By:Nagi
528 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 182 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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528 Comments
Suzy says
My cousin’s husband has been here for nearly a week doing all sorts of building chores around my house. I have been using Nagi’s recipes as I feed him as thank you. Tonight I made this sauce to go with steak and baked veg – he is so thrilled and is comparing it to the best restaurants in Brisbane. Thank you for taking my basic dinner to such an outstanding level!Reply
- Donna says
Thank you Nagi. I love your recipes! You are my go-to for anything I feel like cooking. Tonight it was the mushroom sauce that goes with everything. Fantastic! You are the business.Reply
- Sally says
This is the most delicious sauce I have ever out in my mouth. Had it with chicken schnitzel and omgggg, better than restaurant quality!!Reply
- Crystal-lee Kannemeyer says
Wow! Amazing recipe. I made it with crumbed chicken breasts and garlic potatoes. Super delicious!Reply
- Donna says
This recipe was over the top delicious, especially with pasta.It also works with pork, steak etc.
My family loves it.
Reply
- Julia says
I made this tonight and used it to top cheese and potato pierogi. I used Baby Bella mushrooms and dried thyme. Just delicious.
Reply
- gwen says
very, very forgiving. If anything could go wrong while making, it STILL turns out fantastic! (don’t ask)used as a sauce for stuffed peppers (didn’t want a tomato based sauce) Positively, absolutely, top of the line, really, really GOOD.
Reply
- Dayna says
I cut this in half since I am the only one in my family who likes mushrooms. It was SO good!! I’m definitely favoriting this to make again!Reply
- Alberto D says
This was very good
Reply
- Julie Welch says
Delicious.Reply
- Leslie says
Double WOW! Veganized it (vegan parmesan, cream, butter) and it was 10/10. My family adooored it 🙂 I too added a cornflour slurry, because it was to soupy. Thanks for this great recipe.Reply
- Michelle says
Super easy to make and great tasting sauceReply
- Nat says
This sauce is so moreish! I’ve made it with chicken thighs and steak but great for dipping chips into too!Reply
- Kate says
This sauce is everything they say it is and more.If you have a mushroom hating toddler make this sauce with with them. My son had his serve, ate only this sauce in his plate and asked for more, he ate 2 of the 4 adult serves.
This is truely a sauce that can be used for chicken, pork, steak, pasta or even an eggplant schnitzel would work.
It’s much better than my old mushroom sauce, and my old one was pretty awesome, but the gentle balancing of flavours makes this one the clear winner.
5/5 will make again, will be regular in my house.
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- Mary says
I cooked this to have with corned beef, instead of plain white sauce. I forget what the beef tasted like, I went crazy over this sauce, it was sooo good!
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- Katy says
Another banger!
Found I didn’t need cream (as can never be bothered to buy it) just added more butter and milk.
Note on portion size, too delicious to split between any more than two people 🙂Reply
- Tash says
This sauce is so good!! The white wine really takes it to the next level. tysm 😀Reply
- Jen says
Great sauce, deliciousReply
- Tish says
This is so good! I have used this with steak and yesterday with pasta. Thank you for this versital recipe.Reply
- Kumi says
Made this to go on steaks for fathers day dinner. It was so so good! I would eat a whole bowl of it 🤤🤤Reply
