Rich, creamy Mushroom Sauce is the ingredient you didn’t know your meals were missing! Just 20 minutes on the stovetop and you’ve got a meaty, herb-infused accompaniment to all your favorite foods. Drizzle it over steak, spoon it onto mashed potatoes, and plan to make it on the regular because it’s JUST. THAT. GOOD.
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Savory, umami goodness to add to ALL the things.
Think Mushroom Gravy, but creamy! While there are times when you want a balance of savory with sweet or tangy, this mushroom sauces goes all in on the umami.
With butter and heavy cream, this mushroom sauce turns any dish into a decadent meal. Meaty mushrooms in a silky smooth base make this sauce simply luxurious, which is why it’s an excellent creamy mushroom sauce for steak (and Grilled Flank Steak).
Just 5 minutes of prep time and 20 minutes on the stovetop and your work is done. It’s so simple to put together, it’s guaranteed to go into your regular rotation!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Unsalted Butter. This is a recipe where it’s worth springing for the fancy European butter!
- Cremini Mushrooms. While I use cremini mushrooms in this simple mushroom sauce recipe, you can really use any mushrooms! Portobellos, shiitakes, oyster mushrooms, or a combination.
- Garlic Cloves. Enough garlic to make things interesting, without being the dominant flavor.
- Dry Wine. You can use red wine like Pinot Noir or Cabernet Sauvignon if you’re pairing this sauce with red meat, or white wine like Sauvignon Blanc if you’re spooning it over white meat.
- Heavy Cream. I keep it fairly moderate; you can add extra heavy cream for a creamier sauce.
- Fresh Rosemary or Thyme Leaves. For an herbaceous note that balances some of that richness.
How to Make Mushroom Sauce
Cook the Mushrooms. Sauté the mushrooms in melted butter until the liquid cooks off.
Simmer. Add the garlic and wine; increase the heat to medium-high. Simmer until the sauce thickens.
Finish. Stir in the heavy cream and heat through. Add the fresh herbs, then use with abandon and ENJOY!
What to Serve with Mushroom Sauce
- Beef. Rich beef pairs well with this simple, creamy mushroom sauce. Serve it with Air Fryer Steak or Standing Rib Roast. It’s also great with Air Fryer Meatballs, a la Swedish meatballs.
- Pork. Air Fryer Pork Tenderloin, Grilled Pork Chops, Breaded Pork Chops would all be delectable smothered with mushroom sauce.
- Poultry. Make the mushroom cream sauce with white wine and spoon it over Chicken Thighs in the Oven or Turkey Meatballs.
- Lamb. Like beef, lamb is indulgent and rich, so it’s exceptional with this creamy sauce. Try it with Lamb Chops or Rack of Lamb.
- Potatoes. Serve the Best Mashed Potatoes with the best sauce!
- Vegetables. Add this sauce to Sautéed Green Beans for a deconstructed green bean casserole kind of vibe, or add it to Cauliflower Steaks.
Recipe Tips and Tricks
- Use a Decent (But Not Pricy!) Wine. Don’t buy a top shelf wine for making mushroom sauce, but don’t use the cheapest bottle you can find either (and please don’t use a bottle of cooking wine!). Choosing the second or third cheapest bottle is my formula for success.
- Clean the Mushrooms Well. You don’t want dirt and grit in your mushroom sauce! Use a damp paper towel or sponge to rub the mushrooms clean.
- Deglaze the Pan. If there are any browned bits stuck on the bottom of the skillet after cooking the mushrooms, scrape them up with a wooden spoon when you add the wine. They’ll add lots of extra flavor to this creamy mushroom sauce.
Mushroom Sauce
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Ingredients
- 2 tablespoons unsalted butter
- 1 (24-ounce) container cremini mushrooms thinly sliced
- ½ teaspoon kosher salt
- 2 garlic cloves minced
- 1 cup dry wine* red or white
- ½ cup heavy cream**
- 1 to 2 teaspoons chopped fresh rosemary or thyme leaves
Instructions
- In a large skillet over medium heat, melt the butter. Add the mushrooms and salt and cook, stirring regularly, until they’ve given up their liquid and the liquid has cooked off, 10 to 15 minutes.
- Add the garlic and wine and increase the heat to medium-high. Bring the wine to a simmer and reduce until thickened and saucy but not dry, about 7 minutes, depending on the size of your skillet.
- Stir in the heavy cream and let heat through. Sprinkle with rosemary or thyme. Serve on EVERYTHING.
Video
Notes
- *You can use white wine (such as Sauvignon Blanc) or red wine (such as Pinot Noir or Cabernet Sauvignon) for the sauce. When serving with red meat, I like to use red; for white meat, I prefer white.
- **For a creamier sauce, add 1/4 cup (or up to 1/2 cup) of additional cream.
- TO STORE: Store leftover mushroom sauce in an airtight container in the refrigerator for 3 to 4 days.
- TO REHEAT: Warm the sauce in a saucepan set over medium-low heat or microwave it until it’s warmed through.
- TO FREEZE: Transfer the mushroom sauce to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition
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i would like to make this for hubby but i don’t like wine what none liquir can i use in place
Susan, just use additional broth. Hope you enjoy it!
I’ve been on the hunt for a really good mushroom sauce since Campbell’s changed their recipe. This sauce is AMAZING!!! I want it in everything! I made this mushroom sauce to go with my ravioli. It turned out great.
YUM Tina, so glad to hear it!
I made this mushroom cream sauce to go over grilled tenderloin. I made a big batch so there would be left overs. I mixed the leftover sauce with chopped up leftover steak and mixed with pasta. It was such a great tasting leftover dish! This will be my go to mushroom sauce.
Yay! Glad you enjoyed it, Tessie!
We love this recipe! Have been making it twice a week since discovering it. It’s perfect over pork chops, mashed potatoes, & broccoli, so delicious! It’s also very flexible with measurements and ingredients you’ve got on hand. Thanks for a great, low cost, healthy-ish recipe!
Wilma, I’m so glad to hear it, thank you!