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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!
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 something fancy like beef wellington.
It is perfect to use as a gravy for garlic roasted smashed potatoes or a simple sauce for sautéed asparagus or roasted cauliflower!
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!
How to Make Mushroom Sauce
Easy and creamy, this sauce comes together in 1, 2, 3!
- Saute onion, add mushrooms, salt, pepper, garlic, and thyme until tender.
- Deglaze* the pan with wine.
- 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!
Creamy Mushroom Sauce
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
- ⅔ 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce, Side Dish
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Our Favorite Sauce Recipes
- Creamy Cheese Sauce – great served over any veggie
- Homemade Bolognese Sauce – hearty, rich, and easy sauce
- Hamburger Gravy – perfect for biscuits or pasta
- Homemade Pasta Sauce – rich, meaty sauce
- Herb Basil Pesto – full of flavor
Thank you all yur recipes look delicious
This is so easy to make! Thanks, and you can be assured this went over big time with all the family. I did use 2 different mushroom varieties like you mentioned and not only did it taste great, but looked fabulous. I garnished with Italian parsley and just a sprinkle of parmesan and spooned over oven roasted chicken thighs. Coupled with rice pilaf and broccoli it was quite the dinner……….again, thanks. I have used a couple of your other recipes and they too, were fantastic.
Made this for the first time tonight and it was delicious! I think I put too much onion in, but we still thought it was yummy! We put it on pork chops and the oven baked chicken from the recipe highlighted.
Did not come out at all like the pic, esp with the onions- lots of onion pieces in the sauce.
Absolutely delicious! It was a quick and easy recipe, which I appreciate. I added the sauce to some noodles. I was looking to finish up my store-bought mushrooms and use the new Korean noodles I purchased from H-Mart, and it is absolutely stunning. I should also mention that I substituted the white wine with some red wines.
I’m making your green bean casserole for Christmas eve and I wanted to use this mushroom sauce in place of the canned cream of mushroom. do you chop the mushrooms or slice for this???
I apologize for the late reply Janette, I slice the mushrooms. I hope you enjoyed it!
Excellent, easy, and quick. I added some leeks and kale to this as well for some extra vitamins. I used this over spaghetti squash, and all of these flavors worked really well together. Thanks for sharing this recipe!
Hello, do I need to double this to make 1 serving recipe of the green bean casserole?
One recipe should be enough for making green bean cassesrole.