This creamy mushroom sauce recipe is incredibly versatile. You can serve it over pasta, chicken, steak, baked potatoes, or fish fillets. This sauce will make everything tastes better! The essential sauce that every home cook should know how to make!
Today, I am going to show you how to make a good sauce that you will want to put on everything.
This creamy mushroom sauce recipe will take your ordinary dishes to yet another level. It adds luxurious, creaminess, texture, and umami flavor to any dish. It's simply delicious and of course, it's loaded with mushroom flavor!
This mushroom sauce is thickened without flour or cornstarch. It is low in carb and keto-friendly!
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Ingredients for Creamy Mushroom Sauce
To make this creamy mushroom sauce recipe, you will need the following basic ingredients; mushrooms, olive oil, shallots, butter, garlic, Worcestershire sauce, dijon mustard, white wine, and beef broth, heavy cream, thyme, and parmesan cheese. It's so flavorful and easy to prepare! It takes about 13-15 minutes of cooking time!
- Mushrooms: In this recipe, I used white (button) mushrooms. Cremini, Portobello, Shiitake, Oyster, Porcini, or a combination of these mushrooms will also work great.
- Broth: You can use any type of stock/broth of your choice, such as; chicken, vegetable, or beef broth. I used beef broth for a richer flavor and because I was going to serve the sauce with steak.
- Wine: Wine adds acidity to a dish, as a result, it brings out flavors in all kinds of dishes, especially in sauces. I highly recommend using dry white or rosé wine to make this creamy mushroom sauce. I personally used rosé wine because it's the perfect type of wine to make a great sauce for meat and fish dishes. The acid brightens the flavors and gives a more aromatic twist to the mushroom sauce. Feel free to use red wine if that's the only thing available in your pantry!
- Heavy Cream: You may substitute an equal amount of heavy cream for half-and-half or whole milk with extra butter. Heavy creams contain more fat than half-and-half-creams and are also more resistant to curdling, so they are a better choice in soups and sauces.
- Dijon Mustard: This is one of the key ingredients to making this tasty sauce, so be sure not to skip it!
How to Make Creamy Mushroom Sauce
This sauce is packed with flavor and so easy to make! It comes together quickly once you get started. Anybody can make this sauce, no cooking skills are required!
- Sauté the shallots, mushrooms, salt, and pepper until tender. This process should take about 5-6 minutes.
- Sauté the garlic for 30 seconds, add Worcestershire sauce and dijon mustard then cook for about 1 minute.
- Add the wine and reduce to a thicker consistency (evaporated), scraping up any browned bits then add broth and heavy cream. Simmer until the sauce is thickened. This process should take about 4-5 minutes.
- Add the aromatic thyme leaves and parmesan cheese about 30-45 seconds before the cooking process is done.
What Goes Good with Mushroom Sauce
This mushroom sauce is versatile. It's so delicious that you can spoon it over pasta, oven-baked chicken, rice, steak, baked potatoes, roast beef, and more.
I hope you’ll enjoy this Creamy Mushroom Sauce recipe! If you try it out, please don’t forget to come back and rate the recipe card!
📖 Recipe
Creamy Mushroom Sauce Recipe
Ingredients
- 8 oz cremini or white, (trimmed and sliced)
- 2 oz shallots, (chopped)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 small garlic cloves, (minced)
- 2 teaspoon Worcestershire sauce
- 1 tablespoon dijon mustard
- ¼ cup dry white wine or Rosé
- ¼ cup beef broth , (or chicken or vegetable broth)
- ¾ cup heavy cream
- ½ teaspoon dried thyme leaves, (or about ½ tablespoon fresh thyme)
- ¼ cup freshly grated parmesan cheese, (use more according to your liking)
Instructions
- Heat the oil in a large skillet over medium heat. Add the shallots and a pinch of salt and black pepper. Saute for 1-2 minutes to soften.
- Add butter and mushrooms into the skillet. Cook until golden brown for about 5 minutes.
- Add garlic and sauté for 30 seconds.
- Add Worcestershire sauce and dijon mustard and sauté for about 1 minute.
- Add the wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol for about 1 minute or longer.
- Add the beef broth and heavy cream to the skillet. Reduce the heat to medium. Cook, stirring constantly, until golden brown and thickened for about 2-3 minutes. Stir in the dried thyme leaves.
- Add a small amount of parmesan cheese at a time then keep stirring until the cheese is melted. Adjust the seasoning with salt and pepper if needed. Remove from the heat.
- Please keep in mind that the extra sauce will get thickened as it sits. Serve and enjoy!
Tawnie Kroll
mmm these mushrooms were so flavorful and came together very easily! Thank you!
Rika Livingston
Thanks, Tawnie! I am so glad that you enjoyed this mushroom sauce recipe!
sarah johnson
This was so good on a pile of mashed potatoes. It truly spoke to my soul.
Rika Livingston
Hi Sarah,
Thanks for sharing your feedback. 🙂 Next time I'll try this sauce on mashed potatoes!
Michelle
This was so good on chicken! I think it would be amazing on pork chops too!
Rika Livingston
Hi Michelle,
Yeah, the mushroom sauce is so versatile and I am sure that it would be tasty on pork chops or tenderloin too!
Alisha Rodrigues
I'm drooling looking at the image .. So creamy and delicious .. I'm sure you enjoyed every bit of it!
Rika Livingston
Hi Alisha,
I really enjoyed it and didn't have any leftovers because it was so good.
Marysa
This sounds like a delicious sauce. I do love mushrooms but haven't had them on pasta, and would like to make this dish.
Rika Livingston
Hi Marysa,
Mushrooms and pasta are great together! Try it out!
Joan Poynton
Sounds perfect for my chicken dish!
Can I pre make it, then warm it up when needed? Joan
Rika
Hi Joan,
Yes, you can pre-make it and store it in the fridge for up to 5 days. I would recommend reheating it on the stove and adding a small amount of broth to add moisture to the sauce.
Please let me know if you have any questions.
Best,
Rika