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 looks perfect for an upcoming camping weekend. Just wondering how far in advance you can make it? Don’t really want to freeze it.
I have half & half can I use this instead of heavy cream? Will it affect the outcome. Any Thoughts?
Nevermind Nagi.
I tried this with rich and creamy half & half and it was a hit. Also made my own homemade chicken broth. Thanks for a great recipe. It tasted like something I’d have in a restaurant but better.
If I have excess/left over mushroom sauce, can it be refrigerated and if so, for how long? Thanks, I can’t wait to make!
Can left overs be stored in the freezer?
Sure can Kd! N x
Hi from Ireland Nagi. OMG just found the mushroom sauce I’ve always been looking for. So tasty. Loving your recipes. Thank you
Made this recipe for steak and I loved it. My husband was supposed to only taste it (because he doesn’t like cheese and mushroom). After the first taste, he had a generous serving!
You’ve totally converted him – this is the best compliment ever! N x
Hi Nagi could I make this sauce the day before ?
Yes 100%! Enjoy! N x
Thank you went so well with our steaks. Great flavour
Really tasty Nagi. We all really enjoyed it over chicken breasts, but we also found it a bit runny and it just “slid off” our food.
Because a cornstarch slurry isn’t sustainable when reheated, woud adding flour, after the wine has evaporated, and before the chicken stock and cream work?
Hi Lana, you can use the cornstarch slurry – as long as it’s not frozen 🙂 N x
Didn’t have the thyme or parmesan but this was still fantastic without it, served with pasta and some breaded chicken sliced on top, went out and bought thyme and parmesan to make it again
I’m so glad you loved it Keith! N x
Delicious! Tried it with all sorts of things. One time I didn’t have any cream so substituted quality coconut cream and some creme fraiche and was sensational!
Sounds amazing Darrien! N x
Amazing, better than any restaurant mushroom sauce!
I’m so happy you love it Prue! N x
Delicious and very versatile. Thanks for the notes too.
You’re so welcome Diana, thanks for the feedback! N x
Such a delicious sauce!!! My family all said it was the best steak sauce they’d ever had and wouldn’t eat steak again without the sauce!!
The absolute best mushroom sauce ever. Perfect over a good steak or plain chicken!!
It’s good over ANYTHING Tash!! I’m so glad you loved it! N x
Hi this was soooo delicious!! I would prefer it a little less runny though and more thick. How would I achieve that? Did I not simmer the cream long enough or should I add corn flour?
OMG! This was wonderful! I served it over pasta. My husband said this would be great with beef tips.
YES definitely! N x
This was soooo delicious!! I do prefer it a bit thicker though, it was quite runny. Did I not simmer long enough to thicken? Or should I add corn flour?
Hi Jasmine, sorry you found it thin – you could always add a cornflour slurry if you want it thicker 🙂 N x
How do you make the cornflour slurry? Sorry my question sent twice by accident.
How do you make the cornflour slurry? Sorry my question sent twice by accident. Also how long can it stay in the fridge, I have left overs.
I love this sauce! I’ve used it over pasta, baked potatoes, mashed potatoes and beef. It’s so rich and creamy and full of flavour. Thank you Nagi.
You’re so welcome! N x
Can you freeze this, if so for how long would you recommend?
I want to have it as a go to incase I don’t get to the shops
Hi Deborah – I dont recommend freezing this unfortunately – N x
This is the recipe that I ALWAYS wanted from the pasta restaurants! It’s FANTASTIC!! I followed the recipe exactly, and it’s made me so happy. I also love your beef stroganoff recipe (have it just about every week), so thank you thank you Nagi!! Your website is now my go-to for any recipes first. I can’t wait to try out more recipes!
Wahoo, thanks so much Jen ❤️