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 rice.
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 onion diced
- 1 tablespoon butter
- 12 ounces mushrooms brown or white, sliced
- salt and ground 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 cream
- 1 tablespoon cornstarch
- 3 tablespoons 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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when I was in Germany in the army,our local pub used to serve Vienna snitchal and chips with nice mushroom sause
This is excellent very tasty and I’m not a fan of mushrooms LOL.
I am so glad you enjoyed this recipe Jeanette!
Adding the cornstarch is a tragedy. It took a sauce that was delicious all through the cooking process and turned it into a gloopy mess. What a waste of good ingredients! This recipe needs a revision pronto.
I made this a few times it’s delish over many things. This time I used sherry wine instead of white and it was great! Definitely a staple for a quick way to elevate many dishes!
I’ve made this a few times and it’s amazing! I didn’t feel like cutting up an onion so I used onion powder, everything else to recipe was correct. All of your recipes that I’ve tried are great and not so labor intensive. Thank you:)
Really great recipe and such rich flavors! Thank you so much! I might’ve added just a little bit more dried thyme and the salt and pepper at the end made it perfect to me. My 6-yr-old daughter enjoyed helping me make this. I think the flavor was a bit too mature for her liking but that’s not because of the recipe.
It was a bed of steamed green beans, topped with sautéed chicken thighs, then topped with the creamy mushroom sauce. Nom nom delicious!! Thank you for sharing!
My family loves this recipe! I usually follow just as it is written I used Marsala wine once and that was delicious too!
can this be frozen, or will it separate? thank you!
Dairy doesn’t tend to freeze well, and I haven’t tried freezing this recipe. If you try it I would love to hear how it turns out Lynda!
I made this mushroom sauce to go with my ravioli. It turned out great. I didn’t use any wine but added one cup of chicken broth instead. Very tasty and highly recommend it for any pasta dish.
I didn’t use wine, but the sauce came out so flavorful anyways! I used a mushroom spice blend while cooking the mushrooms and used some homemade broth with some better then bouillon, and used coconut cream because I didn’t have anything else. Super tasty and quick to make
Amazing fresh mushroom sauce! I used white and portobello mushrooms, added a little savory. So many compliments!! Best ever!
This sauce is AMAZING!!! I want it in everything! I don’t like thickening with corn starch, so I added a tbsp of flour to the mushrooms and onions. Cooked that for a few minutes to cook the flour, then added the broth and wine together. Brought that to a boil, then down to a simmer. Added the cream last. Turned out amazing!
Added about a 1/4 parmesan cheese and 2 tbsp cream cheese and paired with egg noodles, amazing!
That sounds wonderful. I made this mushroom sauce for my family requested “green bean casserole” for thanksgiving. It was a hit with everyone! Multiple requests for your recipe!!
absolutely fabulous
Superb gravy!! I’ve used it over baked chicken & over linguine. This rd old is a keeper!
A great sauce for chicken or beef dishes. I will try it on a burger next time. Easy to make and very flavorful.
I did not know what to add to my chicken left over and start searching something easy and tasty to add to it…I had 1/2 of box with mushrooms ,some milk and voala ,”spend with pennies” pop-up on my screen:-) I like so much this website because recipies are easy,dont take long time.
I am giving 5 stars.
Does this freeze well?
Dairy doesn’t tend to freeze well, I haven’t tried freezing this recipe.
Have you ever substituted buttermilk for the heavy cream?
I have not tried this recipe with buttermilk.