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Home » Recipes » Creamy mushroom sauce

Creamy mushroom sauce

September 3, 2020 by Alida Ryder 114 Comments

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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.

 

Easy creamy mushroom sauce

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.

Feel free to play around with the flavorings 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 favorite in your home too. Guaranteed.

Easy creamy mushroom sauce

How to make creamy mushroom sauce?

  1. Cook the mushrooms: Melt butter and olive oil together in a large frying pan then fry the mushrooms until they are golden brown. For intense flavor, it’s important to let the mushrooms brown well. Add garlic and allow to cook for another 30 seconds.
  2. Make the sauce: Pour the cream into the pan. Mix well then pour in the milk and cornstarch mix. Allow to simmer until the sauce has thickened and any flouriness has cooked off. (If you prefer, you can omit the cornstarch mix and reduce the sauce down to thicken. You might need to start with more cream though as this will result in less sauce, overall.) Season with lemon, salt and pepper and serve.

Why did my sauce split?

With the use of cornflour in this recipe, your mushroom sauce shouldn’t split as there is starch keeping the water and fat molecules together. A sauce splits when too much water has evaporated and there is nothing for the fat to emulsify with. To save a split sauce, simply whisk in a few tablespoons of water to restore the balance between water and fat.

Why is my sauce lumpy? 

It could be that you didn’t whisk the corn flour and milk well enough before adding it to the sauce. Whisk with a wire whisk until smooth and add a little more stock/water.

Why is my sauce pale in color? 

If you didn’t allow the mushrooms to brown well, the end result will be a paler sauce. There’s nothing wrong with this but if you prefer a more golden sauce, make sure to allow the mushrooms to brown properly before adding the liquid. Also take care not to over-crowd the pan, rather frying the mushrooms in batches. Some mushroom varieties are also more pigmented. Button mushrooms are very pale in comparison to portabellini/chestnut mushrooms so it could also be the type of mushroom you used.

Ways to use creamy mushroom sauce

  1. Creamy mushroom pasta bake
  2. Creamy mushroom pork chops
  3. Easy creamy mushroom chicken
  4. Creamy mushroom pot pie

Creamy mushroom sauce

Every cook needs a good easy creamy mushroom sauce recipe. It's perfect stirred through pasta and fantastic on grilled steak.
4.46 from 236 votes
Print Pin Rate
Course: Sauce, Side Dish, Vegetarian
Cuisine: American
Keyword: Creamy mushroom sauce, Creamy mushroom sauce recipe, Mushroom sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 132kcal
Author: Alida Ryder

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons oil
  • 5 cups portabellini/chestnut mushrooms, halved/sliced approximately 500g/ 1 pound
  • 2 sprigs fresh thyme
  • 2 garlic cloves crushed
  • 1 cup 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

Instructions

  • Heat the butter and olive oil together.
  • Add the mushrooms to the pan with the thyme and season with salt and pepper.
  • Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant. 
  • Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
  • Season with lemon, salt and pepper and add the parsley.
  • Serve.

Video

Nutrition

Calories: 132kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 99mg | Potassium: 365mg | Fiber: 1g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 5.3mg | Calcium: 100mg | Iron: 0.5mg


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Filed Under: Dinner Recipes, Gluten Free, Lunch, Quick and Easy, Recipes, Sides, Vegetarian, Videos Tagged With: creamy mushroom sauce, easy recipe, food video, Gluten Free, Mushroom recipe, mushroom sauce, recipe, recipe video, sauce, Sauce recipe, vegetarian, video. cooking video

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Comments

  1. Alice

    February 4, 2022 at 10:18 AM

    I’m 14 and made this recipe for my family with our streak and it was so good I got many compliments and it was easy and simple to make!!

    Reply
  2. Luicio Carrozzo

    December 7, 2020 at 8:51 AM

    Made this in large quantity to use in my restaurant, sauce absolutely fantastic, However, made 15litre on the stove and left to cool overnight, decanted into a big plastic container in the morning only to find that sauce started fermenting some 2 hours later. Please advise what could cause this to happen.

