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Close-up of creamy mushroom sauce with sliced mushrooms and fresh thyme in a black ladle over a skillet, ready for serving.

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

Scale
  • 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

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

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

Find it online: https://simplehomeedit.com/recipe/mushroom-sauce/