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….
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 Rice | Baked Mushroom Rice | Salisbury Steak with Mushroom Gravy | Garlic Butter Roasted Mushrooms | Browse all Mushroom Recipes
WATCH HOW TO MAKE IT
- 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)
-
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!
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.
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.
Yum yum! My husband is basically an 11/10 fan of your recipes Nagi! This went down a treat over rib eye BBQ steak.
Where I shop, mushrooms come in standard 250g or 500g packs, so I used 250g and soaked 15g of dried porcini mushrooms. I used the soaking liquid in place of broth and added the porcini at the same time. This tasted really nice.
What a great tip Emma! Thanks so much for sharing that! N x
Awesome! This is one of my fav mushroom! Actually I think it can also work as a soup, right? xD
– Natalie Ellis
YES!!!
I have made this sauce twice in the last two weeks, and both times have had to fight various people off for 2nd helpings. The first time I served it with smashed potatoes and roasted pork fillet, and the night before last with eye fillet and pumpkin. Last time Mum got up, and served herself a second plate of just sauce, no veggies, no extra meat, JUST sauce.
I now need to work out how to freeze it successfully.
I love the vision of fist fights over this sauce! 😂 I’m going to freeze a bit next time I make some 🙂 N x
Hi Nagi,
I made this sauce and it is delicious! I used it to top twice baked stuffed potatoes and today I finished it poured over a simple fluffy cheese omelette. Amazing! Although I have made mushroom gravy many times for Poutine, this recipe has that particular umami and it will be my new go-to for a mushroom sauce. I will admit that I did add a small spoonful of flour (mixed with a little water) in the end because I found the sauce a little thin and wanted it slightly thicker. But so good! Thank you for the recipe.
My daughter-in-law is vegan, so how canI make this mushroom sauce without the butter and cream?
Hi Christy – I would probably use olive oil and almond or soy milk and thicken with cornstarch / cornflour per recipe notes 🙂 N x
Simple & tres delicious, as usual, Nagi! I served it over roasted chicken & green beans. It disappeared! (Our cat Comet cleaned the bowls too, so it was a hit all round!)
Can’t wait to try it with other meats & veg.
Thanks again & love to Dozer. Hope his healing is going well.
So glad you enjoyed it Fiona! Thank you for letting me know 🙂 N x
Made this again last night & served it over cabbage steaks for a delicious vegetarian entree. It’s a keeper!
I love your recipes Nagi! We have made your Greek Chicken with Lemon Rice over and over. This sauce is delicious but I had to add a tbsp of cornstarch, it was just a tad runny for our taste. We had it over grilled Pork Loin chops and the sauce was amazing. Another recipe to make over and over! Thanks so much for all the work that you do.
I’m so glad! Thank you for letting me know Helen! N x
Oh! I enjoy seeing the pics you post of Dozer…..he is definitely a charmer!!!!
And Nagi, thank you for all the recipes you post….day after day…..week after week, and month after month…….when I’m searching for something ‘different’ you know – the same package of ground beef, or poached chicken breast……I turn to your site and always find a recipe that I know will be mmmmmmm good! Thank You.
And do keep posting on Dozer………we have only two dogs and one cat left….and as we are getting older, unless we find another ‘older’ dog or cat that needs a home, these will have to be our last three. BUT, we are hopeful there will be even more dogs when we are promoted to glory…….
P.S. gave your website to our oldest son – he does most of the cooking – so suspect he will be present on your site often in the future also 🙂
“ONLY” have two cats and one dog?? I bow to you….. SO MUCH 💩. 😂
I do want this sauce on everything. or I will just eat it. Plain, with a spoon. Or my fingers. Whatever really. It looks SO GOOD! I love a creamy mushroom sauce and I can see why Dozer watches you like that. I understand his unrelenting stare. I would be doing the same thing if you were eating this sauce in front of me. LOL.
You and me both Danielle! N xx
I made this sans the wine for dinner last night and served it over pasta. It was so good that I had to provide extra toast to mop the remaining sauce. Thanks so much Nagi for this delicious recipe.
I’m so glad! Thank you for letting me know Aziza! N x
Can I use chicken stock instead? Thanks
You sure can Ranu! that’s what broth is anyway 🙂 N x
This looks so good! I make this sauce (sans wine, but now I’m going to add it) to ground turkey stroganoff served over noodles. It’s always a crowd pleaser. I can’t wait to try it with wine!
Oh my gosh YES YES YES!!
Could you freeze this delicious sauce?
Hi Ruth! I must say I haven’t tried but I will because a few people have asked 🙂 I don’t want to guess because dairy can split when frozen and sometimes goes grainy. N x
Thanks Zachariah for this info
Me too! Thanks Zachariah!
*Grinning from ear to ear* No arguments from here ! A kitchen with no mushrooms in it ain’t a kitchen for me . . . OK: may ‘fiddle’ with that amount of cream a tad . . . that said, have never used a rose: shall try !!! Oh yes . . . this is used everywhere in my home also . . . 🙂 !!! Dozer: I’ll stare back – who will break first . . . . ?
Same! Though right now shrooms are pretty expensive so they’re a bit of a treat 🙂 N x
Great recipe for shrooms I usually add some dry porcini after rehydration and I use the soaking liquid for deglazing ..a couple of friends are.OFFalchohol for a while.
Hey DOZER keep staring and drooling but keep those lips away from the shrooms they are TOXIC for dogs😈
Criminni and porcini are not toxic to dogs
Oooh you show off! 🙂 😂 N x