    Reply
    • Alida Ryder

      December 10, 2020 at 3:07 PM

      No clue, to be honest. Perhaps just the heat in a commercial kitchen?

      Reply
  3. Claire

    October 29, 2020 at 7:32 AM

    Want to make this for dinner tonight. Can a cup of full cream plain yoghurt be added as a substitute to the cup of cream (I don’t have cream in my fridge)?

    Reply
    • Alida Ryder

      November 2, 2020 at 3:30 PM

      Yes, the finished result won’t be quite the same and take care not to let it boil as the yogurt can cause the sauce to split.

      Reply
  4. Quinn

    August 25, 2020 at 5:38 PM

    Hello! Does this sauce freeze well? I’m hoping to make it ahead of time for a dinner coming up.

    Reply
    • Alida Ryder

      August 31, 2020 at 3:19 PM

      You can freeze it but it also lasts in the fridge for up to 4 days.

      Reply
  5. Chani

    August 20, 2020 at 2:31 PM

    This was wonderful! My first time ever making a sauce from scratch. I poured it over pasta… I didn’t have cornflour so I used 4 heaped teaspoons of regular white flour, and used oregano instead of thyme and garlic… My husband, who always orders mushroom cream sauce in restaurants, enthusiastically said “PUT THIS ON THE MAKE-AGAIN LIST!”
    Thank you so much!

    Reply
  6. Nicole Mitchell

    June 18, 2020 at 9:26 AM

    Will be trying this with steak for fathers day!

    Reply
    • Alida Ryder

      June 22, 2020 at 4:11 PM

      Hope you loved it!

      Reply
  7. Vana

    May 2, 2020 at 6:34 PM

    Excellent, my 10-year-old son loved it! We had it with steak and chips. I added one teaspoon of wholegrain mustard. A bit of mustard takes it to another level! I dipped my oven chips in the sauce…there was nothing left.

    Reply
  8. Ekaterina

    May 2, 2020 at 6:06 PM

    Simply amazing….great job mixing these ingridents together…second time im making it…cant wait to break my fast :9.

    Reply
    • Ami

      June 14, 2020 at 6:31 AM

      Me too Alhumdulillah! I made it spicier though and added some chicken bouillon and chilli pepper. I’m going to try mustard next time like another person posted. That would probably make it really tasty too!

      Reply
  9. Rosie

    April 29, 2020 at 3:36 PM

    Yet to make but just curious .. to make this vegan friendly I plan to sub for soy milk or coconut milk, but just wondering if you feeling using coconut cream will work well or best to leave without (and just a little more cornstarch perhaps?) would love your thoughts! Awesome recipe and look forward to making.

    Reply
    • Alida Ryder

      May 1, 2020 at 9:52 AM

      Hi Rosie. Yes you can use any alternative-dairy and thicken with cornstarch. I would add a little cornstarch at a time, allowing it to cook and adjust as you feel necessary. Adding too much cornstarch will result in a very thick, pasty sauce.

      Reply
    • Lynda

      March 7, 2022 at 5:01 PM

      HI Rosie I substitute with Soya Cream all the time in dishes that ask for cream & it works a treat

      Reply
  10. Natalie Jackson

    March 28, 2020 at 4:34 PM

    Wonderful recipe, tastes great and its so easy. We use it on steak and even as a pasta sauce

    Reply
    • Alida Ryder

      March 28, 2020 at 8:50 PM

      Thanks Natalie!

      Reply
  11. Huw

    March 22, 2020 at 9:55 PM

    Great recipe. Used oregano instead of thyme and worked fine. Also added some tarragon at the end for extra taste!

    Reply
    • Alida Ryder

      March 25, 2020 at 3:12 PM

      Yum!

