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After I created my Creamy Mushroom Chicken, I decided to try the sauce myself. I made a few tweaks to make it more suitable for various recipes, (after 5 tests) this is the result!you can use this Creamy Mushroom Sauce for Steak, chickenpasta or any savory food dinner You like it. Rich in umami, every bite of the mushroom cream sauce is hearty and satisfying. This is the perfect way to make mealtime more fun.
This mushroom sauce recipe packs a savory punch Sautéed Mushrooms (cooked in garlic cream) and turn them into sauce. Whether you’re looking to add flavor to your favorite dishes or just want a clean recipe without the fillers, this mushroom cream sauce is one you’ll want to keep.
Why you’ll love this creamy mushroom sauce
- Delicious and delicious
- Rich creamy texture
- Just 7 simple ingredients
- Completed within 30 minutes
- Easily adjust thickness
- Versatile—you can use it in so many ways!
Ingredients and Substitutions
This section explains how to choose the best ingredients for mushroom cream sauce, the role of each ingredient in the recipe, and substitution options.For measurements see Recipe card below.
- olive oil – Used in stir-fries. You can use avocado oil or any neutral cooking oil you like.
- Creamy Mushrooms – You can buy pre-sliced or slice your own. If you don’t have cremini mushrooms on hand, white button mushrooms or chopped portobello mushrooms are great substitutes. You can even use shiitake or wild mushrooms if you prefer.
- unsalted butter – Adds a rich, creamy texture to the sauce.
- garlic – I recommend using fresh garlic for best flavor, but you can use 2 tsp canned minced garlic or 1/2 teaspoon garlic powder For convenience.
- fresh thyme leaves – You can also add or substitute other fresh herbs such as parsley, basil or oregano.If you want to use dried herbs instead of fresh herbs, use 1 teaspoon dried herbs instead of 1 tablespoon fresh herbs, or use just 1 teaspoon italian seasoning.
- chicken soup – I used low sodium chicken broth Because I always have it on hand, but you could use regular broth, vegetable stock, or Bone soup if you prefer. You may need to adjust the amount of salt depending on how salty the broth is. You can also replace half of the chicken broth with white wine for a richer flavor.
- heavy cream – This is the key ingredient in creamy mushroom sauce. It will thicken nicely as it cooks.Don’t substitute milk here as the sauce will be too thin (unless you also add cornstarch or Cornstarch Substitutes). You can use coconut cream or full-fat coconut milk instead if desired.
- salt and pepper – Taste if desired.
Variation: Add onions!
I made this creamy mushroom sauce recipe with minimal ingredients, but diced onions are a common addition you can make. Just dice 1/2 an onion, sauté until brown, then add the mushrooms. (You can also throw in some leftovers caramelized onions If you have some on hand – yum! )
How to Make Creamy Mushroom Sauce
This section shows how to make mushroom sauce for steak or chicken, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.
- Sautéed mushrooms. Heat the olive oil in a large pot cast iron skillet Heat over medium-high heat until shimmering. Add sliced mushrooms to pan and sauté until brown and juices evaporate.
Tip: Adjust heat as needed.
Medium-high heat helps the liquid evaporate, but you can lower the heat to medium if the mushrooms start to brown too much.
- Saute garlic and thyme. Reduce heat to medium-low. Push the mushrooms away from the center of the pan to create a depression and add the cream. Once melted, add the chopped garlic and thyme. Saute until fragrant, then stir in mushrooms.
- Deglaze the pot. Add the stock to the pot and use a wooden spoon to scrape up any browned bits from the bottom. Increase the heat to a gentle boil, then simmer until the liquid is reduced by half.
- Thicken the sauce. Add heavy cream. Cook until the mushroom cream sauce thickens to your liking. (See tips below!)
- decorate. Season with salt and pepper. Garnish with more fresh thyme or fresh parsley if desired. You can use creamy mushroom sauce for steak, chicken and many other types of dishes – see below for ideas!
