%)Protein: 6g (12%)Fat: 31g (48%)Saturated Fat: 18g (90%)Cholesterol: 101mg (34%)Sodium: 157mg (7%)Potassium: 319mg (9%)Sugar: 1gVitamin A: 22.6%Vitamin C: 3.7%Calcium: 13%Iron: 3.2%
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats or leave me a comment & rating below.

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.

Dozer the golden retriever eyeing off vegetable toast

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118 Comments

  2. Hi Nagi, thankyou for sharing this beautiful sauce recipe.. from all the mushroom sauce recipe video that i watched, yours is the best..
    That’s why, I want to make this sauce but i don’t have white wine, and in grocery store near my house, they only sell white wine with 5% alchohol.. but as i remember white wine that suitable for cooking should’ve contains around 12% alchohol.. is it okay to use 5% alchohol white wine or should i just subtitutes it with chicken stock?

    Reply

  7. I made a half batch for my hubby to have on his T-bone steak. Absolutely delicious! I’m a vegetarian and I could definetely have this on pasta and would be amazing. Thank you!

    Reply

  8. Magnificent, I put it on a steak and it was truly delicious. My wife then used what was left and added it to some brown rice. She said it was mmmmmmmm amazing

    Reply

  11. Husband informs me (under duress) that my old mushroom sauce had something lacking but this one has got IT! “Bold and daring flavour ” was the exact phrase 😂 Thanks again Nagi

    Reply

  12. My sister in law is from Germany and she made the most wonderful mushroom sauce when I was over for dinner once. There is a little bit of a different culture there with sharing recipes (I’m sure she would share if I asked, but y’know). So, I went searching. I have loved everything I’ve made from this website so when I saw this, I knew it was the one! And IT IS! It should have a danger warning because it could be eaten like soup… Or drank. But we won’t talk about that. Haha! Only sub I made was using 1/4 cup sherry cooking wine and an extra 1/4 of chicken bone broth I made in place of the white wine since I didn’t have an appropriate one. So once again, thank you!

    Reply

    • That sounds fantastic Emily, I can’t believe it stacks up to your Sister in Law’s sauce – next dinner party it will be a sauce off! 😂

      Reply

  14. Hi Nagi! Have been following your recipes for some time now and am really pleased to say that they’ve generally been very delicious! Was just wondering if it was possible to use Creme Fraiche/single cream instead to lighten the flavour? Here in the U.K. I can’t really find low fat thickened cream (Bulla is an Aussie brand hehe).

    Reply

  16. Tried this recipe my family absolutely loves it. Am in India and so had to substitute some ingredients. But in all turned out to be super duper recipe. Will now use this always. Thank you so much

    Reply

  17. Hi Nagi, I was about to make some mushroom sauce for a couple of steaks we were having the other night and had finely diced an onion in preparation when I decided to look up a recipe. I searched Pinterest and saw a photo that looked like yours (I can pick your style now 😅) and found this recipe. I noted I had all the ingredients on hand and surprised that it wasn’t included, promptly tossed the onion in the fridge to use for something else. Without having to chop onion we now have a very easy to make sauce and I have to say it was much better than any other mushroom sauce I’ve ever made. Thanks again. This will now be my go-to mushroom sauce recipe. Nagi does it again! 😄

    p.s. Visiting my parents in WA for Christmas and I’m doing your glazed ham again! It was such a winner last year. 😃

    Reply
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