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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The most incredible Mushroom Risotto
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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.
Ryan says
Oh my goodness this is so good, easy and quick! Used fresh thyme (2 sprigs) and all the flavors popped. Tonight I’m making the sauce for steak so I’m going to use red wine (cab) and beef broth. I’m sure it’ll be as great as this sauce! Now, Nagi, how can you resist not giving that beautiful-faced Dozer a nibble? Or, at least a kiss?! Thanks!
Nagi says
I’m so glad you loved it Ryan!
Serena says
I didn’t use wine or garlic and used instant soup instead of broth. And I must say this recipe was still divine! Thank you so very much!!
Nagi says
I’m so glad it still worked for you Serena!
Lydia V says
This looks amazing. Can this sauce be frozen?
Marcie says
The mushroom sauce is outstanding!
Nagi says
Wahoo! Thanks so much Marcie ❤️
floatinggold says
Looks amazing. I’ll be doing that tonight. I never thought of adding Parmesan to this, but will give it a go.
Nagi says
You’ll love it!!- N x
john reed says
Hi Nagi, love this recipe for creamy mushroom sauce. Could I add sherry, or marsala?
John
Nagi says
Yes definitely John! I have one with Marsala here: https://www.recipetineats.com/pork-tenderloin-with-creamy-marsala-sauce/
Rheza says
I like your recipes hope to view more it helps me a lot
Rachael says
Thanks so much for this recipe. I just cooked it with steak for my in-laws and it was a winner!
Nagi says
Perfect Rachael!
Dr. Sue says
Hello! I just made this for my dinner tonight to add to my leftover Pork tenderloin and it was terrific!! Thank you so much for sharing it with us!!
Caron says
Delicious recipe thank you, a keeper, very yum, my whole family enjoyed it
Nagi says
That’s great Caron!
Den says
Great mushroom sauce, I sauted a shallot for a few minutes & subbed the wine for pasta water,
Nagi says
Sounds great Den!
Oksana says
Just amazing recipe. Made this for 15 min, even less. Served with paper-thin pancakes. Was so delicious. This is not the first recipe I make using your guide and it always comes perfectly! Many thanks for sharing your skills and experience)
Nagi says
That’s a great idea Oksana, I’ll have to try it!!
Marie says
Oh My God, this sauce was amazing! I only had a can of mushrooms (185g), but since I used it to pour over my food and not stuff it, it was okay. Also, I could not find a block of parmesan so used a pre-grated. The recipe recommends against it. It still tasted great, but parmesan could not help thicken it. I added just a bit of flour, and the sauce came out great! Will definitely make it again and again. Thank you!
Nagi says
I’m so glad it turned out for you Marie, that’s great! – N x
Todd says
Could you do short ribs with this by searing in the pan before and then adding back in to cook?
Nagi says
Hi Todd, what protein are you cooking?
Todd says
Beef short ribs
Mike says
This was excellent, thank you. Easy to make as well. I am considering adding some capers or diced tomatoes next time.
Nagi says
Sounds delicious Mike!
Deb Wilson says
Oh my Nagi. I’ve been fiddling with mushrooms and sauce my whole life. Never quite got there. Should have rung you years ago. This is the only mushroom sauce you will ever need. My family is so going to get it on everything!!! its that good. thanks heaps
deb wilson says
I forgot to mention that I used Carnation Lite Cooking cream (shelf item, Australia) and it worked fabulous.
Cindy says
I only had the expensive Parmigiano Reggiano in the fridge that I could grate. I put a bit of that in and oh my god! My dad loved it and so did I. I was only loosely following quantities as I only had 4 little mushrooms and used oregano instead of thyme. I’m making it again tonight, cause we definately need more sauce and I got some normal Parmesan to see which is better. If dad likes the other better I’ll just switch. I’m definately looking forward to trying it in pasta. If I have sauce left tonight I think it may be a good midnight snack… Just to see if it’s really good you understand… I’m also looking forward to using it on chicken breasts. I think this is going to become a weekly addition to my menu as it has given inspiration for so many other dishes using this sauce. Thank you. I hardly ever use mushroom because I don’t have any good recipes that use it now I do.
Zerika says
Tried this, definitely the best mushroom sauce ive ever made! Thanks nagi
Just wondering if this recipe can be used as soup? Any recommend tweaks?
Nagi says
Hi Zerika, I do have a cream of mushroom soup on the cards – will have to revisit the recipe! – N x
Wan Syaf says
Hai Nagi! I would like to try this recipe. I am wondering whether I can prepare this sauce a few days or at least the night before before my dinner party, and have it frozen? What do you think? Is it advisable?
Nagi says
Hi Wan, I would prep the night before and store in the fridge, just reheat in the microwave – N x
Wan Syaf says
Thanks Nagi!!! I definitely gonna give it a try this weekend!
Renata Pantelios says
Sorry, I must be blind but I can’t see in the method where you add the chicken/vegetable broth?
Nagi says
Hi Renata – Step 4 “add broth” – N x
Renata Pantelios says
Haha thank you! I read it as “add both cream and Parmesan 😂