      Reply
  12. Ivan

    January 6, 2020 at 1:22 AM

    First time making a homemade mushroom sauce and enjoyed it. Turned out a little thicker than I would like but that was my fault as I cooked it too long. Did not have any cream so use evaporated milk and it was fine. I do have a question. The nutritional values listed, is that for the whole recipe or per serving?

    Reply
    • Alida Ryder

      January 12, 2020 at 4:03 PM

      The nutritional info is per serving. So glad you liked this recipe. 🙂

      Reply
  13. Fred

    December 26, 2019 at 8:35 PM

    This sounds like a terrific recipe! Can the sauce be made ahead of time and reheated prior to serving? If so, how would you recommend doing so?

    Reply
    • Alida Ryder

      December 28, 2019 at 3:05 PM

      Absolutely. Just bring it to a gentle simmer over medium heat until warmed through.

      Reply
  14. Mike

    December 20, 2019 at 3:14 AM

    Quite a nice recipe. Strongly recommend. One comment, though. If you are using with another recipe that also calls for salt I recommend that you do not salt the sauce. I used with a pork tenderloin recipe that also called for salt; the result was a bit too salty. Otherwise great. BTW I also used half and half and it was perfect.

    Reply
  15. Addie Long

    October 2, 2019 at 1:02 AM

    Absolutely delicious!
    My kids loved it too, thank you so much for this recipe.
    We’re not meat eaters so this mushroom sauce over some pasta was great, thanks again!

    Reply
    • Alida Ryder

      October 3, 2019 at 4:36 PM

      I am so happy that you and your family loved it Addie.

      Reply
  16. Grace

    September 30, 2019 at 9:08 PM

    Can I use half and half?

    Reply
    • Alida Ryder

      October 3, 2019 at 4:37 PM

      Yes, definitely!

      Reply
  17. Alicia

    September 4, 2019 at 2:23 PM

    I made this without tweaking anything. I had shitake, cremini, and chanterelle shrooms, and I loved this sauce so much. I did omit the lemon because I was afraid it would cause the sauce to break.

    Reply
  18. Dor

    August 27, 2019 at 7:17 PM

    Fantastic!
    I haven’t used exact measures but this is great.
    Add some parmigiano and it makes wonders with pasta

    Reply
    • Alida Ryder

      August 28, 2019 at 3:37 PM

      Delicious! Makes the best pasta sauce.

      Reply
  19. Steve

    August 11, 2019 at 10:07 PM

    5 Stars!
    Came out great the first time and everyone loved it. Easy to adjust for varying results too.

    Reply
    • Alida Ryder

      August 12, 2019 at 8:21 AM

      So happy to hear that. 🙂

      Reply
  20. Qwin

    July 31, 2019 at 10:56 AM

    Hi Alida,

    Can I use this sauce to add to my fetuccini pasta? Will it be appropriate?

    Reply
    • Alida Ryder

      August 1, 2019 at 11:25 AM

      Absolutely! This sauce will be delicious with pasta.

      Reply
  21. Martha Njoki

    July 14, 2019 at 8:32 AM

    The recipe is a 10/10. My family loved it!

    Reply
    • Alida Ryder

      July 14, 2019 at 8:52 AM

      That is great to hear, thanks Martha.

      Reply
  22. Jessica

    July 11, 2019 at 4:58 AM

    Hi Aliya, I want to make this sauce but I’m not sure about the cream. I’m allergic to cow milk so I usually use goat, but can’t get goat cream anywhere. Will that have a huge impact on the sauce? I expect it might be thinner but not sure about any other consequences. Any suggestions to mitigate that?

    Reply
    • Alida Ryder

      July 14, 2019 at 2:11 PM

      You can definitely make this with milk instead of cream. If you want a thicker sauce, simply add a little more cornstarch/cornflour to the sauce and allow to cook until your desired thickness is achieved.

      Reply
    • Ann Baker

      October 22, 2019 at 6:08 AM

      Alpro do a single cream that is dairy free. Would be a bit thicker than milk and the taste is just like dairy cream.

      Reply
  23. Tracy

    July 7, 2019 at 9:55 AM

    Best mushroom sauce recipe I’ve ever tried. So delicious on chicken and steak.

