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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Mushroom Pasta – and a creamy Creamy Mushroom Pasta
- Mushroom Rice and BAKED Mushroom Rice
-
The most incredible Mushroom Risotto
- Beef Stroganoff and Chicken Stroganoff
- Garlic Butter Roasted Mushrooms
- Browse all Mushroom Recipes
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.
allie says
Hi,
just wondering what beef broth you use?
Nagi says
Hi Allie, usually Campbells stock 🙂
Barb says
I would like to try this recipe tonight but was wondering if I can substitute cream and use half-and-half and just add cornstarch. Thank you.
Tarryn Jardine says
Absolutely LOVE this mushroom sauce. Best I’ve ever had. I dont add the wine and thicken it up a bit with cornflour.
Nagi says
Sounds great Tarryn!!
Nilsy says
Would beef ravioli go well with this sauce
Naeobi says
I made it with cheese ravioli and thought it was great.
Dianne Deane says
Hi Nagi. I’m loving your recipes, thank you for sharing.
Would I be able to freeze this Mushroom sauce? I live on my own and I would like to freeze in small portions if possible. Cheers Dianne
Nagi says
Hi Dianne, you can, although you may find the cream may split when reheating – N x
Roula says
Ill be attempting to make this mushroom sauce for dinner tonight, accompanied with sirloin steak and roasted vegetables.
Can i replace the cheese with something else or even not add it and yet have it taste great?
Also, any tips on how to roast the vegetables to compliment this sauce recipe?
Thanks!
Nagi says
Hi Roula, the parmesan helps to thicken the sauce – you can always thicken it by adding – 1 tsp of corn flour mixed with 2 tbls water. You may need to add a little extra salt to balance out the missing saltine that the parmesan gives – N x
roula says
Funny enough, I plan on making this amazing mushroom sauce tomorrow night with grilled chicken, and I only just came across your reply. Saw it JUST IN TIME !
I will be sure to take note of your recommendations to keep the sauce thick-like. Thank you!
Also, do you have a preferred method of cooking a chicken breast/thigh fillet to match this amazing sauce? THANK YOU !!!! 🙂
Jill Schilling says
We all loved this sauce, so silky and not overly heavy. I made it twice with meatballs, so good! Will try with steak or pasta.
Nagi says
This is perfect on anything in my eyes 😂
Linda Meyers says
This sauce can be made several hours ahead. I substituted Asiago cheese in place of the Parmesan. Everyone loved the sauce. Will make it again.
Nagi says
Perfect Linda!
Janet Tancredi says
The recipe looks great and will try but can I add some Dijon mustard to this and if so would I take the Parmesan cheese away.
Belinda says
Just made your mushroom sauce and the family were licking their plates. YUM!!!!!
Nagi says
That’s great to hear Belinda!
Ludmila says
Can I use whole milk for the mushroom sauce
Nagi says
Hi Ludmila, are you talking about replacing the cream with milk? If so – follow the recipe notes to thicken the sauce as if you were using light cream – N x
Christine says
Hi haven’t made this yet, but thinking about it for Xmas day and was wondering if it could be prepared earlier then reheated.
Thanks
Nagi says
Yes definitely Christine, store in an airtight container and microwave to reheat – N x
Rachel says
Hands down the best mushroom sauce recipe out there. It’s absolutely delicious and a favourite in my house!
Nagi says
That’s great Rachel!
Pamela Hafeez says
made this and my family could not get enough of it. thank you
Nagi says
Wahoo, that’s great Pamela!
Bebe says
Loved this easy recipe! Added a handful of reconstituted dried mushrooms with the fresh creminis, otherwise followed exactly, but doubled. Thank you!
Nagi says
Yum! Sounds divine Bebe!
Alyssa says
Made this last night, and it was so easy. I admit, when i first poured in the cream, it did separate for me, probably because I was using half and half instead of heavy cream. But I put a little cornstarch in with the last 1/4 cup of half and half, and the sauce thickened and came back to life even after the cream separation. So even if you make a mistake, this recipe is good! My sort of lactose-intolerant partner told me he would be ok with the sauce, and I warned him. He had some trouble afterwards! I would love to see a dairy-free mushroom sauce recipe sometime. He can tolerate some parm cheese, but the cream did him in.
Linda Meyers says
If you are in Canada you can purchase lactose free heavy cream and lactose free Parmesan cheese.
Linda Meyers says
Can you substitute Asiago cheese for the Parmesan?
Nagi says
I’m so glad it worked out for you Alyssa! Sorry to hear about your partner – I hope it was all worth it though 😂
Lactose free cream would work just as well here as a substitute. N x
Heidi Li says
Tried making this sauce for the first time, it is delicious! It is quick and easy for a newbie like me! But I made too much, how should I store the sauce?
Susan says
Nagi, I finally got around to making this sauce tonight, to serve with pork chops and noodles, with a side salad. My husband took one bite and pronounced the sauce tasty. That is a great compliment from him. He agrees with me that it is a keeper recipe. Thank you for another good one!
Nagi says
That’s great Susan!!!
TRAVELEYE says
Hi Nagi, I’ve been following you for a couple of years now and really appreciate the content and more so the outstanding recipies. This mushroom sauce is outstanding and will be used plenty of times. If I owned a steak-bar then this would be the signature sauce. As you say the stock, parmesand cheese, cream and a good dry white wine are essential if the flavour is to be above average. We put a couple more cloves of garlic and more fresh ground pepper and use a de-seeded red chilli for that little extra kick. Your recipie is absolutely delicious, so a really WELL DONE from us:))
Nagi says
Thank you so much!!!
Rose Fagerness says
Do you have a cookbook out? I think that I’d like to buy it if you do.
I loved a chicken strip recipe of yours and this recipe looks like a winner also.
Nagi says
It’s on the cards Rose!