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!
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 ¼ 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
Excellent recipe and very easy. I used a little dried rosemary instead of thyme because I like that particular combination. Next time I’ll probably omit the wine because I found my sauce had too much liquid and it took a fair amount of cornstarch to thicken it.
Delicious!
Husband says “why haven’t you made this before? This is a keeper. Put a star next to it”
Used red wine to serve with steak. I may use white whine to Steve with chicken.
I’m so happy to hear this was a hit Sue!
Excellent recipe; I didn’t use cornstarch – don’t think it is necessary.
Wow so easy to make . I am never buying mushroom sauce again !! Thanks for another great recipe . Goes great with porkchops and rice
Beautiful delicious sauce. Easy to make. Used on pasta and vegetables.
This was amazing!! Thank you.. I added peas and it was great!!
Just made this was very delicious and would highly recommend husband had with steak
Keeping! I used a Cabernet and a mushroom broth, but 3 out of 3 in my house loved it! I made this for a bag of fresh mushroom ravioli that Hubby picked up. Once the pasta was floating, I took them out with a slotted spoon and directly into the skillet. Then I let the pasta finish while the sauce reduced. I didn’t even need the thickener. It was perfect! Thank you so much!
I didn’t have white wine but I plan on making this tonight for ravioli. I think it’ll taste just fine without the wine, though.
I agree, Julie! You can replace it with additional broth instead of wine if you prefer.
What kind of wine. Kind you let me know for red and white
Hi Stefanie, you can see my guide to cooking with white wine here and my guide to cooking with red wine here! Enjoy!
Sooo good loved it
I have been looking for the recipe my father used for spaghetti mushroom sauce. This is it! Love it.
Followed recipe but added chicken served over mashed potatoes. Definitely will be trying new things with this recipe
Simply delicious. Served over garlic-basil fettuccine. Just used half n half instead of heavy cream and used a mixture of different mushrooms: portabello, white, crimini , and enoki. Could also use shiitake and any others or a combo of favorite ones. Would be great over steak and pork chops too! Thank you for this tasty, easy recipe!
Sounds amazing! So glad you enjoyed it.
I used red wine and vegetable broth and this turned out amazing. Served over mashed potatoes for a great dinner!
This mushroom sauce recipe was amazing all by itself… I served it over medium well ribeye steak and a side of baked carrots. It was amazing!! I will definitely continue to use this recipe!!
That sounds like a delicious way to serve this recipe, Maria!
I absolutely loved this recipe… This mushroom sauce was super delicious All by itself!!! I will definitely continue to use this recipe❣️❣️
That’s what Ime talking About!
Glad you enjoyed it, Gema!
Simple and full of flavor.
We used alcohol free wine, half & half, and Xantham gum to thicken. We also added a mix of shredded Parmesan/Asiago/Romano to melt into the sauce toward the end.
We served this with oven roasted (Aldi) Turkey tenderloins cut into slices; over buttered wide egg noodles; and steamed asparagus. Will definitely make again.
Very excellent and easy. My trick to thicken put a little corn Starch in a sieve tap and stir until you are pleased with the consistency