Some recipes become staples not just for how delicious they are, but because of how often they save dinner. Creamy mushroom sauce is one of those staples in my kitchen. It’s quick, simple, deeply satisfying, and can elevate just about any meal—from grilled chicken and juicy steaks to pasta, mashed potatoes, or roasted vegetables.
I learned to make this from my Italian aunt who always kept a batch in her fridge “just in case.” And every time I make it, I’m reminded how something so simple can be so luxurious. It’s rich from the cream, savory from the mushrooms and broth, and gets a little kick of flavor from Dijon mustard and garlic. Whether you’re trying to impress guests or just need to dress up a weeknight dinner, this creamy mushroom sauce delivers every time.
Why You’ll Love This Creamy Mushroom Sauce
- Quick and ready in under 30 minutes
- Deep, savory flavor with just a few ingredients
- Versatile—perfect for steak, chicken, pasta, or even over toast
- Easily adaptable to vegetarian or gluten-free diets
- Stores well for meal prep
It’s one of those back-pocket sauces you’ll find yourself making again and again.
Ingredients
- 400g (14 oz) brown mushrooms, sliced
- ⅔ cup heavy cream (or thickened cream)
- ½ cup stock (beef, chicken, or vegetable)
- ¼ brown onion, thinly sliced
- 2 cloves garlic, minced
- ½ tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
Optional for serving:
- Finely chopped parsley or thyme leaves
Instructions
1. Sauté the Aromatics
In a large skillet over medium heat, melt the butter and add the thinly sliced onion. Cook for about 1½ minutes, just until the onion softens and becomes translucent.
2. Caramelize the Mushrooms
Add the sliced mushrooms to the pan and stir to combine. Increase the heat to medium-high. Cook, stirring every minute or so, until the mushrooms are golden and the onions are nicely caramelized. This should take about 8 minutes. Halfway through, season the mix with a bit of salt and pepper to draw out moisture and deepen the flavor.
3. Add Garlic
Reduce the heat to medium-low and stir in the minced garlic. Cook for about 1 minute, just until the garlic becomes fragrant—be careful not to let it burn.
4. Deglaze with Stock
Pour in the stock to deglaze the pan, scraping up all the flavorful brown bits from the bottom. Let the liquid reduce by about half—this should take approximately 1½ minutes.
5. Add Cream and Mustard
Lower the heat to low and stir in the heavy cream and Dijon mustard. Mix until fully combined and creamy. Taste and adjust seasoning with more salt and pepper if needed.
6. Thicken with Cornstarch Slurry
In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Stir well to form a smooth slurry, then pour it into the sauce. Allow the mixture to simmer gently for about 3 minutes, stirring regularly, until it thickens to your desired consistency.
7. Serve
Remove from heat and finish with a sprinkle of finely chopped parsley or thyme leaves. Serve hot.
Variations
- Vegetarian: Use vegetable broth and serve over pan-seared tofu or roasted cauliflower steaks.
- Vegan: Swap the butter for olive oil, use plant-based cream, and a cornstarch slurry to thicken.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Cheesy: Stir in a tablespoon of grated Parmesan at the end for added richness.
Tips for Success
- Use brown mushrooms or cremini for deeper flavor—white mushrooms work too but won’t be as earthy.
- Don’t overcrowd the pan when caramelizing the mushrooms; this helps them brown instead of steam.
- Always season in layers—salt the mushrooms halfway through cooking, then again at the end.
- Allow the sauce to gently simmer to thicken naturally before adding the cornstarch.
Serving Suggestions
This sauce is a dream over:
- Pan-seared steak with fries
- Crispy roasted chicken thighs or grilled chicken breasts
- Fresh pasta or ravioli
- Creamy mashed potatoes or polenta
- Toasted sourdough or crusty baguette
- Roasted or grilled vegetables like asparagus, zucchini, or eggplant
Final Thoughts
Creamy mushroom sauce is proof that you don’t need complicated techniques or fancy ingredients to make something restaurant-worthy. It’s rich and comforting, but quick enough for weeknights. Once you master this simple method, you’ll always have a go-to sauce that pairs with almost everything. Whether you’re elevating a steak or just need something warm and cozy on a rainy night, this creamy mushroom sauce will hit the spot—every single time.
Creamy Mushroom Sauce
Ingredients
- 400 g 14 oz brown mushrooms, sliced
- ⅔ cup heavy cream or thickened cream
- ½ cup stock beef, chicken, or vegetable
- ¼ brown onion thinly sliced
- 2 cloves garlic minced
- ½ tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Optional for serving:
- Finely chopped parsley or thyme leaves
Instructions
Sauté the Aromatics
- In a large skillet over medium heat, melt the butter and add the thinly sliced onion. Cook for about 1½ minutes, just until the onion softens and becomes translucent.
Caramelize the Mushrooms
- Add the sliced mushrooms to the pan and stir to combine. Increase the heat to medium-high. Cook, stirring every minute or so, until the mushrooms are golden and the onions are nicely caramelized. This should take about 8 minutes. Halfway through, season the mix with a bit of salt and pepper to draw out moisture and deepen the flavor.
Add Garlic
- Reduce the heat to medium-low and stir in the minced garlic. Cook for about 1 minute, just until the garlic becomes fragrant—be careful not to let it burn.
Deglaze with Stock
- Pour in the stock to deglaze the pan, scraping up all the flavorful brown bits from the bottom. Let the liquid reduce by about half—this should take approximately 1½ minutes.
Add Cream and Mustard
- Lower the heat to low and stir in the heavy cream and Dijon mustard. Mix until fully combined and creamy. Taste and adjust seasoning with more salt and pepper if needed.
Thicken with Cornstarch Slurry
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Stir well to form a smooth slurry, then pour it into the sauce. Allow the mixture to simmer gently for about 3 minutes, stirring regularly, until it thickens to your desired consistency.
Serve
- Remove from heat and finish with a sprinkle of finely chopped parsley or thyme leaves. Serve hot.
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