Savory mushroom sauce is rich, creamy, and loaded with mushroom flavor!

This sauce is easy to make and ready in about 20 minutes! Spoon it over pork, chicken, or even pour it over pasta for a delicious meal!

Creamy Mushroom Sauce in a pan topped with parsley

Why We Love This Recipe

Mushroom sauce has amazing flavor and is ready in just 20 mins, it is the best last-minute addition to any meal!

Any kind of mushrooms work in this recipe, I love to use a combination!

This versatile sauce is delicious served with anything spooned over pork chops, chicken, pasta, meatballs, or even rice.

It is perfect to use as a gravy for garlic roasted smashed potatoes or a simple sauce for sautéed asparagus or roasted cauliflower!

Creamy mushroom sauce ingredients

Ingredients & Variations

The recipe here will produce a smooth and almost silk-like consistency.

BROTH Chicken broth is the perfect subtle flavor for this recipe but it can easily be replaced with vegetable broth for a similar flavor or beef broth for a richer flavor.

CREAM Heavy cream, half-and-half, light cream, or milk can all be used in this recipe. But keep in mind, the lighter the cream the thinner and less creamy the sauce will be!

WINE For a deeper flavor, sub out the white wine for red and if there’s no wine at all, feel free to use some extra broth.

MUSHROOMS Experiment with different mushrooms like diced portobello or sliced shiitake or oyster mushroom!

Wine then heavy cream being added to sautéed mushrooms.

How to Make Mushroom Sauce

Easy and creamy, this sauce comes together in 1, 2, 3!

  1. Saute onion, add mushrooms, salt, pepper, garlic, and thyme until tender.
  2. Deglaze* the pan with wine.
  3. Add broth and cream. Stir thoroughly and serve.

Deglazing the pan is the perfect way to release every flavorful bit of food from the bottom of the pan!

Tips & Tricks

For a smooth & creamy sauce be sure to combine all ingredients thoroughly at each step. This will prevent clumps from forming in your sauce.

The mushroom sauce can be thickened by simmering just a little longer.

What to Serve with Mushroom Sauce

For an easy weeknight meal, try serving over oven-baked chicken breasts or grilled pork chops or tenderloin with this amazing sauce!

Think outside of the can by adding homemade mushroom sauce to sirloin tip roast or over roasted vegetables.  Or even use it as a gravy for mashed potatoes!

How did you serve this creamy Mushroom Sauce? Be sure to leave a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Creamy Mushroom Sauce in a pan topped with parsley
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Creamy Mushroom Sauce

This creamy mushroom sauce is quick and easy to prepare and goes with anything!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
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Ingredients  

  • ½ small yellow onion diced
  • 1 tablespoon salted butter
  • 12 ounces mushrooms brown or white, sliced
  • salt and pepper to taste
  • 2 cloves garlic minced
  • 3 sprigs fresh thyme or 1/4 teaspoon dried thyme
  • ½ cup white wine
  • ½ cup chicken broth
  • cup heavy whipping cream
  • 1 tablespoon cornstarch
  • 3 tablespoons chopped fresh parsley

Instructions 

  • Saute onion in butter until softened, about 3-5 minutes.
  • Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.
  • Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.
  • Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.
  • To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.
  • Let simmer 1 minute.
  • Season with parsley, salt and pepper to taste.
4.99 from 373 votes

Nutrition Information

Calories: 222 | Carbohydrates: 8g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 156mg | Potassium: 374mg | Fiber: 1g | Sugar: 2g | Vitamin A: 959IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Sauce, Side Dish
Cuisine American

Our Favorite Sauce Recipes

Mushroom sauce in a pan with writing
Mushroom sauce with writing
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Close up of mushroom sauce in a frying pan with text
Top image - prepared mushroom sauce Bottom image - wine being added to sautéed mushrooms with writing
Wine being poured into a frying pan of mushrooms with text.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. This is amazing! Just made it this evening to eat with seafood ravioli. This could easily stand on its own as a soup if doubled or tripled.5 stars

  2. I shall never buy condensed cream of mushroom soup…ever again. This recipe is over the moon delicious..used thyme and parsley from my garden. thank you so much for a chemical free mushroom sauce5 stars

  3. Super recipe , and easy, quick, very versatile! I used both big steak cut (white) and lions mane ‘shrooms and this was divine! A keeper!5 stars

  4. Oh my goodness. I had some mushrooms to use up in my fridge and wasn’t expecting much from a quick sauce, but it’s one of my favorites now. Extremely flavorful and the kids loved it!5 stars

  5. So easy and delicious! I could eat it straight but served it over shrimp/lobster ravioli from Aldi. Just fabulous! I used half and half instead of heavy cream. The wine is clutch, adding so much flavor and I didn’t need much cornstarch to thicken it. This is a keeper!5 stars

  6. This looks amazing. Can I make this sauce to slow cook over a meat for many hours like I do with cream of mushroom soup? An example would be to make this sauce and cook it poured over chuck roast for 6 hours at 225? Or would it burn down?

    1. I have never tried this recipe in a slow cooker, maybe another reader can offer some guidance. I would be worried it would burn down or the cream may become grainy and watery.

  7. This recipe is incredible. I’ve made this with your pork chops and will be using this sauce for the green bean casserole.5 stars