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:
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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.
Lovely and super easy to make. Might add a touch a cornflour next time to thicken slightly as a personal preference.
This was a huge hit with the family! My husband who isn’t a fan of saucy rice dishes could not stop raving how amazing it was the whole time he was eating it. I forgot to put the thyme in it, and used a splash of roce wone vinegar in water instead of the wine and added left over shredded chicken to the sauce. I will be printing this out and making it again and again! Thankyou!
Amazing. I par cooked pork chops first, then made sauce up to adding cream, returned chops, cooked, then continued with sauce. Please try it.
Loved your recipes & this sauce. I also add a scrape of Vegemite, less than 1/2 tsp, to the stock – really boosts the umami flavor of the mushrooms.
This was delicious. Im a terrible cook and this turned out great. Its easy and goes with fish, meat, by itself!
This mushroom sauce was excellent!! I made it with oyster mushrooms that I grew from a mushroom block. This recipe really highlighted them, and the sauce was so savory and yummy 😋 I put it over pasta. thank you!!
Absolutely beautiful sauce with our T Bone tonight.
Very tasty! Question – does it freeze ok?
Very tasty! Question – does it freeze ok?
I made it in a saucepan for my father in law who always order mushroom sauce at restaurants and he reckons it’s one of the best he’s had. The whole family loved it. But the second time I made it in a frypan and it didn’t thicken. I didn’t use wine as it was for kids but i don’t see how this can be the problem. Next time I’ll make it in a sauce pan again. Both times I used the same amount of 36% fat australian thickened cream.
Good! I have a big batch of mushrooms. Can I put the sauce in the freezer and defrost it on a sauce pan?
This sauce was absolutely delicious! I served it with a pork loin roast and added the roast drippings into the sauce. Will become a go to recipe in my house!
It was an amazing sauce. Had it with chicken cordon bleu. Will make it again.
My cousin’s husband has been here for nearly a week doing all sorts of building chores around my house. I have been using Nagi’s recipes as I feed him as thank you. Tonight I made this sauce to go with steak and baked veg – he is so thrilled and is comparing it to the best restaurants in Brisbane. Thank you for taking my basic dinner to such an outstanding level!
I used Marsala wine instead of opening a bottle of white. And dried thyme simmered for 20 min.
Thank you Nagi. I love your recipes! You are my go-to for anything I feel like cooking. Tonight it was the mushroom sauce that goes with everything. Fantastic! You are the business.
This is the most delicious sauce I have ever out in my mouth. Had it with chicken schnitzel and omgggg, better than restaurant quality!!
Wow! Amazing recipe. I made it with crumbed chicken breasts and garlic potatoes. Super delicious!
This recipe was over the top delicious, especially with pasta.
It also works with pork, steak etc.
My family loves it.
I made this tonight and used it to top cheese and potato pierogi. I used Baby Bella mushrooms and dried thyme. Just delicious.
very, very forgiving. If anything could go wrong while making, it STILL turns out fantastic! (don’t ask)
used as a sauce for stuffed peppers (didn’t want a tomato based sauce) Positively, absolutely, top of the line, really, really GOOD.