This creamy mushroom sauce is my go-to when I want to add some extra flavor to a meal. It is really delicious with chicken, steak, porks chops, omelets, pasta, literally anything you are in the mood for. It is simple, creamy, and ready in about 30 minutes.
What you need to make this sauce
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
- Slice the mushrooms and onion. Add some olive oil and butter to a skillet over medium heat. Add the sliced onion first and saute for 2-3 minutes. Add the mushrooms and saute until browned, stirring occasionally.
- Now that the mushrooms are browned and buttery, season with a pinch of sea salt and freshly ground pepper and a couple of sprigs of thyme leaves and sage. Add the wine. Let the alcohol evaporate.
- Add in the broth and stir. Simmer mushrooms for 5 minutes.
- Add in the heavy cream, one teaspoon of ground mustard, 2 teaspoons of ground nutmeg, and 1 teaspoon of Worcestershire sauce. Simmer for 3-5 minutes until the sauce is nice and thick.
Serve sauce over steak, pasta, chicken, meatballs, mashed potatoes, even omelets—it’ll be delicious on just about anything you fancy!
How to use this versatile sauce
This sauce is great because it is so versatile. Here are a few ideas for this creamy mushroom sauce.
- Make an omelet and have it on the side or on the eggs. Occasionally, when I make this sauce for dinner, I save the pan with any leftovers for the next morning. I remove the leftover mushrooms to warm them up separately; I cook the eggs in the sauce. The omelet is served with the saved mushrooms on top, grated parmesan, and a pinch of red pepper flakes. It is the best breakfast ever!
- Enjoy this sauce with turkey meatballs, over mashed potatoes, or cauliflower mash for low carb.
- It is delicious with steak, pork chops, chicken, etc. Cook the protein the way you like, grilled, seared, or roasted, and enjoy it with this mushroom sauce.
- Toss the sauce with your favorite pasta; rigatoni, ziti, penne, spaghetti are all good. Use ½ a box of pasta, about 8 oz with this recipe. It is enough for 3-4 servings.
- Grill or steam vegetables, like asparagus, zucchini, peppers, and have this mushroom sauce on the side.
Mushroom sauce helpful Q&A
Any mushrooms are fine. I used white button mushrooms, but baby Bella, even portobello, are great. You can even get the presliced mushrooms from the grocery store.
You bet! Use only the olive oil and skip the butter. Go for just the bouillon cube and water (or broth) instead of heavy cream. You can shift a teaspoon of cornflour in the sauce to thicken it. If you are serving the mushroom sauce with pasta, add a little pasta water, the starch is a great thicking agent and will make the sauce creamy.
You can store the sauce in the fridge for up to 5 days. Put it into an airtight container and place it in the fridge.
To freeze, allow the sauce to cool to room temperature. Add the sauce into a freezer-safe airtight container. Seal it well, label and date it. Place into the freezer; it will stay good for about 3-4 months. It is common for the sauce not to look the same as when you made it, but it should taste the same and be safe to eat.
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Creamy Mushroom Sauce
Ingredients
- 2 tablespoon salted butter
- 1 tablespoon extra virgin olive oil
- ½ onion sliced
- 2-3 sprigs fresh thyme
- 2-3 sprigs sage leaves
- 24 oz mushrooms sliced
- ½ cup white wine
- 1 teaspoon ground mustard
- 2 teaspoon ground nutmeg
- 1 teaspoon Coconut Aminos or Worcestershire sauce
- ½ cup broth vegetable or chicken
- 1 cup heavy cream
Instructions
- Heat one tablespoon olive oil and two tablespoons butter in a large skillet. Add the onions and saute for 2-3 minutes. Add in the mushrooms. Stir gently and let them cook for 10-15 minutes, stirring occasionally.
- Season mushrooms with a pinch of sea salt and freshly ground pepper. Add the wine. Let the alcohol evaporate. Add in half a cup of broth and a couple of sprigs of thyme leaves and sage. Simmer mushrooms for 5 minutes.
- Add in the heavy cream, one teaspoon of ground mustard, 2 teaspoons ground nutmeg, and 1 teaspoon of Worcestershire sauce. Simmer for 3-5 minutes until sauce thickens. Adjust sea salt and freshly ground pepper to taste.
- Serve sauce over chicken, steak, mashed potatoes even omelets. Enjoy!
Notes
- Use the mushrooms you like. I use baby Bella, white button mushrooms, and portobello. They all work great.
- A dry white wine is best here. Sweet wines will not work as well with this recipe.
- If you don’t have broth, use a bouillon cube and 1/2 cup water.
- Lighten up the recipe by using light cream. If you need to thicken the sauce, mix 1 tsp of cornflour/cornstarch with a tablespoon of light cream. Once the cornflour is dissolved, mix in the remaining cream. The cornstarch will thicken up the sauce right up, and the calories will be significantly less.
- Use the creamy mushroom sauce for grilled chicken and steaks, over pasta, even grilled/steamed vegetables.
Nutrition
This sauce is so wonderfully flavourful and really easy to make. I use it on everything from chicken thighs, to meatballs, and pork chops. All the flavours are bang on.
Thanks so much, Bernice, so happy you enjoy the sauce!
This sauce is so rich! It reminds me of the sauce in beef stroganoff – so good and perfect with steak!
Yes indeed, it is similar to beef stroganoff! Thanks so much, Lauren!
Mushroom dishes taste so comforting to me, their umami flavor is just irresistible. I love all your suggestions for serving this gorgeous-looking sauce, especially the idea of spooning it over an omelet! I hadn’t thought of that and now I’m obsessed 😍 Also, I’d never heard of Coconut Aminos, just googled it so thanks for the discovery!
Thank you so much, Marie!
Oh tried this recipe and I am totally in love with the flavors. It’s so creamy. Saving this for later too will have to make this again. Love the simplicity and the rich flavor. I can use this sauce with so many sides.
My husband and my daughter are HUGE mushroom lovers, so I just had to try out this sauce. We had it with chicken breast and it was a big hit.
Thanks so much, Tristin!
This would be great with steak…I’ve never made my own but seeing how easy it is, I have to give it a try. Such a comforting dish to serve alongside so many different meals!
Hi Tammy! It is indeed delicious with steak! Thanks so much!
My husband would just love this! I’m not a fan of mushrooms so he’d be thrilled if I made this for his birthday or something. 🙂 It looks perfect for him!
Thanks so much, Erin!
I love the idea of adding it to omelets! I really need to give this a try.
Hope you like the sauce with the eggs, Alex! Thanks so much!
So creamy… so good… this is EXACTLY how I love my mushroom sauce. Fantastic flavor and easy to make – just perfect.
Thanks so much, Elaine!
I love mushrooms and I’m always looking for different ways to cook them. This recipe has come at a great time as I have some mushrooms in the fridge, I cant wait to try it and serve it with mashed potatoes. Thanks for sharing