    Reply
    • Alida Ryder

      July 7, 2019 at 11:03 AM

      What a lovely compliment, thanks Tracy!

      Reply
  24. Sarita

    June 23, 2019 at 2:36 AM

    Absolutely love this recipe and make it for every BBQ we go out on. Question – with cream inside, can it be frozen? (and if so, any tips to stop it separating or tasting different?)

    Reply
    • Alida Ryder

      June 24, 2019 at 11:55 AM

      I haven’t tested freezing this recipe so I can’t give guaranteed advice. The flour should stabilize the cream. Thaw the sauce overnight and then gently heat in a saucepan, if it does separate, whisk in a little more milk mixed with cornflour. I’ll test it properly the next time I make this sauce to be sure. 🙂

      Reply
      • Kate Edwards

        November 7, 2019 at 6:54 PM

        Has anyone successfully freezed it and thawed eaten it?

        Reply
  25. Elizabeth

    June 14, 2019 at 6:03 AM

    I use this mushroom sauce for everything and absolutely love it. It is perfect on steak, chicken, pork and pasta. 10/10!

    Reply
    • Alida Ryder

      June 17, 2019 at 6:29 PM

      That’s awesome to hear. Thanks Elizabeth!

      Reply
  26. Zaynab Daura

    May 21, 2019 at 8:00 PM

    Hi Alida. I have to say your recipes are just amazing cos they are so simple and uncomplicated. Pls keep them coming. I have a question, u know the quick videos of new recipes on the sight that pop up, how do we get the full recipe with the measurements? Thank you so much.

    Reply
    • Alida Ryder

      June 9, 2019 at 9:52 AM

      Thanks so much! The best is to use the search bar and search for the recipe you are looking for. 🙂

      Reply
  27. Shree

    March 15, 2019 at 12:11 PM

    Hi Aliya.. Thanks for explaining the recipe in simple and clear fashion. Also the FAQs are quite helpful too. I have always had great fondness for mushroom sauce with the preference of sauces available at any restaurant for steak. I tried the recipe and it was really yummy!! Thanks again ?

    Reply
    • Alida Ryder

      March 17, 2019 at 1:51 PM

      SO happy to help. And glad you liked it. 🙂

      Reply
  28. Janette C

    January 2, 2019 at 9:17 AM

    I’ve tried this and everyone absolutely loves it!! Thanks! Also wondering how long the mushroom sauce will last when refrigerated?
    L

    Reply
    • Alida Ryder

      January 3, 2019 at 9:15 AM

      I’m so glad to hear that Janette. The sauce will keep for 3-4 days in the refrigerator. Just make sure to store it in an air-tight container.

      Reply
  29. Rochell Star

    December 23, 2018 at 4:45 AM

    Wow, it was yum, 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!

    Reply
    • Alida Ryder

      December 23, 2018 at 1:22 PM

      So happy you liked it!

      Reply
  30. Chantal

    November 23, 2018 at 8:35 PM

    This sauce has become a staple in our home. We have it on chicken and steak, with pasta. I often add bacon and my kids just love it.

    Reply
    • Alida Ryder

      November 24, 2018 at 8:21 PM

      That’s wonderful to hear. Added bacon sounds awesome!

      Reply
  31. Catherine

    November 12, 2018 at 3:51 PM

    I became a stay at home mom 6 months ago when my son was born. I’ve been looking for new recipes to try out on my hubby and this looks delicious! Trying this out tonight!

    Reply
    • Alida Ryder

      November 13, 2018 at 9:41 AM

      Hope you love it!

      Reply
  32. Erle

    October 17, 2018 at 2:36 PM

    Done this many times now. I love it with chiken and rice!! 🙂

    Reply
    • Alida Ryder

      October 17, 2018 at 2:44 PM

      Delicious! Thanks for your comment!

      Reply
  33. Anita

    July 24, 2018 at 12:49 PM

    First time making a sauce from scratch… the family loved it. Thank you.

