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 Rice | Beef Stroganoff and Chicken Stroganoff | Baked Mushroom Rice | Salisbury Steak with Mushroom Gravy | Garlic Butter Roasted 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
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.
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
I’m so glad he loves it! What a lucky man that he has you making amazing meals for him!!!
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!
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! 😂
So so amazing!! Love all your recipes
Thanks so much!!
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).
Loved this. It was amazing! Served it with 6 baby chickens for my 6 guests
Thank you
Glad you enjoyed it Carol!! Thanks for sharing your feedback 🙂 N x
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
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. 😃
p.p.s. I know that doggy stare well!! 🤣
I had this sauce with spaghetti OMG it was delicious thank you Nagi