This savory and creamy Mushroom Sauce is rich, decadent and silky smooth. Ready in only 20 minutes, this mushroom cream sauce makes the best mushroom sauce for steak, pork, Mushroom Ravioli or even potatoes. It’s awesome with Bavette Steak.
The foundation of this mushroom sauce is “caramelizing” the mushrooms until golden brown before adding the cream and balance of the ingredients. Do not skip or rush the browning process. It’s what develops the deep mushroom flavor in the cream sauce.
Here’s the main ingredients you need you need to make this mushroom cream sauce. The entire list is in the recipe card below:
- Mushrooms – Use whatever mushrooms you like or have on hand. We usually use baby bella mushrooms, but white button or cremini work as well. Have at it!
- Cream – The best cream to use is heavy cream, as it will create a thicker sauce, but half-and-half, light cream, or milk can all be used. If you find it too thin keep simmering until thicker or add a teaspoon of cornstarch slurry.
- Broth – Chicken broth is our go-to, but you could also use beef bone broth, or turkey broth.
How To Clean Mushrooms
Mushrooms act like a sponge and become water logged if soaked or drenched in water; this water will release when cooked watering down the mushroom sauce. The ideal way to clean mushrooms is to use a damp paper towel to wipe off any dirt.
How To Make Creamy Mushroom Sauce
As mentioned above, this mushroom sauce takes just 20 minutes to make, the majority of time is hands off simmering. All you need to do is brown the mushrooms and garlic in butter in a skillet over medium heat, add the rest of the mushroom sauce ingredients and simmer until thickened.
White Wine Mushroom Sauce
Replace the chicken broth with dry white wine. Think Sauvignon Blanc or Pinot Gris. It’s also a great addition when making another mushroom-based dish, Truffles with Pasta.
Mushroom Pasta Sauce
Mushroom Alfredo sauce is ah-mazing. No edits to the recipe are required – just boil a batch of your favorite pasta and toss to coat. You can also use it as Lobster Ravioli Sauce.
Parmesan Cream Sauce
Grate a 1/4 cup of fresh parmesan and throw it in when you add the cream. Don’t buy the pre-shredded stuff or else it won’t melt properly.
Mushroom Gravy for Steak
This mushroom sauce recipe doesn’t need flour or cornstarch adding to it to thicken. Just keep simmering until thickened. Keep in mind when you remove it from the heat it thickens up as it cools.
If you do want to go directly to making a mushroom gravy, add a tablespoon or two of flour when melting the butter. Keep cooking until the flour butter mix is golden brown.
Sautéed Mushrooms For Steak
Our favorite way to utilize this mushroom cream sauce is to use it as a mushroom steak sauce (hello, Sous Vide Filet Mignon), however it works on top of many items, including:
- Beef Recipes – Prime Rib, Bavette Steak, Tri Tip Recipes, London Broil Recipes, Sous Vide Chuck Roast, Sous Vide Ribeye or even Denver Steak.
- Potato Recipes – garlic mashed potatoes, slow cooker mashed potatoes or even Instant Pot baked potatoes.
- Pork Recipes
- Turkey Recipes
This sauce would also be amazing on Butternut Squash Ravioli.
- After adding the cream, make sure the heat is set to medium so the sauce doesn’t split.
- Use unsalted broth and butter as to control the total sodium content. We prefer tasting it after reduced and add salt and pepper to taste.
- Instead of thyme, rosemary would also make a great addition.
- We’ve had great success making this mushroom sauce a day or two in advance. Just gently re-heat it over medium in a skillet until warm throughout.
- A bit of Pickled Mustard Seeds or even Truffled Butter thrown in would be excellent.
- 3 Tbsp unsalted butter (*Note 1)
- 1½ tsp minced garlic
- 8 oz baby bella mushrooms, thinly sliced (*Note 2)
- ½ cup chicken broth or white wine
- ¾ cup heavy cream (*Note 3)
- 2 tsp Worcestershire sauce
- 1 tsp dijon mustard
- ¼ tsp salt + more to taste
- ½ tsp black pepper + more to taste
- ¼ tsp dried thyme
- Pre-heat a large skillet over medium-high heat and add the butter. Once melted stir in the garlic until fragrant, about 30 seconds.
- Stir in the mushrooms and saute about 7-8 minutes until mushrooms are browned.
- Stir in the broth, heavy cream, Worcestershire, dijon mustard, salt, black pepper and thyme. Turn the heat down to medium and simmer until the sauce is thickened, about 8-10 minutes. Stir occasionally to avoid burning.
- Taste and add extra salt and pepper if needed. Remove from the heat and it will continue to thicken as it cools.