    Reply
    • Alida Ryder

      July 25, 2018 at 10:04 AM

      So glad you liked it Anita!

      Reply
  34. Me

    July 11, 2018 at 8:09 AM

    What about the corn starch ? When do I put that in

    Reply
    • Alida Ryder

      July 11, 2018 at 3:18 PM

      You add the cornflour to the milk and mix well and then you’ll see at step 4 in the recipe, the milk and cream are added to the pan of mushrooms.

      Reply
  35. Alank61

    July 9, 2018 at 11:03 PM

    please clarify your recipe. Corn Flour is ground corn. Corn starch is. a different ingredient from processed corn and is commonly used as a thiickener in sauces. (reference Americas Test Kitchens cookbooks)

    Reply
    • Alida Ryder

      July 11, 2018 at 3:16 PM

      In South Africa (where I live) corn starch is called corn flour, which is why I mention both names. You want the fine powder variety for this to thicken the sauce.

      Reply
  36. SamiraBoudib

    May 26, 2018 at 2:26 PM

    Love this recipe. So simple to make. Will try it out with roasted potatoes and grilled chicken. A bit different from the one I usually make. Thumbs up for this.

    Reply
    • Alida Ryder

      May 29, 2018 at 6:42 PM

      So happy to hear you loved it.

      Reply
  37. Lin

    May 5, 2018 at 9:58 PM

    Made the mushroom sauce tonight and it was the best I’ve ever made. Really tasty and ideal with my bacon wrapped chicken. Thanks for such a great recipe.

    Reply
    • Alida Ryder

      May 7, 2018 at 6:26 AM

      That is fantastic to hear Lin. Thanks so much! Love the idea of that bacon wrapped chicken!

      Reply
  38. Roxy

    April 26, 2018 at 10:34 AM

    Do you remove the rosemary sprigs at some point? Thanks

    Reply
    • Alida Ryder

      May 1, 2018 at 8:48 AM

      Normally just before serving 🙂

      Reply
  39. Sarah Chatterton

    April 4, 2018 at 5:39 PM

    I actually made this and I must say it was the tastiest ever! I didn’t think the lemon would give it what was missing! Just to think I was gonna leave it out! And try it with roasted chicken today and mash. Should go down a treat

    Reply
    • Alida Ryder

      April 9, 2018 at 11:35 AM

      So happy to hear that. I find that often what anything creamy needs is just a squeeze of lemon. 🙂

      Reply
  40. Hailey

    March 22, 2018 at 10:23 PM

    What do you normally pair this with? Like chicken and pasta or pork hops and rice?

    Reply
    • Alida Ryder

      March 25, 2018 at 2:50 PM

      All of the above but mostly I serve it on grilled steak or stir it through cooked pasta for a quick and easy dinner.

      Reply
  41. Mary

    March 16, 2018 at 8:05 PM

    Perfect mushroom sauce. So creamy and delicious.

    Reply
    • Alida Ryder

      March 18, 2018 at 3:18 PM

      So glad you liked it.

      Reply
  42. sean

    February 14, 2018 at 10:51 AM

    would it work with out the corn starch?

    Reply
    • Alida Ryder

      February 16, 2018 at 8:29 AM

      Yup! You just need to let it reduce for slightly longer.

      Reply
  43. Muska Sarbaz

    February 12, 2018 at 12:17 PM

    Hi!
    You seem like such a talented chef!!
    What cream do you use for the recipe, and what brand is it?
    Thank you so much!!

    Reply
    • Alida Ryder

      February 12, 2018 at 9:20 PM

      Any whipping/heavy cream will work perfectly well.

      Reply
  44. Joanne McKinney

    February 8, 2018 at 4:03 AM

    The directions don’t mention when to add the corn starch . ??

    Reply
    • Alida Ryder

      February 8, 2018 at 4:48 PM

      You’ll see in the ingredients list that the cornstarch is mixed into the milk. The milk and cream are added to the sauce together.

