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.
Ingredients for creamy mushroom sauce
- Salted butter
- Extra virgin olive oil
- White wine
- Heavy cream
- Ground mustard and nutmeg
- Worcestershire sauce or coconut aminos
- Fresh herbs like thyme leaves
- Sea salt and freshly ground pepper
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
- Slice the mushrooms. Add some olive oil and butter to a skillet. Add the mushrooms over medium heat until browned, stirring occasionally.
- Now that the mushrooms are browned and buttery, season with a pinch of sea salt and freshly ground pepper. Add the wine. Let the alcohol evaporate.
- Add in the bouillon cube, half a cup of broth, and a couple of sprigs of thyme leaves. 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 chicken, steak, mashed potatoes, pasta, 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 baby Bella but standard white button mushrooms, 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 in, 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.
- Greek meatballs or keftedes are so fragrant, with lots of fresh mint and parsley.
- This trio of peinirli-Greek pizza boats is excellent as an appetizer, quick snack, or a full-on meal.
- Greek lemon potatoes with garlic and oregano are the perfect side to a chicken or lamb roast or anything grilled.
Check all the pantry items a Greek kitchen wouldn’t go without.
If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.
Creamy Mushroom Sauce
- 16 oz mushrooms
- 2 tbsp salted butter
- 1 tbsp extra virgin olive oil
- ½ cup white wine
- 1 tsp ground mustard
- 2 tsp ground nutmeg
- 1 tsp Worcestershire sauce
- 1 organic palm oil-free veggie bouillon cube
- ½ cup water
- 1 cup heavy cream
- 2-3 sprigs fresh thyme or sage leaves
- Heat one tablespoon olive oil and two tablespoons butter in a large skillet. 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 the bouillon cube and half a cup of broth and a couple of sprigs of thyme leaves. 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 salty and freshly ground pepper to taste.
- Serve sauce over chicken, steak, mashed potatoes even omelets. Enjoy!
- Use the mushrooms you like. I used baby Bella, but regular white button mushrooms will work just fine.
- A dry white wine is best here. Sweet wines will not work as well with this recipe.
- If you don't have a bouillon cube use ½ cup broth.
- 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.