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.
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.
Absolutely LOVE this mushroom sauce. Best I’ve ever had. I dont add the wine and thicken it up a bit with cornflour.
Sounds great Tarryn!!
Would beef ravioli go well with this sauce
I made it with cheese ravioli and thought it was great.
Hi Nagi. I’m loving your recipes, thank you for sharing.
Would I be able to freeze this Mushroom sauce? I live on my own and I would like to freeze in small portions if possible. Cheers Dianne
Hi Dianne, you can, although you may find the cream may split when reheating – N x
Ill be attempting to make this mushroom sauce for dinner tonight, accompanied with sirloin steak and roasted vegetables.
Can i replace the cheese with something else or even not add it and yet have it taste great?
Also, any tips on how to roast the vegetables to compliment this sauce recipe?
Thanks!
Hi Roula, the parmesan helps to thicken the sauce – you can always thicken it by adding – 1 tsp of corn flour mixed with 2 tbls water. You may need to add a little extra salt to balance out the missing saltine that the parmesan gives – N x
Funny enough, I plan on making this amazing mushroom sauce tomorrow night with grilled chicken, and I only just came across your reply. Saw it JUST IN TIME !
I will be sure to take note of your recommendations to keep the sauce thick-like. Thank you!
Also, do you have a preferred method of cooking a chicken breast/thigh fillet to match this amazing sauce? THANK YOU !!!! 🙂
We all loved this sauce, so silky and not overly heavy. I made it twice with meatballs, so good! Will try with steak or pasta.
This is perfect on anything in my eyes 😂
This sauce can be made several hours ahead. I substituted Asiago cheese in place of the Parmesan. Everyone loved the sauce. Will make it again.
Perfect Linda!
The recipe looks great and will try but can I add some Dijon mustard to this and if so would I take the Parmesan cheese away.
Just made your mushroom sauce and the family were licking their plates. YUM!!!!!
That’s great to hear Belinda!
Can I use whole milk for the mushroom sauce
Hi Ludmila, are you talking about replacing the cream with milk? If so – follow the recipe notes to thicken the sauce as if you were using light cream – N x
Hi haven’t made this yet, but thinking about it for Xmas day and was wondering if it could be prepared earlier then reheated.
Thanks
Yes definitely Christine, store in an airtight container and microwave to reheat – N x
Hands down the best mushroom sauce recipe out there. It’s absolutely delicious and a favourite in my house!
That’s great Rachel!