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My Creamy Mushroom Sauce Recipe is just the right combination of savory and earthy flavors! It works perfectly as a mushroom sauce for steak, chicken, pork, and pasta dishes, and comes together in under 30 minutes all in one pan! You are going to love the versatility of this sauce, and I know you will make it again and again!
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- Best Mushroom Sauce Recipe
- Mushroom Sauce Ingredients
- How to Make Mushroom Sauce
- Easy Mushroom Sauce Recipe Tips
- Mushroom Sauce Recipe FAQs
- Gluten-Free Instructions
- Vegan Instructions
- Best Mushrooms for Mushroom Sauce
- What to Serve with Mushroom Sauce
- How to Freeze Mushroom Sauce
- Easy Sauce Recipes
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Best Mushroom Sauce Recipe
When it comes to making any sauce, the secret is balance. A quality sauce calls for each layer of flavor to shine, and this is one of the (many!) reasons I love my creamy mushroom sauce as much as I do.
Silky mushrooms add an important depth of flavor, layered with crisp white wine, savory mustard, grated parmesan cheese, and a sprinkling of fresh herbs. The result is a perfectly creamy mushroom sauce with just the right amount of decadence!
This is the perfect mushroom sauce for pasta, especially if you're against the clock and looking for a mouth-watering and crowd-pleasing recipe! My vegetarian friends love when I whip this up, and frankly, so does my family. Seriously, I can't keep enough of this sauce around!
Mushroom Sauce Ingredients
- Butter
- Onion
- Garlic
- All-purpose plain flour
- Button mushrooms (or mushrooms of choice)
- White wine
- 2% milk
- Grated parmesan
- Dijon mustard
- Creme fraiche or sour cream
- Freshly chopped parsley
How to Make Mushroom Sauce
- Melt butter in a large pan over medium heat, then add garlic and onions and fry until soft. Add mushrooms and continue to fry for another 2 minutes, or until they begin to soften.
- Sprinkle flour over the mushrooms and stir well. Some of the flour may stick to the base of the pan - that's okay. Add white wine and scrape up any bits of flour at the bottom; as the wine reduces, it will mix with the flour and begin to thicken. As the wine thickens, begin adding the milk a little at a time while stirring continuously. Gradually adding milk while stirring will prevent lumps from forming, so make sure to do this step slowly.
- Once all the milk is added, continue stirring and allow it to simmer for about 2 minutes to ensure the flour cooks out and the sauce thickens well. When ready, add parmesan, dijon mustard, creme fraiche, and seasoning, then stir.
- Add extra parmesan and fresh parsley when serving. Serve with meal of choice, and enjoy!
Easy Mushroom Sauce Recipe Tips
- Clean mushrooms with a damp kitchen towel or small brush. Never submerge mushrooms completely in water.
- Button mushrooms work well with this recipe for their mild flavor and firm texture, but feel free to use whichever variety of mushrooms you enjoy.
- When cooking mushrooms, try not to overcrowd the pan. You want the mushrooms to brown evenly to add maximum flavor to the sauce (think of the same way we sear meat and scrape the brown bits from the pan).
- Watch the heat! Medium heat is best for cooking mushrooms so they are browned evenly.
Mushroom Sauce Recipe FAQs
Creamy mushroom sauce is a combination of button mushrooms, parmesan cheese, white wine, crème fraiche or sour cream, milk, and seasonings, resulting in a velvety, savory sauce.
This recipe for mushroom sauce uses flour as a thickening agent. The consistency of the sauce depends on how much flour is used, so you can adjust it to your liking.
My recipe for mushroom sauce lasts for up to 5 days in an airtight container stored in the refrigerator.
Mushrooms are best cleaned with a small brush or damp paper towel. You never want to submerge mushrooms fully in water because they will absorb it and become soggy. Gently scrub away any dirt from the top of the mushroom, the mushroom gills, and the stalk, before slicing. If you buy pre-sliced mushrooms, you do not need to clean them.
Gluten-Free Instructions
My recipe for creamy mushroom sauce is thickened with flour, so it is not gluten-free. However, you can simply substitute the flour for 1 Tablespoon of cornstarch as a thickener to make it gluten-free. To use cornstarch, follow these directions:
- Wait until after the milk has been added to the sauce.
- To avoid lumps, remove some of the sauce from the pain (about ¼ cup) and add the cornstarch to the sauce you've removed, whisking as you do.
- Once mixed together, add the ¼ cup sauce back into the saucepan. Continue to stir.
Vegan Instructions
If you want to make this recipe vegan, substitute these ingredients:
- Vegan butter alternative
- Onion
- Garlic
- All-purpose plain flour
- Button mushrooms (or mushrooms of choice)
- White wine
- Soy or oat milk
- Vegan grated parmesan
- Dijon mustard
- Vegan sour cream
- Freshly chopped parsley
Please note the consistency may be different when substituting vegan ingredients. You may need to alter the amount of flour or cornstarch used when thickening the sauce. The flavor will not be the same as the original version of the recipe, but it will be delicious!
Best Mushrooms for Mushroom Sauce
With so many varieties of mushrooms available in the produce section, I understand how overwhelming it can be choosing which ones to use for a sauce.
For my creamy mushroom recipe, I like to use button mushrooms because of their firm texture and slightly sweet flavor. They're easy to find and budget-friendly, too!
But, you can use whichever type of mushroom you enjoy the most and it will work well for this sauce recipe. Here is a quick guide to picking the perfect mushroom:
- Cremini Mushrooms: Also known as Baby Bellas or brown mushrooms, creminis are young Portobello mushrooms. They have a firmer texture than traditional white mushrooms and an earthier flavor. Perfect as a sauteed side dish; check out these sauteed mushrooms and onions!
