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.
Love most of your recipes Nagi, and this one did not disappoint. so good!!
Thumbs up. Totally outclassed some supermarket steak! (I did use a small splash of brandy instead of wine I didn’t have.)
I wasn’t sure how well it would reheat, given the cream, but that was excellent too with my breakfast sausage and egg.
Thanks Nagi!
Can this sauce be made ahead
great
Made this and added chicken, was very nice on mashed potato!
I’ve never tasted a mushroom sauce this bursting in flavor. This sauce would be delicious over anything!
I have made this sauce on numerous occasions. I omit the wine (because I do not drink alcohol) and the thyme. I used cheddar cheese when I couldn’t get parmesan and just seasoned with salt and pepper to taste. This is a quick and easy recipe and can be used in variations as suggested.
Wonderful recipe, highly recommend! Fast and easy, even after doubling the quantities. Paired it with sous vide chicken breast, egg noodles and a side of buttered zucchini. Will definitely be making again, and often! Thank you Nagi!
I made the mushroom sauce using lactose free whole milk and ricotta to thicken it some. Delicious! Very versatile recipe that can easily be altered.
This was pretty good as a base sauce. I had to sauté some shallot before the mushrooms (a cream sauce without shallot doesn’t work for me), added in a mix of oyster and chestnut mushrooms, doubled the garlic, left out the cheese, replaced the cream with crème fraiche, added some mustard and replaced the thyme with flat leaf parsley (only because I don’t grow thyme) and it was lovely with rice and charred broccoli.
This is the first recipe I have tried on this site and I am so impressed. This sauce was so quick and easy to make and really rich and tasty! My husband raved about it. Thank you Nagi – my cooking confidence has grown ♥️
Didn’t work for me sorry. The mushroom sauce couldn’t absorb the Parmesan🤷♀️
Can the above mushroom sauce be frozen? PS Love your recipes. 🙂
Hi. Have not made this recipe yet so I will not rate it now. I would like opinions about adding artichokes to the mushroom sauce and topping fried polenta squares for an appetizer. This is a fun community. Love the recipes I’ve tried.
PERFECTION! I have prepared this numerous times and made it today for my gorgeous gourmet adult daughter and she flipped. This is so savory and luxurious. I served it over linguine.
The sauce will thicken, as long as you have the correct amount of grated cheese and cook it long enough.
Crazy Good! Thank you Nagi and team!
So tasty even without using the wine!
I have made this recipe many times. I think I should have it carved on my tomb stone! Tonight I added a splash of vinegar as I am out of wine (the horror!). Just as delish!
I made this at supper this evening using fresh oyster mushrooms. I didn’t have any wine so I used the extra broth. It was excellent. Thanks you!
I loved it. Easy to cook. I used a variety of mushrooms and cooked them for a bit longer.
WHOOOOOA. Lip smacking great. Thanks! Only had 1/2 & 1/2, so Spouse used that with cornstarch. We licked the pot clean and can’t wait for next time. Inside joke about me: I HATE boiled okra, so saying that I’d eat boiled okra if I could put this on top, is saying A LOT. Looking forward to trying other recipes of yours.
Ps. I tossed home made gnocchi in this sauce and it was an absolute hit!