Creamy mushroom sauce
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Every cook needs a good easy creamy mushroom sauce recipe. It’s perfect stirred through pasta and fantastic on grilled steak.
When I was 14 years old I asked my mom if I could start cooking dinner for our family every now and then. She didn’t hesitate for a second to let me take the reigns while she went to settle on the couch with her book. I didn’t have a clue what to make but luckily my mom kept a pretty well-stocked fridge/freezer and I quickly settled on chicken schnitzel (which I still buy ready-made, FYI) drenched in creamy mushroom sauce, mashed potatoes and carrots.
There was only one problem, I had no idea how to make mushroom sauce. My mom gave me direction from the couch but for the most part I was on my own. I chopped the garlic, sliced the mushrooms and added them to a hot pan with some oil. Fried them (for not nearly long enough) and poured in WAY too much cream. In went a slurry of milk and corn flour to thicken it all up and I seasoned it (again, not nearly enough). It was the first recipe I had ever made by myself.
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Over the years, I perfected (in my opinion) this very humble and simple recipe and can honestly say I make it at least once a week now. Whether I stir it into al dente pasta for a fast weeknight dinner, pour it over crispy oven-baked fries for a lazy weekend snack or serve it with medium-rare steak, we LOVE creamy mushroom sauce in our household.
Feel free to play around with the flavourings but I honestly think thyme, garlic and lemon were all made for mushrooms. If you wanted to keep the sauce more on the low-cal side, substitute the cream for milk. Of course, the sauce won’t be as rich and luscious but it will still be delicious. And that’s really it. This recipe is SO easy and so simple but will quickly become a favourite in your home too. Guaranteed.
- 1 tablespoon butter
- 2 tablespoons oil
- 5 cups approximately 500g portabellini/chestnut mushrooms, halved/sliced
- 2 sprigs fresh thyme
- 2 garlic cloves crushed
- 1 cup 250ml cream
- 1 cup milk mixed with 3 teaspoons corn flour/corn starch
- 1-2 tablespoon lemon juice to taste
- salt & pepper to taste
- 2 tablespoons chopped parsley
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Heat the butter and olive oil together.
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Add the mushrooms to the pan with the thyme and season with salt and pepper.
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Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
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Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
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Season with lemon, salt and pepper and add the parsley.
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Serve.
3 ways to use Creamy mushroom sauce
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Creamy mushroom pot pie
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This looks really good. I’m going to make it tonight and pour it over Italian sausage and creamy polenta.
Thanks for the recipe.
How do you think this would turn out with another cup of cream instead of the milk?
Just much richer. More is more, I say! 😉
What ‘cream’ you used to for your sauce ?
I used whipping/heavy cream.
Made this to try to copy the pizza express mushroom bruschetta – even better, thanks for the recipe!!?
Yay! So glad you liked it.
I made this sauce last night and served it with Woolies chicken schnitzel and it was delicious. Easiest mushroom sauce recipe I have ever tried and I actually scraped the sauce from my plate it was so tasty. Thanks for a great recipe!
I am so glad to hear that Diane!
I could dive into this sauce head first. Yum!
You and me both!
I am making this tonight to top some pork chops but added finely chopped onion as well. It smells and tastes great!
I hope you loved it, love the addition of onion!
I could probably eat the sauce by itself. It looks so rich and creamy!
I’m not going to lie, I have actually done that and it’s totally delicious.
I LOVE mushroom sauce. Yours looks so simple and easy to do. Definitely trying this soon!
I hope you love it Nadine!
Your favorite meal sounds like it would be my favorite meal too Alida! This mushroom sauce looks amazing and I’m sure it’s pure perfection! My husband Tom would absolutely LOVE this!
I always know I’m onto a goodie when Tom would approve. 😉