- Portobello Mushrooms: The very popular Portobello mushrooms are large, dense, and wide. They have a meaty texture, amazing when grilled, stuffed, or marinated. You can even make a burger out of them.
- White (Button) Mushrooms: The most popular among the mushroom varieties, the white—or button—mushroom is utilized for its mild flavor and versatility. You can find these mushrooms in soups, salads, stir-fries, or on pizzas and flatbreads.
- Oyster Mushrooms: You can recognize this variety of mushrooms by their "fan" shaped cap. These mushrooms have a very delicate texture and are mild in flavor. Some people notice a slight seafood flavor when eating these mushrooms, hence their name.
- Shiitake Mushrooms: These mushrooms are known for their umbrella-shaped cap, and are often found in Japanese cuisine. They tend to have an intense aroma and slightly woodsy flavor.
- Chanterelle Mushroom: Described as having trumpet shaped cap, these are the most popular type of wild mushroom. Consisting of a golden hue and slightly fruity flavor (some compare it to a slightly apricot flavor!) you can find these mushrooms during colder months when they are cultivated.
- Porcini Mushrooms: Because they are not always accessible, porcini mushrooms are typically dried and need to be reconstituted before cooking. Also a wild mushroom variety like Chanterelle, these mushrooms are reddish-brown in color and are known for their smooth texture and aromatic flavor. I like to use these mushrooms for making homemade vegetable broths!
What to Serve with Mushroom Sauce
Creamy mushroom sauce, in my opinion, is so good, all you need is a piece of crusty bread to serve it with! But, of course, if you want to make it a complete meal, try using it for these recipes:
- Creamy mushroom sauce for pasta: I like to use a wide rounded noodle like penne to soak up and hold this sauce. Creamy mushroom sauce is also delicious with spaghetti, angel hair, or linguini pasta. Simply serve with bread and a side salad and you're all set!
- Mushroom sauce for steak: Pan-seared steak is delicious on its own, but adding my mushroom sauce takes it up a notch. Because of the richness of the sauce, I like to serve this with a leaner cut of beef, like filet mignon (tenderloin) or sirloin.
- Pork and mushroom sauce: Grilled pork chops are a great option for mushroom sauce, or served alongside a roasted pork tenderloin.
- Creamy mushroom sauce for chicken: Easy pan seared chicken breasts with creamy mushroom sauce is a great weeknight meal (and wholesome, too!). I also like to serve creamy mushroom sauce with roasted chicken thighs when I want something comforting to feed my family.
- Veggies: Serve this sauce over-top your favorite roasted veggies for a delicious vegetarian meal or side dish. We like mushroom sauce with roasted carrots, grilled asparagus, or—when feeling really decadent—as a sauce for baked potatoes.
How to Freeze Mushroom Sauce
This sauce can be frozen for up to 2 months in an airtight container with at least 1-inch of space at the top, or freezer bags (make sure to label with the date).
Because creamy sauces do not always freeze well, I like to defrost the sauce in the refrigerator overnight and then reheat it in a medium sauce pan on low heat.
To bring the sauce back to up to par, add 1 tablespoon butter, 2 tablespoons milk, and a sprinkling of parmesan cheese. Whisk vigorously to bring the sauce together.
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Amazing Creamy Mushroom Sauce
Equipment
Ingredients
- 1 Tablespoon Butter
- 1 Onion finely chopped
- 1 clove Garlic finely chopped
- 2 Tablespoons Plain flour
- 1½ cups button mushrooms or mushrooms of choice; about 11 oz.
- ½ cup White wine
- 1½ cups 2% milk
- 2 Tablespoons Grated parmesan or your choice of hard cheese
- 1 teaspoon Dijon mustard optional
- 1 Tablespoon Creme Fraiche or Sour cream
- Handful freshly chopped parsley optional
Instructions
- Melt butter in a large pan over medium heat, then add garlic and onions and fry until soft. Add mushrooms and continue to fry for another 2 minutes, or until they begin to soften.1 Tablespoon Butter, 1 Onion, 1 clove Garlic, 1½ cups button mushrooms
- Sprinkle flour over the mushrooms and stir well. Some of the flour may stick to the base of the pan - that's okay. Add white wine and scrape up any bits of flour at the bottom; as the wine reduces, it will mix with the flour and begin to thicken.As the wine thickens, begin adding the milk a little at a time while stirring continuously. Gradually adding milk while stirring will prevent lumps from forming, so make sure to do this step slowly.2 Tablespoons Plain flour, ½ cup White wine, 1½ cups 2% milk
- Once all the milk is added, continue stirring and allow it to simmer for about 2 minutes to ensure the flour cooks out and the sauce thickens well. When ready, add parmesan, dijon mustard, creme fraiche, and seasoning, then stir.2 Tablespoons Grated parmesan, 1 teaspoon Dijon mustard, 1 Tablespoon Creme Fraiche
- Add extra parmesan and fresh parsley when serving. Serve with meal of choice, and enjoy!Handful freshly chopped parsley
Notes
- Clean mushrooms with a damp kitchen towel or small brush. Never submerge mushrooms completely in water.
- Button mushrooms work well with this recipe for their mild flavor and firm texture, but feel free to use whichever variety of mushrooms you enjoy.
- When cooking mushrooms, try not to overcrowd the pan. You want the mushrooms to brown evenly to add maximum flavor to the sauce (think of the same way we sear meat and scrape the brown bits from the pan).
- Watch the heat! Medium heat is best for cooking mushrooms so they are browned evenly.
Nutrition
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