Mushroom Cream Sauce
on Sep 01, 2022, Updated Oct 12, 2023
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This Mushroom Cream Sauce is so versatile! It’s made using simple ingredients you likely have on hand and has a rich, creamy, and savory flavor.
Enjoy this mushroom cream sauce on steak, mashed potatoes, or rice! It’s the perfect addition to a weeknight meal.
Ingredients You’ll Need
- onion
- butter
- mushrooms
- salt and ground pepper
- garlic
- fresh thyme
- white wine
- heavy cream
- chicken broth
- cornstarch
- water or broth
- fresh parsley
(Note: Full recipe is at the bottom of the post)
How to Make Mushroom Cream Sauce
- In a saucepan over medium heat, saute the onion in butter until softened.
- Add the mushrooms, salt, and pepper. Cook, stirring until the mushrooms release their juices. Add the garlic and thyme and cook for about 1 minute until fragrant.
- Pour in the wine to deglaze and loosen any brown bits from the bottom of the pan. Simmer for a few minutes until the wine has almost evaporated.
- Add the cream and chicken broth. Simmer for 5 minutes or until reduced by half.
- In a small bowl, combine the cornstarch and 2 tablespoons of water or broth and mix well. Add the cornstarch mixture into the sauce a little at a time until the sauce reaches the desired consistency.
- Let the sauce simmer for about 1 minute. Season with fresh parsley and additional salt and pepper if needed.
Tips And Tricks
- Use button, cremini, portobello, oyster, or shiitake mushrooms for this recipe. If the mushrooms are large, chop them instead of slicing them.
- You can make the sauce with heavy cream, half-and-half, light cream, or milk. Heavy cream produces a rich and creamy sauce.
- Instead of white wine, use red for a different flavor. If you’d prefer not to use wine, replace it with additional chicken stock.
- For a thicker sauce, let it simmer and reduce for a few more minutes.
How To Serve Mushroom Cream Sauce
This mushroom sauce is incredibly versatile. It will complement burgers, steak, and meatloaf, as well as rice, pasta, or mashed potatoes. You can even serve it alongside your favorite chicken, pork, or lamb dishes with additional veggies on the side.
How To Store Mushroom Cream Sauce
Allow leftovers to cool to room temperature, then place in an airtight container and store in the fridge for up to 4 days.
Can You Freeze Mushroom Cream Sauce?
Yes. Place the cooled leftovers in a freezer-safe container in the freezer for up to 3 months. Frozen leftovers should be thawed in the fridge overnight before reheating.
How To Reheat Mushroom Cream Sauce
The best way to reheat mushroom cream sauce is on the stove. Place the leftovers in a saucepan and heat on low, stirring often, until heated through. If the sauce is too thick, add a few tablespoons of water or stock.
How Do You Thicken Mushroom Cream Sauce?
For a thicker sauce, add more cornstarch slurry. The slurry is made by combining 1 part cornstarch with 2 parts liquid. You can use water or stock for the liquid. Stir until smooth and add to the sauce, stirring often, until thickened to your liking. You can also let the sauce simmer for a few additional minutes until reduced and thickened. Note that the flavors of the sauce will intensify the longer it simmers. For this reason, you may want to wait until the sauce is finished before you taste and add more salt.
Is Mushroom Cream Sauce The Same As Mushroom Gravy?
No. Mushroom gravy doesn’t include cream. The mushroom cream sauce gets its creamy texture and flavor from the addition of cream.
Mushroom Cream Sauce Recipe
Ingredients
- ½ small onion, diced
- 1 tablespoon butter
- 12 ounces mushrooms, sliced
- salt and ground pepper to taste
- 2 teaspoons garlic, minced
- 3 sprigs fresh thyme
- ½ cup white wine
- ⅔ cup heavy cream
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water or broth
- 3 tablespoons fresh parsley
Instructions
- In a saucepan over medium heat, saute the onion in butter for 3-5 minutes until softened.
- Add the mushrooms, salt, and pepper. Cook, stirring until the mushrooms release their juices. Add the garlic and thyme and cook for about 1 minute until fragrant.
- Pour in the wine to deglaze and loosen any brown bits from the bottom of the pan. Simmer for a few minutes until the wine has almost evaporated.
- Add the cream and chicken broth. Simmer for 5 minutes or until reduced by half.
- In a small bowl, combine the cornstarch and 2 tablespoons of water or broth and mix well. Add the cornstarch mixture into the sauce a little at a time until the sauce reaches the desired consistency. Depending on your preferences, you may not need all of the cornstarch slurry.
- Let the sauce simmer for about 1 minute.
- Season with fresh parsley and additional salt and pepper if needed.
- Serve and enjoy!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
