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 made this recipe using Nutlex olive oil based butter, oat cream and nutritional yeast flakes and it was absolutely delicious!!! For the wine I used a splash of Arneis and it was perfectly fragrant. Great adaptable recipe to accomodate for dietary needs / preferences.
fabulous. best sauce i’ve made. very pleased.
Delicious! Made a pasta dish with shrimp, peas and roasted grape tomatoes. A winner!
good recipe
I made this sauce and I didn’t bother adding the Parmesan or the thyme in the end and it was super delicious over some eye fillet steaks, the whole family loved it and wanted more.
I cooked the mushrooms until brown and used Cooking cream and it was thick and lovely.
Will definitely make again and again.
Thank you for this recipe.
The last two comments from Lynne and AM, read together, represent 2025 in the most perfect way possible!
This was absolutely superb and poured over your meatloaf it turned the whole meal into a 5 star feast
I was not impressed at all with this sauce. Found it rather bland, and def not rich at all. My throw anything into my own mushroom sauce was way better. Any other of Nagi’s recipes I have used, I have loved. Sorry Nagi☹️
you are a traitor 🙁
We followed this recipe verbatim and not only did our family LOVE it but my kitchen smelled like a restaurant. We served with pasta and filet mignon. Five stars chef!
I have cooked this sauce a few times now, but have a few problems with it: 1. The mushrooms leak water that I have drained off or used heat to evaporate, 2. Even dollop cream goes watery when I follow the recipe, and 3. The Parmesan seems to always separate out of the cream and rest on the bottom of the pan. I’d love to know where I’m going wrong.
This is amazing! Didn’t change a thing – will make this over and over! Thanks!
I made this sauce. Fabulous! I used button mushrooms and a few oyster mushrooms that I grew from a kit. The only difference is that I used parsley instead of thyme, since I prefer parsley. I’m sure I’ll be making this time and again.
truly wonderful and just what i’ve been dreaming of!
Made it last night and it was excellent. Hubby said it was the best mushroom sauce he had ever had and he has eaten all over the world. Used light cream with cornflour, worked beautifully.
This recipe is the BOMB!! That means is utterly scrumptious! I’ve had it with pasta many times. For my special birthday, I wanted plenty of finger food, and made bread cases filled with this sauce. I chopped the mushrooms finely for this party food. It was the biggest hit out of all! I love that the mushroom flavour is tempered with the other ingredients. Straight mushrooms can make me feel a bit nauseous. I really want it with steak now as a special treat.
Your recipes are always very good Nagi.
I was searching for sauce similar to the creamy mushroom sauce I use to have at a patisserie i would frequent for breakfast. This is the closest I’ve come to the original. I love it with my daily veggie omelettes. Thank you for sharing such a delicious recipe!
This was delicious!!! That taste was 10/10. Unfortunately, it didn’t thicken at all, even after simmering for 10 minutes. I ended up sprinkling xanthum gum in it, and it was perfect.
This is insanely good. Definitely saving this to make again.
Hi Nagi
I just wonder if I can use milk or yogurt instead of cream. Pls reply to me when you are free.
Very good sauce