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    Home » Sauces » Creamy Mushroom Sauce

    Creamy Mushroom Sauce

    Last updated September 23, 2021. Originally posted June 10, 2021 By Jenny Skrapaliori-Graves. 18 Comments.

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    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.

    A black skillet with creamy mushroom sauce, a spoon and a cloth napkin..

    What you need to make this sauce:

    Ingredients for mushroom sauce.  A bowl of mushrooms, a stick of butter, a bottle of extra virgin olive oil, a cup with white wine, a cup of heavy cream , a small cup with ground mustard and nutmeg, a bottle of coconut aminos, fresh herbs like thyme leaves, some sea salt and freshly ground pepper on a butcher block.

    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. 
    Sliced mushrooms in a skillet.
    Sliced mushrooms in a skillet.
    • 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.
    Sliced mushrooms in a skillet.
    Creamy mushroom sauce, a thyme sprig and a spoon.
    • 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.
    Creamy mushroom sauce, and a spoon.

    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.
    Top left: A steak with a mushroom, cream sauce and some thyme leaves on a plate. top right: Close up of penne pasta with cream sauce and herbs. Bottom left: Meatballs in creamy sauce. Bottom right: Grilled chicken and mushroom sauce.

    Mushroom sauce helpful Q&A

    What kind of mushrooms should I use?

    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.

    Can I make this sauce dairy-free?

    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.

    Can you refrigerate or freeze creamy mushroom sauce?

    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.

    Creamy mushroom sauce, a thyme sprig and a spoon.
    • 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 out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    Creamy mushroom sauce.

    Creamy Mushroom Sauce

    by Jenny | The Greek Foodie
    This creamy mushroom sauce is great with chicken, chops, omelets, literally anything you are in the mood for. Delicious and so easy to make.
    5 from 9 votes
    Print Recipe
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    Prep Time 10 mins
    Cook Time 30 mins
    Course Sauce
    Cuisine International
    Servings 4
    Calories 337 kcal

    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 ½ 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. 
     
     
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products.

    Nutrition

    Calories: 337kcalCarbohydrates: 7gProtein: 4gFat: 32gSaturated Fat: 18gTrans Fat: 1gCholesterol: 97mgSodium: 211mgPotassium: 359mgFiber: 1gSugar: 2gVitamin A: 1280IUVitamin C: 8mgCalcium: 63mgIron: 1mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__

    Creamy Mushroom Sauce
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    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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