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.
Can I make this and put in fridge overnight and warm thru next day? I have something else for your list of ways to use… I want to serve this with yorkshire puddings!
This was incredible. I served it with filet mignon and mashed potatoes (from this website). It took the meal to another level. And it was so easy to make. Thank you Nagi, for this wonderful recipe.
Can this recipe be frozen
Many thanks
Gillian
I make this quite a bit. When serving this with steak, I usually sub beef broth and red wine for the chicken broth and white wine.
Do you think you could use Prosecco in this recipe instead of white wine?
Thank you Nagi, mushroom sauce is superb and so easy to make.
Thanks I just found this recipe, the only thing I will change is not cream but Coconut cream as it is healthier and I can freeze it. Ian
Absolutely delicious!!! Best sauce I taste
Hi Ian, coconut cream will change the flavour – the best sub would be evaporated milk 🙂 N x
Could this be made a few days ahead and them reheated? Would that change the structure of the sauce at all? Trying to minimize the chaos on Christmas Day and prep whatever I can beforehand. Thanks!
I can’t thank you enough for sharing this recipe with the world. Can’t imagine why I’ve never made mushroom sauce before—guess I was waiting for the perfect recipe. I made it to go with a pork tenderloin, but I’ll certainly be trying it with lots of dishes.
The flavor was lovely. But somehow my cheese got clumped and the sauce didn’t thicken.
Sorry you had issues here Sonal – can I ask what type of cheese you were using?? N x
Hello, my fresh grated parmesan cheese clumped all up and didn’t melt into the broth and cream. What did I do wrong? Thanks
This is a DEEEEEELIIIIIIIIIIIICIOUUUSSSSSSS
recipie! So glad I came across it! Easy I never thought I could make it I didn’t even have the wine or the time and it still came out absolutely delicious thank you for sharing! Can’t wait for my mom to taste it! 😊
Not a regular cooker and bought some pork loin the other day. This was the best cooking recommendation! thank you, have to do it again soon. Have an electric/glass stove top so I was not able to use the iron skillet but it still did well!!
Absolutely delicious sauce! I have tried A few of Nagi’s recipes and they have all turned out well! Such an easy recipe. Will be making this one again!
Can this sauce be frozen for later use?
Delicious sauce, thank you. Will be gracing our steaks tonight.
I added a little brandy too.
I don’t have Parmesan on hand but I do have a really, really mature cheddar that eats as though it’s 50% parm. Has anyone tried with a different cheese?
This mushroom sauce is amazing! I had it with my steak and all of my flatmates said it’s the best mushroom sauce they had. It’s a must try.
Delicious with steak – guest very impressed with my skills☺️
Thank you so much for this excellent saice
Can’t wait to try to this recipe. Is it a necessity to use a cast iron skillet or is a regular stove top pan okay?
Any pan will works fine Sean! N x