By:Nagi
571 Comments
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 sharethe sauceand 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 tothe great sauces of the world served at fine dining establishments, add wine and parmesan. These are the two ingredients that add an extrasomething-something to this sauce. Depth of flavour and savouriness (that’sumami, 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 bakedItalian 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 alightened 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
Author: Nagi
Prep: 8 minutes mins
Cook: 12 minutes mins
Total: 20 minutes mins
Sauce
Western
4.97 from 200 votes
Servings4
Tap or hover to scale
Recipe video above. From steaks to chicken, chops to pasta, this creamy Mushroom Sauce is one you'll make over and over again. See in post for more uses!
Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth. See note for how to lighten this up.
Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.
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:
1. Mushrooms - any mushrooms are fine here. I used standard white button mushrooms in the photos, and brown button mushrooms in the video (Swiss Brown / Cremini). Can use MORE mushrooms if planning to stuff into something like baked potatoes.
2. Wine - any dry white is fine here, avoid woody / oaky ones (eg Chardonnay) and sweet ones. I like Sauvignon Blanc and related varieties, Pinot Gris, and rose wines are terrific too (which is what I used in the video).
Wine sub: Use extra 1/4 cup broth and do not skip the parmesan! Essential for flavour 🙂
3. Cream - If you can't find thickened or heavy cream, just use a high fat % cream (30%+, check carton). See below for how to use light cream.
4. Parmesan - important to grate your own using a fine grater to ensure it melts into the sauce. Do not use store bought shredded or sandy parmesan, it doesn't melt into the sauce properly - the parmesan helps thicken the sauce as well as adding terrific flavour, doesn't taste cheesy just adds savouriness.
5. Uses -Use as sauce for proteins, pasta, baked potatoes, steamed vegetables. See in post for full list of ideas, including links to recipes where relevant.
6. LIGHTEN IT UP by using low fat thickened cream (eg Bulla, sold in Australia). If usingnormallow fat cream (ie not thickened cream), adjust recipe as follows: Mix 1 tsp of cornflour/cornstarch with a splash of low fat cream. Once dissolved, mix in remaining cream. The cornstarch will act as a thickener to compensate for using light cream. Nutrition will reduce by 100 calories per serving.
7. Serving size:Makes enough to spoon over 4 - 5 steaks or other pieces of protein. Or 250g / 1/2lb uncooked long strand pasta, or about 300g/10oz of uncooked short pasta (ziti, penne, orchiette). Will stuff 2 - 3 large sweet potatoes generously.
8. Nutrition per serving, assuming 4 servings.
Nutrition Information:
Calories: 337cal (17%)Carbohydrates: 5g (2%)Protein: 6g (12%)Fat: 31g (48%)Saturated Fat: 18g (113%)Cholesterol: 101mg (34%)Sodium: 157mg (7%)Potassium: 319mg (9%)Sugar: 1g (1%)Vitamin A: 1130IU (23%)Vitamin C: 3.1mg (4%)Calcium: 130mg (13%)Iron: 0.6mg (3%)
Keywords: Mushroom Sauce
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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.
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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571 Comments
Aishwarya saysUndeniably the best sauce ever. We just made this for a steak night and was such a great addition to the steak and mashed potatoes.
I will be making this again for pasta!
Reply
- Marcelle bugeja bons says
First time I cooked myshroom sauce and all the family really loved it.Reply
- Deidre Meyer says
This was hands down the best mushroom sauce I’ve ever made.Reply
- Max Hutchinson says
I’ve been poaching chicken breast with a mushroom sauce for years., but your recipes for both are wonderful and I regret
not having seen them before. The wine, stock and gentle poaching of the chicken makes the whole thing twice as good. Thanks. Your slow cooked leg of lamb is also a family favourite.Reply
- Mary Ann Cini says
My son says this is the best mushroom sauce he’s ever tasted! I followed your recipe religiously. Had it with steak, jacket potatoes and potatoes and you’re absolutely right – it enhances everything.
Your recipes are never fail recipes in my opinion. Thank you for sharing.Reply
- Beverley says
Oh my, you’ve done it again, Nagi! This was the best creamy garlicky mushroom sauce ever. We just had it with pasta. I will be making this often! Thank you, Nagi!Reply
- Asheesh Barna says
Hi chef, I’m Chef Asheesh I’m glad to know more ideas. Thanks
Reply
- Christie says
Made this recipe to use over leftover veal cutlets. It was phenomenal. This is the best mushroom sauce I’ve ever had- in a restaurant or homemade. I didn’t have wine so just used extra stock. Added more garlic, as that’s what my family likes. Other than that, made it exactly according to the recipe and it was so delicious! Love, love, love your recipes!😋Reply
- Mackenzie says
I loved this recipe and it was my first time incorporating white wine into the mix! I didn’t follow the instructions and used shredded Parmesan and the cheese melted too fast and became chunks of cheese so I took them out. Next time I will cook w/o Parmesan!Reply
- Lily says
The chunks of cheese when melted I find happens because of the caking agent used in pre-shredded cheese. If you grate your own it doesn’t clump.
Reply
- Millie says
Great sauce, a bit runny so we added a cornflour slurry to thicken it up and it was perfect.Reply
- Kush says
Very nice mushroom sauce, mine ended up a tad too runny for my liking so will either use cornflour or less cream/broth. Thank you tho for sharing.
Reply
- Mimi Miaww says
Amazing recipe and so easy to make. I replaced the wine with same quantity broth. Made it over steak and it was a winner!! Will double the recipe next time.Reply
- Shirley says
This was terrificReply
- Elena says
Lovely and super easy to make. Might add a touch a cornflour next time to thicken slightly as a personal preference.Reply
- Rachel says
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!Reply
- Kim Kelly says
Amazing. I par cooked pork chops first, then made sauce up to adding cream, returned chops, cooked, then continued with sauce. Please try it.
Reply
- Maxine Le Guier says
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.
Reply
- Dwight says
This was delicious. Im a terrible cook and this turned out great. Its easy and goes with fish, meat, by itself!Reply
- Rebecca S says
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!!Reply
- Kaye says
Absolutely beautiful sauce with our T Bone tonight.Reply
