Creamy Mushroom Sauce

Rich, creamy and full of flavour – this sauce turns “what’s for dinner?” into “can we have seconds?”

You know those nights when dinner’s looking a little … underwhelming? Maybe it’s steak. Maybe it’s chicken schnitzel. Maybe it’s a lonely bag of pasta with no real plan. That’s where this Creamy Mushroom Sauce swoops in and saves the day – like a delicious little flavour blanket.

This is your back-pocket recipe when you want to dress up dinner without much effort. It’s quick (we’re talking 15 minutes), budget-friendly, and made with pantry and supermarket staples. No fancy mushrooms? Good old button mushrooms will do just fine.

The combination of garlic, cream, parmesan and a hint of dijon mustard gives the sauce that rich, savoury depth that makes anything underneath it taste like you’ve gone full chef mode. But really, it’s just you, one pan and 5 minutes of stirring.

This is the kind of recipe that makes a basic dinner feel like a proper meal – without involving half the pots and pans in your kitchen. And yes, your kids will probably like it too (especially if there’s schnitzel involved).

What else can I add to this Creamy Mushroom Sauce?

Add a pinch of chilli (red pepper) flakes or extra cracked black pepper for a little heat, or a small grating of nutmeg to bring warmth and depth (especially if serving with pasta or potatoes). A splash of dark soy sauce or a teaspoon of Worcestershire sauce can also lift the flavour (and create a depth of colour) if you’re pairing the sauce with steak. Want a green twist? Throw in some shredded baby spinach, peas or even chopped flat-leaf parsley right at the end. It’s a blank canvas – add whatever you’ve got floating in the fridge.

What can I use Creamy Mushroom Sauce with?

This sauce is delicious with Freezer-friendly Chicken Schnitzel, Creamy Mushroom Chicken Schnitzel, steak, pork, chicken, baked potatoes, Freezer-friendly Mashed Potatoes or pasta.

Watch how to make Creamy Mushroom Sauce

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5 from 1 review

This is the only mushroom sauce recipe you’ll ever need. It’s creamy, garlicky and full of flavour – ready in 15 minutes and made with everyday ingredients. Pour Creamy Mushroom Sauce over schnitzels, steak, pasta or even mash and you’re winning at dinner.

• Total Time: 15 mins
• Yield: Serves 4

Ingredients

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• 1 tbsp extra-virgin olive oil 
• 4 cups (360 g) sliced mushrooms (see note 1)
• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 cups (500 ml) thickened (heavy) cream
• 1 tsp dijon mustard
• 1 tsp chicken stock powder (bouillon)
• 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
• ⅓ cup (35 g) freshly grated parmesan (see note 2)
• Sea salt flakes and cracked black pepper to taste, plus extra pepper to finish

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Instructions

1. Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated. 
2. Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
3. Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
4. Turn the heat off and stir through the parmesan. Season to taste with salt and pepper. 
5. Top with extra thyme leaves, if using, and cracked black pepper to finish. 

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – Use any variety of mushrooms that you like – my favourites are Swiss brown (pictured) or button mushrooms. 

Note 2 – It’s important that you use freshly grated parmesan, which will blend seamlessly into the sauce. If using pre-shredded varieties from the supermarket, which contain additives, the end result will be gritty and not smooth. Learn more about different parmesan varieties and which I recommend here.

 

Make ahead

Make the sauce up to 3 days ahead and store in an airtight container in the fridge. When ready to serve, reheat in the microwave in 30-second bursts, or gently in a saucepan over low heat, adding a splash of water, cream or stock to loosen it if needed. Stir occasionally to prevent sticking.

Leftovers

Fridge – Store in an airtight container for up to 3 days.
Reheat – Microwave in 30-second bursts (stirring in between) or gently on the stovetop with a splash of water, cream or stock to bring it back to a pourable consistency.
Freezer – Not suitable for freezing as the cream will split.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Sauce, Mushroom Sauce
• Method: pan
• Cuisine: Modern Australian