• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Sauces

A Mushroom Sauce for Everything!

By:Nagi
Published:3 Sep '18Updated:6 Nov '20
482 Comments
Recipe v Video v Dozer v

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!

What you need for creamy mushroom sauce

Here’s what you need to make this:

Ingredients to make a great Creamy Mushroom Sauce

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!

Preparation steps for Creamy Mushroom Sauce

Close up of Creamy Mushroom Sauce garnished with thyme

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

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. Here’s a complete recipe with chicken breast;

  • 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, serves 3 – 4)

  • 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. ❤️


WATCH HOW TO MAKE IT

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of spoon scooping up Creamy Mushroom Sauce

Mushroom Sauce

Author: Nagi
Prep: 8 mins
Cook: 12 mins
Total: 20 mins
Sauce
Western
4.97 from 148 votes
Servings4
Tap or hover to scale
Print
  • 1012
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.
Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.

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 - 5 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 - 3 large sweet potatoes generously.
8. Nutrition per serving, assuming 4 servings. 

Nutrition Information:

Calories: 337cal (17%)Carbohydrates: 5g (2%)Protein: 6g (12%)Fat: 31g (48%)Saturated Fat: 18g (113%)Cholesterol: 101mg (34%)Sodium: 157mg (7%)Potassium: 319mg (9%)Sugar: 1g (1%)Vitamin A: 1130IU (23%)Vitamin C: 3.1mg (4%)Calcium: 130mg (13%)Iron: 0.6mg (3%)
Keywords: Mushroom Sauce
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

🍄MUSHROOM LOVE 🍄

  • Mushroom Pasta – and a creamy Creamy Mushroom Pasta

  • Mushroom Rice and BAKED Mushroom Rice
  • The most incredible Mushroom Risotto

  • Beef Stroganoff and Chicken Stroganoff
  • Salisbury Steak or Chicken with Mushroom Gravy

  • Garlic Butter Roasted Mushrooms
  • Pizza Stuffed 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.

Dozer the golden retriever eyeing off vegetable toast

Previous Post
Chilli Con Carne
Next Post
Falafel Recipe

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Spooning Special burger sauce onto a cheeseburger

Special Burger Sauce

Quick tomato chutney burger sauce in a jar ready to be used

Quick tomato chutney burger sauce

Close up of Cafe de Paris melting on steak

Café de Paris butter – sauce for steak

More Sauces

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




482 Comments

  1. Aoife says

    May 8, 2022 at 7:26 pm

    5 stars
    Seriously the best mushroom sauce! I didn’t have thickened cream so used pure cream and it was still amazing!

    Reply
  2. Michael says

    April 30, 2022 at 12:19 pm

    I noticed the mushroom sauce recipe and the creamy mushroom pasta recipe are almost identical. Why is there a slight difference between the two?

    Reply
    • Nagi says

      May 1, 2022 at 11:48 am

      You need a bit more liquid/stock (vs cream) when doing the pasta, Michael, as it soaks up more liquid than when you use the sauce on a chicken breast or piece of meat! N x

      Reply
  3. Links says

    March 3, 2022 at 6:55 am

    5 stars
    Sooooo Gooood!!!!!

    Reply
  4. Steph says

    February 15, 2022 at 1:48 am

    Can I use tin mushrooms instead?

    Reply
  5. Mansour says

    January 30, 2022 at 6:10 pm

    Can I replace wine with ACV?

    Reply
  6. Maria Shirley G. Relente says

    January 9, 2022 at 9:58 pm

    Canned mushroom is ok to use it? 😊

    Reply
  7. Maree says

    January 9, 2022 at 5:53 am

    5 stars
    Followed the recipe exactly, didn’t change a thing and it was amazing. My guests even asked for the recipe, assure fire way of knowing its awesome.

    Reply
  8. Cait says

    January 8, 2022 at 10:59 am

    5 stars
    I’ve never reviewed a food recipe in my life. But THIS. SAUCE. Omg. I made it to go with my steak, asparagus and baked potato dinner and i ended up smothering everything with it. My boyfriend had to same meal but salmon instead of steak and ended up putting some on his salmon. I did add an extra splash of chardonnay as it simmered, and it was absolutely delicious. So easy to make too

    Reply
  9. Darlene says

    January 2, 2022 at 12:22 pm

    5 stars
    Delicious mushroom sauce, first night over pasta leftovers next day over steak and baked potatoes. This is an excellent sauce. Thanks for another great recipe for major flavour with reasonable efforts. I have made this sauce multiple times it is a flavourful sauce with meaty mushrooms for multiple dishes. Thanks very much Nagi much appreciation and I love Dozer.

    Reply
  10. Julia says

    December 10, 2021 at 12:00 pm

    5 stars
    This really is good on everything. We’ve put it on steaks and tonight we poured it over chicken and pasta. I use cornstarch to thicken it up a bit sometimes. I love this site and all the recipes.

    Reply
  11. Tamara says

    December 9, 2021 at 10:14 am

    5 stars
    i made this last night for our chicken schnitzel. Oh my goodness!!! It was absolutely delicious. So easy to make and creamy. We are having the rest again tonight with pasta!

    Reply
  12. Ella says

    November 28, 2021 at 2:28 pm

    5 stars
    I forgot to give you a star rating.

    Reply
  13. Tracie says

    November 8, 2021 at 11:32 pm

    This was so delicious and easy!

    Reply
  14. Dawn says

    November 8, 2021 at 5:11 am

    5 stars
    I didn’t change a thing, followed the instructions as written and this is the best mushroom sauce I have ever made. I roasted a spatchcock chicken in the oven and poured the sauce over the chicken…it was amazing and I can’t wait to make it again. Thank you for this wonderful recipe.

    Reply
  15. Martin whitaker says

    November 1, 2021 at 10:23 pm

    Hi
    Does the mushroom sauce freeze well

    Reply
    • Nagi says

      November 2, 2021 at 11:12 am

      Hi Martin – no I don’t recommend freezing it. N x

      Reply
  16. Judith Angus says

    October 26, 2021 at 4:11 pm

    All your recipes are a “go to”.

    Reply
  17. thorsten stanley says

    October 9, 2021 at 6:32 pm

    5 stars
    excellent recipe – my mushrooms were rather old and dry and a bit bitter but the end result was yummy- maybe even better as the mushrooms ended up quite firm and concentrated. Next time I might add a little brandy at the end 🙂

    Reply
  18. Roy Stevenson says

    September 17, 2021 at 2:07 am

    We will try this recipe to night before using it this Sunday to entertain our French neighbours!! Love your site and you no nonsense food. Thank you so much and I’ll keep you posted.

    Reply
  19. Jody says

    September 12, 2021 at 11:52 pm

    I was not expecting this to taste as good as it did. 🤤 So delicious & easy to make, definitely not buying store bought sauces anymore.

    Reply
    • Nagi says

      September 13, 2021 at 1:46 pm

      You’re converted now Jody – and no nasties like the store bought stuff either! N x

      Reply
  20. Stevie Ralph-Taylor says

    September 12, 2021 at 6:31 pm

    Will this sause be ok to cook a few hours ahead?

    Reply
    • Jay says

      September 16, 2021 at 12:39 pm

      Yes, I think it’s fine to make ahead. I kept leftovers in the fridge and reheated the following day – just as delicious and the consistency was good.

      Reply
Older Comments
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top