Tips for adjusting sauce consistency
The beauty of this creamy mushroom sauce is that you can adjust the consistency to your liking. Here are some tips for doing so:
- Sauce too thin? It takes longer to cook! The mushroom cream sauce will cook thicker, so just adjust the cooking time to get the consistency you like.
- Sauce too thick? If the sauce reduces too much and becomes too thick, add more broth and cream in a 1:2 ratio and simmer until thickened.
- You can also thicken it with Parmesan cheese. If you like the flavor, add 1/4 cup grated Parmesan cheese at the end and let it melt over low heat to thicken the sauce.
- The sauce will thicken as it cools. Keep this in mind as it will get thicker as it goes from piping hot to warm.
- Think about how you will use it. For steak, a very thick and creamy mushroom sauce is ideal, but for chicken or pasta, a thinner version works better.
Here are a few photos from the two different times I made this recipe, showing the different thickness levels you can achieve – you can also do things in between.
- Shop: Leftovers can be stored in the refrigerator for up to 5 days. To store, cool completely, pour into an airtight container, and place in the refrigerator.
- Reheat: The best way to reheat creamy mushroom sauce is on the stovetop over medium-low heat. If you use a microwave, it can be separated.
- freeze: Since this sauce is dairy and contains no thickening agents, it is not suitable for freezing. You can try it (up to 3 months), but it may fall apart when thawing.
How to use mushroom cream sauce
You can create all kinds of delicious dishes with mushroom sauce! Here are some suggestions for enjoying these rich, comforting flavors:
More steak and chicken sauces
Find other ways to enhance your chicken or steak! Try the following flavored, vanilla, sweet or savory options:
Creamy mushroom sauce (ideal for steak, chicken, etc.)
Use this creamy mushroom sauce for chicken, steak, pasta, and more! It’s easy to make and only requires simple staples like mushrooms, cream, and garlic.
Prepare: 5 Every minute
chef: 25 Every minute
All: 30 Every minute
Serving size: 5 (Adjust according to recipe proportion)
Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.
Click on the time in the instructions below to start the kitchen timer while cooking.
Heat the olive oil in a large pot (at least 10 inches) cast iron skillet Heat over medium-high heat 1-2 minutes, until the oil shimmers and glides easily around the pan when tilted. (You can make this recipe in a different skillet, but the cooking time usually takes longer.)
Add mushrooms to pan.Fry it 5-6 minutesCook, stirring occasionally but not too often, until the mushrooms are browned and the liquid has evaporated. Medium-high heat helps the liquid evaporate, but if the mushrooms start to brown too much, you can lower the heat to medium.
Reduce heat to medium-low. Push the mushrooms away from the center of the pan to create a depression and add the cream. Wait for it to melt, then add the chopped garlic and thyme.speculation 1 minute, until the fragrance comes out. Once the garlic is lightly cooked, stir in the mushrooms.
Add the broth to the pot and use a wooden spoon to scrape up any browned bits from the bottom (this is called deglazing).Increase the heat and bring to a gentle boil, then simmer for a while 4-5 minutesuntil the liquid volume is reduced by half.
Add heavy cream.Bring to a boil again, then simmer until 10-15 minutesuntil the sauce thinly coats the back of the spoon and is a little thinner than you’d like – it will thicken a bit as it cools.
Turn off the heat.Let the creamy mushroom sauce cool 5 minutes. Season with salt and pepper if desired. (I don’t think it’s necessary because the broth already makes the sauce salty enough.) Garnish with more fresh thyme if desired.
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portion size: 1/2 cup
Entire recipe makes 2 1/2 cups.
Amount per serving. Serving sizes in recipe instructions above.
fat 33.6 grams
protein 5.4 grams
total carbohydrates 7.5 grams
net carbs 6.7 grams
sugar 3.8 grams
Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.
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