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.
How long time will this sauce last on fridge?
Hi Merary, up to 2 days should be fine. N x
Does this sauce freeze well. Have a lot of mushrooms (too many) and live alone. But would like to use them all to make this sauce.
Hi Don..sorry but we do not recommend freezing this one!
I was so nervous putting parmesan over steak, every inch of a butchers daughter screamed NO…
But here I am making this sauce again. WOW WOW WOWSERS….. this is amazing my 4 & 2yr old sons gobbled it up too. Thankyou
Just a small dash of worcestershire sauce helps marry the flavours of this sauce with read meats like a medium rare beef steak. Very nice.
Absolutely yumm yumm yumm. I looooove mushroom sauce and have tried and printed many recipes. This is now the only mushroom sauce recipe I’ve kept. My husband and I are NOT pasta eaters but for some reason I decided to pour this sauce over cooked chicken thighs and pasta. OMG – this is now a must! Brilliant on steak too. Love the touch of Parmesan. Thank you for this amazing recipe.
I made this tonight to go with our scotch fillet. I’ve never put parmesan cheese in mushroom sauce before!
Gotta say; very nice!
Thanks Nagi! 😍
Holy crap! Have just been eating the last bit with a spoon straight out of the sauce pan. It’s so good! Used grana padano instead of parmesan.
Perfect Annemette!!! N x
We thoroughly enjoyed this mushroom sauce with our chicken drumsticks tonight. I look forward to trying it with the pasta.
Making this for dinner, to serve over toasted brioche buns. With parsley.
YUM!!!! Enjoy Hollis! N x
Did I say yumm? Did I say best mushroom sauce ever? We had on veal kinda like veal scalloping…a-maxing! Ha ha 🤽♂️🤼♂️🏄♂️🏊♂️🚴♂️⛹️♂️🧗♂️Thx Tineats
Very good the instructions were straight forward and very easy to make overall very good
This turned out as advertised, Amazing! I made a small change using shallot instead of garlic that I sautéd before adding the mushrooms. Thank you for the recipe.
I should have drained the water that came out of the mushrooms first! Turned into a soup not a sauce unfortunately.
Hi Ed, sorry you had issues here – if your mushrooms are watery, it means they are stewing rather than searing. You’ll need to turn the heat up so you get that beautiful golden colour – N x
This recipe is delicious and versatile, and has become a family favourite.
Hi Nagi
I would like to thank you for your wonderful recipes and web site. Before returning to Aussie 6 montha ago I followed your web site in the USA for many years and now that I am back your are a constant insperation to me. As an amature foodie I love to read and try your clear and . skilled postings. Thankyou again and please keep posting.
XXX Bob
What a compliment Bob, that you so much!!! N x
I added A1, soy sauce, and Worcestershire sauce. It was amazing! No stock so doubled the wine, and let it reduce.
Greetings Nagi, can I substitute parmesan cheese with other ingredients as do not have block parmesan in hand, only block mozzarella, ready grated parmesan n sliced cheddar sandwiches cheese with me.
Using cooking cream (20% fats), it’s OK without cornstarch?
Will sour cream at any use in this recipe if thinking to make this sauce for panfried salmon?
TQVM!🤗
This is a great recipe. My wino neighbor added some red zinfadel wine which actually added a delicious flavor. I bookmarked this recipe and am debating if I wanna try out without the wine. 🤪
Salisbury steak it was a good 1 thanks for recipe
This recipe is blow your mind goodness! Thanks Nagi, not only for this recipe but ALL your recipes.