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.
This is delicious and so easy to make. I could eat a pan of the sauce on its own.
Oh I know that feeling Carol! 😂
Hi! How early can this be made before serving? Can I make it in the morning and serve in the evening?
Thanks!
Hi Nimrah, yes you can definitely make it in the morning. Just reheat gently on a low heat in the microwave or stove. N x
I made it close to your recipe. I used Zinfandel wine and 1 tsp cornstarch. Tests wonderful. I didn’t get it golden brown. Just a tan color. How do I get it browner? I cook tofu and get if wonderfully brown by browning the butter….brown butter. Maybe that would help????
Has anyone used this recipe with seafood, for instance shrimp or salmon?? Was thinking it might go well with those as well!
Hi Mahshid – I’d eat this sauce over ANYTHING! 🙂 N x
Hey Nagi, I have always made my mushroom sauce this way except(don’t hate me) the don’t miss parmesan. I will definately try adding this though. I did start adding twists depending on what I had, I cook bacon with the mushrooms and in a separate pan chicken and onions or sometimes leeks, then combine after the garlic and using wine to scoop up all the flavours, it’s literally added to pasta when finished and is a very quick family favourate. I need to convince my steak loving hubby to try the sauce on different meats, I’m sure he will love it. Thanks for trying and testing everything and always adding substitutes and ideas to each one, your hard work is much appreciated xx
Yes, it’s true. This goes with everything. This is my absolute favourite recipe of yours, Nagi. I’ve made this several times and each time my husband says how good it is. I’m inclined to agree.
Thanks so much Chris, that’s great to hear! N x
Tasty! I love mushrooms. Although, I unintentionally put too much thyme leaves which overpowered the other ingredients in the sauce. I’ll definitely dial it down next time I make this. Still delicious! Thank you.
THIS SAUCE WAS SO GOOD!
I’d been eyeing this recipe for a while now and finally made it tonight, with seared pork chops, mashed potatoes + steamed broccoli. Mushroom gravy is my Hubs’ favorite and he’s currently on his second serving, covering a mound of mash! Definitely a hit.
Hi. Love this recipe. I was just wondering if the sauce can be frozen.
Not this one sorry Jules, it splits when reheated. N x
Amazing, as always Nagi. We had this one a couple of expensive but very nice fillet steaks tonight. Along with your oven baked zucchini. Best meal ever! x
I have been looking for a mushroom sauce that works for everything and this is it. I really liked the suggestion of a little bit of cornstarch in the cream as I only ever have 5% cream in the house and it worked perfectly. thank you.
Perfect. With rice or pasta. Nothing else required, but a sprinkling of parmesan. Thanks Nagi.
Yum! Comfort food! N x
Nagi, I just discovered your website and it’s wonderful. May I ask what is the skillet you are using?
Hi Mrs WV – this is a cast iron skillet 🙂 N x
This was FABULOUS!! I made it last night with some baked pork steaks and it was just absolutely perfect! Looking forward to the leftovers today!
It’s a winner for sure! This sauce was absolutely delicious with fettuccine.
Delish, made with long life cream, dried thyme and some left over garlic butter but still delicious, I can imagine it’ll be even better with the right ingredients but short notice substitutes still lovely. Thanks Nagi, so far everything I’ve made from your site has been great.
Hey Nagi!Is it possible to make this dairy free?
Hi Helin, yes as long as parmesan is fine in your diet, you can sub the cream with lactose free cream and use a butter substitute. N x
Another winner Nagi! Thank you. Served the sauce with chicken breast and Rosti; leftover sauce with some pasta for a work lunch.
Very nice nangi
I have made this a few times. It is great. My suggestion is to sun in beef broth and red wine when pairing this with beef.