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.
Hi Nagi and Nagi lovers has anyone used Red instead of White wine? we have shriaz and pinot noir. Has anyone used these varietals?
How far ahead could you make this?
Hi Pauline, you could make a day or two in advance and store in the fridge. Just microwave gently to reheat. N x
Terrific sauce, full of flavour. Added tagitelli and it was delicious. Thanks Nagi!
Love your blog format! Consise and to the point. Just what I’m looking for when I need info. Today I have new potatoes from the garden, peas in the freezer and carrots, heavy cream and mushrooms in the fridge. Was looking for a non-roux-based sauce. Bingo! Thanks. 😁
I made this tonight and it was delicious! I am lactose intolerant though but I love dairy. Tis my kryptonite.. is there a lactose free alternative that you could please recommend for the sauce, Nagi? Thank you 🙂
Not sure where you live but here in Canada Natrel makes a lactose free heavy cream (35%). I too am lactose intolerant and with dairy being my fave, it’s nice to finally have options.
Can the mushroom sauce be frozen successfully?
Magi this sauce is awesome!!! You say it can be frozen but later you say it can’t??? Which is it please
Hi Ann…apologies for the error…I do not recommend freezing this one!
Super delicious! I would not have thought that I needed a recipe to make mushroom sauce (having made it so many times before) but I decided to follow this one and – you win! 🤣🤣
Nagi, this is the BEST sauce EVER. I add a tonne of extra pepper in the end (because I am trying to make a mushroom-pepper sauce baby), and oh my word.
Is it wrong to make this sauce, just to eat the sauce..!
Doing this again! This sauce is 500% awesome. I pan “fried” NY steaks; made this sauce to cover them on serving; result delightful! It flowed onto fresh green beans sauted (to slight crunch level) in bacon and shallots. Next day, I placed the remainder sauce on Linguine… OMGollee! Diong it today again! Thaks Nagi!
Love the recipes and the dog.
This is a great sauce. I’m wanting one to put on hamburgers. Love burgers with a mushroom sauce. Needs to be thicker though. Do you think a bit of corn starch added to this one or your delicious mushroom gravy would do the trick?
I liked the “loose” sauce, as recipe-d ! Maybe let wine decrease a bit longer in the pan, before adding cream? The 2nd day, sauce was a little thicker. Ew-cornstarch,,,NOT ! It’s perfect as is!! Thanks Nagi!
Sounds like a great idea Lynne!! To make it thicker, I would just add an extra tbsp of flour – Love to know how you go! N x
Can this sauce be frozen
I wouldn’t recommend freezing this one sorry Gillian. N x
I have to say that this Mushroom Sauce is sensational – we had it over homemade beef ravioli although instead of chicken stock, I used beef bone broth for a richer flavour. Thanks Nagi for another inspirational recipe. Cheers, Garry
This recipe is fabulous. Most cream sauce recipes call to cook in the pan you cooked the steak in, but we grill them here so none of them work. This one is amazing and just as delicious.
Had this tonight on steak, absolutely delicious, my husband said Dozer is an awesome cook, sorry Nagi..lol
Hi Nagi,
made this tonight, tastes lovely, but a problem with oil rising after simmering to thicken. Maybe due to double cream used, but had this before with other sauce recipes.
cheers
Dennis
It seems to be perfect for potato pancakes 🙂
YUM!!! N x
Wanted a mushroom sauce to complement the steak I was cooking. Very tasty and good. I did make a few subtle changes.
I cooked the steak in a cast iron skillet and removed and left the drippings in the skillet. I used this (and the butter/oil) to sautee the mushrooms. I added chopped onion to the recipe and cooked with the mushrooms. After adding the wine and reducing, I sprinkled about 2 tablespoons of flour on mixture to make a roux before adding chicken chicken broth and cream. Rest of the recipe followed as written. Very good.
Delicious transformed left over Sunday roast chicken into a Monday gourmet meal! I used Pecorino because I had this ready grated (I know, lazy!!) but definitely a keeper
Awesome recipe! I made this using Romano- I was out of parm. I did add a bit of roasted garlic and fried some shallots with the mush right before I added the minced garlic! Absolutely fantastic! Thanks so much all of your recipes I’ve tried have turned out amazing! Am wondering if you could use a red wine especially if you served this with beef?