Mushroom Sauce – WellPlated.com (2024)

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.

Why You’ll Love This Creamy Mushroom Sauce Recipe

• Savory, Umami Goodness. 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.
• Rich and Indulgent. 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).
• Easy to Make. 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!
• Add It to ALL the Things. From Garlic Mashed Potatoes to Air Fryer Chicken Thighs and Baked Pork Tenderloin, this mushroom sauce takes everything to the next level.

How to Make Mushroom Sauce

The Ingredients

• Unsalted Butter. This is a recipe where it’s worth springing for the fancy European butter!
• Cremini Mushrooms. Mushroom sauce relies on the umami flavor of the mushrooms, so choose cremini over white mushrooms, which don’t have the same amount of depth.

• Kosher Salt. Or sea salt—just not table salt, which can have a metallic taste.
• 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.

The Directions

1. Cook the Mushrooms. Sauté the mushrooms in melted butter until the liquid cooks off.

2. Simmer. Add the garlic and wine; increase the heat to medium-high. Simmer until the sauce thickens.

3. Finish. Stir in the heavy cream and heat through.Addthe fresh herbs, then use with abandon and ENJOY!

Storage Tips

• 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.

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 withLamb Chops or Rack of Lamb.
• Potatoes.Serve the Best Mashed Potatoes with the best sauce! Roasted Fingerling Potatoes are also a fantastic pairing.
• Vegetables. Add this sauce to Sautéed Green Beans for a deconstructed green bean casserole kind of vibe, or add it to Cauliflower Mashed Potatoes or Cauliflower Steaks.

• Chef’s Knife. A good knife makes easy work of slicing all those mushrooms.
• Garlic Press. I love this one because it has a little button the ejects the peel.
• Skillet. A multitasker you’ll use almost every day!

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.