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.

 

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.

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.

Easy creamy mushroom sauce

How do you make the best creamy mushroom sauce?

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 then pour in the cream. Mix well then pour in the milk and cornflour mix. This will thicken the sauce. If you prefer, you can leave out the cornflour mix but you’ll need to cook the sauce down more to thicken which will mean a loss in volume. 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 water 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.

4.27 from 52 votes
Easy creamy mushroom sauce
Creamy mushroom sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Every cook needs a good easy creamy mushroom sauce recipe. It's perfect stirred through pasta and fantastic on grilled steak.
Course: Easy Recipe, Gluten free, Sauce, Side Dish, Vegetarian
Servings: 6
Calories: 240 kcal
Author: Alida Ryder
Ingredients
  • 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
Instructions
  1. Heat the butter and olive oil together.
  2. Add the mushrooms to the pan with the thyme and season with salt and pepper.
  3. Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant. 

  4. Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
  5. Season with lemon, salt and pepper and add the parsley.
  6. Serve.

Recipe Video

Nutrition Facts
Creamy mushroom sauce
Amount Per Serving
Calories 240 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 55%
Cholesterol 63mg 21%
Sodium 54mg 2%
Potassium 345mg 10%
Total Carbohydrates 6g 2%
Sugars 3g
Protein 4g 8%
Vitamin A 16.7%
Vitamin C 6.7%
Calcium 7.8%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

3 ways to use Creamy mushroom sauce

Saucy fries 

French fries with creamy mushroom sauce

Bacon corn bread breakfast 

Bacon corn bread breakfast

Creamy mushroom pot pie 

Creamy mushroom pot pie


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Showing 58 comments
  • Sarah Chatterton
    Reply

    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

    • Alida Ryder
      Reply

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

  • Hailey
    Reply

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

    • Alida Ryder
      Reply

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

  • Mary
    Reply

    Perfect mushroom sauce. So creamy and delicious.

  • sean
    Reply

    would it work with out the corn starch?

    • Alida Ryder
      Reply

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

  • Muska Sarbaz
    Reply

    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!!

    • Alida Ryder
      Reply

      Any whipping/heavy cream will work perfectly well.

  • Joanne McKinney
    Reply

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

    • Alida Ryder
      Reply

      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.

  • Loretta Hitchcock
    Reply

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

    • Alida Ryder
      Reply

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

  • Ben
    Reply

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

    • Alida Ryder
      Reply

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

      • Sandy
        Reply

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

        • Alida Ryder
          Reply

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

  • Lauren
    Reply

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

  • Elinor
    Reply

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

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