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.
Everyone loved this sauce. We served it over chicken and rice too. Delicious!!
Perfect Kelli!! N x
Made this and put over softly scrambled eggs for a light lunch dish. Yummy!
YUM! What a great idea Claire! N x
Omg. I got so many praises – divine, tasty, so so good from many people. This sauce is an absolute stunner. I never really could figure how to make a really delicious mushroom sauce. I wish I knew about you earlier 😁
Wahoo, that’s great to hear Serene! N x
Two things:
1) A good substitute, if you don’t have white wine, would to be to take your 1/4cup measure and juice half a lemon into it and then fill the remaining space with stock. This would give the little zip to the sauce in lieu of that wine zip.
2) I always laugh at the entries that say, “I made this but instead of _____ I used ____ and instead of …..” … till it’s not the same recipe at all. That’s a cook, for you! LOL! And, that said, I’ve mirrored this recipe using dry red wine and beef stock with excellent results!
I will be sure to try this recipe when I have white wine on hand.
Thank you!
Hi Julian, yes you could definitely use that as a sub if you prefer! And I hope you give it a go with white wine – would love to know what you think! N x
Hi this is my second time to make this mushroom sauce. It is fabulous would highly recommend making it
I’m so glad you love it Margaret! N x
Hi Nagi,
Can I use evaporated milk?
Thanks
Great recipe, delicious and so fast to make.
Wahoo, I love hearing this Tia! N x
This is the best recipe ever by far,i just tried it again for the third time. This is a double thumbs up.
Thanks so much Abigail!! N x
Followed this recipe almost exactly but doubled the garlic! For the wine i only had Marsala and it definitely did not disappoint. Adding this to my cookbook favorites, so simply and unbelievably delicious!
Delicious! I didn’t have any cream on hand so I subbed same amount of whipped cream cheese instead and it worked perfectly!
can you make this recipe as soup? Any adjustments?
Hi Sarah, I do have a cream of mushroom soup in development – will have to revisit 🙂
I came across your recipe. I didn’t have heavy cream but I had Media Crema and everything blended deliciously. Thank you, thank you… I will make again!!!
I had a big package of mushrooms and It was just sitting there until I came across your recipe. I didn’t have heavy cream but I had Media Crema and everything blended deliciously. Thank you, thank you… I will make again!!!
One of the reviewers mentioned using red wine and beef broth as another option. That sounds good to me too. What is your opinion?
Hi Colleen, you definitely can – and you’d have a totally different recipe! (One to add to my list to publish) ☺️ N x
If I used the red wine and beef broth, should I still add the cream to the sauce?
This is a great recipe, thank you, Nagi! I needed to add salt and I included more mushrooms, wine and Parmesan to taste. Hubs really liked the addition of thyme (must find thyme trimming hack!). I could see how some carmelized onions could be a good addition as well. I’ll definitely be making it regularly!
That’s great to hear Sylvie!
Made this recipe and you’re right! I can see how its mild profile can complement anything. I intend to make this a staple for our household. I didnt have any Wine or garlic 🙁 subbed a bit of onion and increased the broth, still it was a perfect compliment to my chicken cutlets and i can see how easy it would be to manipulate the seasonings to change it up a bit for any different way you want to use it. My recipe “box” thanks you!
Wahoo! That’s great SJ – and yes you can definitely modify it with herbs etc to taste 🙂
Thanks for sharing this recipe it is the best ever
I’m so glad you love it Helen!! N x
This is the best ever mushroom sauce I have tried – everyone loves it. Thanks for sharing this
There aren’t enough stars to signify how delicious this sauce is. I’ve made it twice now and the response from guests was overwhelmingly impressed. I’ve used left over for bbq or meat the next day as well and it amped meal up big time. The times the sauce was a little thinner than we like So second time I made it I used a little cornflour and it didn’t compromise taste. Yum yum
Hi,
just wondering what beef broth you use?
Hi Allie, usually Campbells stock 🙂
I would like to try this recipe tonight but was wondering if I can substitute cream and use half-and-half and just add cornstarch. Thank you.