      Reply
  45. Loretta Hitchcock

    January 17, 2018 at 9:57 PM

    How do I make mushroom soup base for pasta besides what u said in ur recipe

    Reply
    • Alida Ryder

      January 18, 2018 at 8:41 AM

      I’m not sure what you mean, could you elaborate?

      Reply
  46. Ben

    January 15, 2018 at 9:46 AM

    My family ask for this sauce every time we cook steak. Thanks for a great recipe!

    Reply
    • Alida Ryder

      January 15, 2018 at 9:46 AM

      I’m so glad you and your family like this recipe Ben!

      Reply
      • Sandy

        January 21, 2018 at 1:55 AM

        Will this recipe be sufficient for sauce for 9 fillet mignon? Looks amazing!

        Reply
        • Alida Ryder

          January 22, 2018 at 3:29 PM

          I would make a little bit extra just in case. Maybe 1½ times this recipe?

          Reply
  47. Lauren

    January 15, 2018 at 9:43 AM

    This has become my go-to recipe for mushroom sauce. It’s easy and so tasty.

    Reply
    • Alida Ryder

      January 15, 2018 at 9:46 AM

      So pleased to hear you like it Lauren!

      Reply
  48. Elinor

    December 16, 2017 at 10:31 PM

    You left out when to add the garlic. I make a very similar sauce with dill.

    Reply
  49. Joe

    December 15, 2017 at 1:33 AM

    This looks really good. I’m going to make it tonight and pour it over Italian sausage and creamy polenta.
    Thanks for the recipe.

    Reply
  50. Katie

    October 23, 2017 at 9:26 PM

    How do you think this would turn out with another cup of cream instead of the milk?

    Reply
    • Alida Ryder

      October 24, 2017 at 4:15 PM

      Just much richer. More is more, I say! 😉

      Reply
  51. Angela

    October 11, 2017 at 8:16 PM

    What ‘cream’ you used to for your sauce ?

    Reply
    • Alida Ryder

      October 17, 2017 at 9:08 AM

      I used whipping/heavy cream.

      Reply
  52. John

    October 3, 2017 at 10:01 PM

    Made this to try to copy the pizza express mushroom bruschetta – even better, thanks for the recipe!!?

    Reply
    • Alida Ryder

      October 4, 2017 at 2:30 PM

      Yay! So glad you liked it.

      Reply
  53. Diane

    July 6, 2017 at 8:08 AM

    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!

    Reply
    • Alida Ryder

      July 6, 2017 at 8:09 AM

      I am so glad to hear that Diane!

      Reply
  54. Simone

    July 6, 2017 at 8:07 AM

    I could dive into this sauce head first. Yum!

    Reply
    • Alida Ryder

      July 6, 2017 at 8:09 AM

      You and me both!

      Reply
  55. Annelie

    July 5, 2017 at 5:22 PM

    I am making this tonight to top some pork chops but added finely chopped onion as well. It smells and tastes great!

    Reply
    • Alida Ryder

      July 6, 2017 at 8:10 AM

      I hope you loved it, love the addition of onion!

      Reply
  56. Connie

    July 5, 2017 at 5:21 PM

    I could probably eat the sauce by itself. It looks so rich and creamy!

    Reply
    • Alida Ryder

      July 6, 2017 at 8:11 AM

      I’m not going to lie, I have actually done that and it’s totally delicious.

      Reply
  57. Nadine

    July 5, 2017 at 5:20 PM

    I LOVE mushroom sauce. Yours looks so simple and easy to do. Definitely trying this soon!

    Reply
    • Alida Ryder

      July 6, 2017 at 8:11 AM

      I hope you love it Nadine!

      Reply
  58. Mary Ann | The Beach House Kitchen

    July 5, 2017 at 5:10 PM

    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!

    Reply
    • Alida Ryder

      July 6, 2017 at 8:13 AM

      I always know I’m onto a goodie when Tom would approve. 😉

      Reply

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