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…..
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
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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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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.
I added a shallot to cook with the mushrooms. GREAT recipe!! Will use this going forward. Thanks.
Nagi, I think this is the best recipe of yours that I’ve made so far – with a haul of wild porcini mushrooms foraged in our local woods. I used tawny port rather than wine… Gorgeousness on a plate!
The sauce was perhaps even better (and thicker) after a night in the fridge, I used it along with your magic poached chicken breast recipe as a filling for French-style buckwheat pancakes 🙂
GREAT recipe!
Absolutely love this sauce. So easy to prepare. I actually used it on kangaroo fillet steaks, because I didn’t have time to marinate them. Turned out fantastic. Will be using this sauce for beef steaks and chicken breasts in the future. Thank you so much…
Hi Nagi,
Not sure why, as it never happened to me when I made the mushroom sauce pasta (which I’ve made numerous times), but this time the parmesan didn’t dissolve. Instead it was two huge clumps.
Once removed, the sauce was still yummy, but I’m so confused as to why that happened :(((
Hi Roula.. Nagi has posted in here notes below that 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.
I was looking for a mushroom sauce for pasta. We have a favourite Ital. restaurant on our Island and usually take home their fabulous mushroom sauce about once a week. They were closed but our farmers’ market had beautiful oyster mushrooms so I bought some and decided to try again to find a likely recipe. Previously, I put pasta sauce in my request and didn’t like any of the choices. I tried one. It was not up to our taste standard. This time I only asked for mushroom sauce and yours was the first to come up. I had to half the reipe because my mushrooms were only 140 grams. I used Merlot as it was all we had. It was so delicious. Next time I’ll get at least two baskets of mushrooms and heavy cream. Thank you so much. Now I’ll always try your site first.
I am your newest huge fan! I have tried your Asian, western, bread and sauces recipe. And I love them all. I’m Malaysian living in Australia, and can vouch your Asian recipes are authentic and so simply to make. My kids love my cooking now. Thank you Nagi. And never stop cooking please 🙂
I just had the most tasty food this morning!
I made this sauce and had it with baked potatoes, and oh my tummy!!!!! It was delish.
Thanks for this recipe, will make it again for Steak and Pasta. Excellento!
Mmmm mmmmmmmm mmmmmmm mmmm. The sauce impressed by diner, that’s for sure! Thanks Nagi 🙌
Ooh, this is nice, it’s very nice and very moreish and very quick to make. I haven’t tried freezing it but it does keep for a few days in the fridge so a good one for getting ahead of yourself.
Made this tonight to go with some schnitzel and it was to die for! Didn’t have any dry white wine to hand so used extra broth and a splash of lemon juice for acidity and it was sooo delicious. Another knockout recipe from Nagi.
Made this recipe for dinner tonight and was a huge hit!! Honestly, this recipe is a definite keeper 🙂 kids loved it!!! Thank you so much for sharing
delicious recipe … I replaced the heavy cream with low-calorie coconut milk mixed with fat-free greek yogurt ….
tastes delicious …
Delicious ❤️
Totally brilliant sauce! Now an absolute ‘go to ‘ favourite. Love it love it! Never forget the Parmesan – its magic!
Thank you.
This recipe us identical to another i just made except thus one uses parmesan to thicken while the other I made uses corn starch. Since mine turned out excellent I can hardly wait to try the parmesan. Thanks.
This
Is
DELICIOUS
said the husband
You nailed it Shifa! N x
can you freeze the mushroom sauce thank you
Hi Nagi 🙂 can I make this sauce the night before I need it?
Used shitake mushrooms and served over grilled tenderloin.
Truly enjoyed it. Sooooi delicious.
This is great to put over Trader Joe’s ravioli, any kind, but the mushroom ravioli especially!!
I’d drink it on tap if I could Kathleen – it’s the perfect sauce for almost anything! N x