This Creamy Mushroom Sauce is versatile and easy with a deep mushroom and garlic flavor. It comes together in just 10 minutes with 5 ingredients and is great served with pasta, rice, gnocchi and more!
Mushrooms have such a deep and satisfying umami flavor which is why I love using them in as many recipes as I can!
This easy mushroom sauce combines my favorite mushrooms with garlic and cream to make a comforting sauce that will make nearly anything taste good.
Simply saute mushrooms with garlic, then add cream for a velvety and flavorful sauce that can be served on top of your favorite grain or pasta.
You can also use it to top steak, chicken, or even a piece of baked tofu or smokey eggplant steaks. It also tastes delicious on top of a pile of roasted vegetables!
This was inspired by my mushroom stroganoff on this site, and pairs well with this air fryer gnocchi.
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Why You'll Love This Recipe
This mushroom sauce takes just 15 minutes to make including prep time.
Use it to top your favorite grain dishes, pasta, gnocchi etc...
You can use any mushrooms you enjoy. Try baby bellas, chestnut, button etc...
It's a great creamy mushroom sauce for steak (or vegan steak!) or as a mushroom pasta sauce.
This recipe can easily be made dairy-free.
Ingredients
Cooking Oil - Used to sauté the mushrooms and garlic to bring out their flavors.
Mushrooms - You can use any mushrooms you enjoy.
Fresh Garlic - A finely chopped garlic clove infuses this sauce with a beautiful garlic flavor.
Fresh Thyme - Adds a fresh herb kick that pairs well with mushrooms and garlic.
Cream - Helps the sauce become creamy and velvety. Use dairy free if you'd like.
Salt & Pepper - Helps to enhance all the flavors in the sauce
See the recipe card for full method and quantities.
Instructions
Wondering how to make mushroom sauce? It's easy! Follow these step by step instructions.
Sautée: Heat the oil in a large pan or frying pan over medium/low heat, then add the mushrooms, garlic, and thyme and cook for about 7 minutes until soft and the mushrooms have released their juices.
TIP: If you want it quite thick, stir in a teaspoon of flour.
Assemble: Add the cream and stir to combine. If needed, simmer to slightly thicken.
Season: to taste with salt and pepper. Serve warm.
Serving Suggestions
Try it as a mushroom pasta sauce. If you're feeling fancy, make your own homemade pasta.
Enjoy it on rice or gnocchi.
Tasty served on a big scoop of Roasted Garlic Mashed Potatoes.
Pour a serving of this sauce on top of a bowl of Simple Pasta with Peas.
This is a great creamy mushroom sauce for steak, or vegan Grilled Portobello Mushroom Steak.
Use it for a Mushrooms on Toast breakfast or brunch.
Add it to the filling in this Stuffed Butternut Squash dish.
Variations
You can use any mushrooms you enjoy to make this sauce. Try using chestnut, button, porcini, baby portabella, or portobello for great variety.
Stir ½ cup of red wine into the mushrooms and cooking for 3 minutes, before adding the cream, for a richer steak champignon sauce.
Try it with homemade Mushroom Broth instead of vegetable broth for more mushroom flavor. Vegan Chicken Broth would work too!
If you can’t find fresh thyme, you can use ½ teaspoon of dried thyme in its place.
Add shallots or red onion to the mix for onion flavor.
Give this sauce a spicy kick by sprinkling in some red chili flakes or cayenne pepper.
Storage
Storing: This creamy mushroom sauce will last 2-3 days in an airtight container in the fridge. It will thicken, so you may need to add some water or stock and stir it back to the desired consistency.
Freezing: Due to the milk and high water content of mushrooms, freezing is not recommended.
Top tips
Make sure the mushrooms are all sliced roughly the same size for an even gravy.
You may want to add the garlic after the mushrooms have started cooking to make sure it doesn’t burn or get bitter.
When adding the cream, make sure the heat isn’t too hot as you do not want to scald the cream.
To thicken the sauce, let it simmer on low heat until desired consistency is reached. This may take more time if you are using dairy-free milk. Alternatively, stir a teaspoon of flour into the mushrooms before adding the cream.
FAQs
You can make an easy mushroom sauce that’s homemade by following this recipe. Cook the mushrooms until tender, then stir in cream for a creamy sauce.
This all comes down to personal preference. Most mushrooms will give off a good amount of mushroom flavor when cooked down, but more brown varieties such as portobello will produce a deep flavor.
If your mushroom sauce is not thick enough, you may need to add a bit more cream. Alternatively, make a slurry with a very small amount of cornstarch and water, then add it to the sauce and stir until thickened. You could also add a teaspoon of flour to the mushrooms before adding the cream.
Mushroom recipes
I hope you love this mushroom sauce. Be sure to check out these other tasty recipes too!
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📖 Recipe
Creamy Mushroom Sauce
Equipment
Ingredients
- 1 tablespoon oil
- 2 cups (400g) mushrooms chestnut, button, porcini, baby portabella, portobello), sliced
- 1 clove of garlic finely chopped
- 1 teaspoon fresh thyme leaves
- ½ cup (120ml) vegetable stock/broth
- ½ cup (120ml) heavy cream double cream, or dairy-free cream
- Salt and pepper
Instructions
- Heat the oil in a large pan or frying pan over a medium/low heat, then add the mushrooms, garlic and thyme and cook for about 7 minutes until soft and the mushrooms have released their juices.
- Add the stock and cream and stir to combine, then simmer for a few minutes to thicken slightly, and season to taste with salt and pepper.
- TIP: if you want your sauce thicker, stir in a teaspoon of flour or cornflour.
Notes
- Make sure the mushrooms are all sliced roughly the same size for an even gravy.
You may want to add the garlic after the mushrooms have started cooking to make sure it doesn’t burn or get bitter. - When adding the cream, make sure the heat isn’t too hot as you do not want to scold the cream.
- To thicken the sauce, let it simmer on low heat until desired consistency is reached. This may take more time if you are using dairy-free milk.
- You can use any mushrooms you enjoy to make this sauce. Try using, chestnut, button, porcini, baby portabella, or portobello for great variety.
- Try stirring ½ cup of red wine into the mushrooms and cooking for 3 minutes, before adding the cream, for a richer steak champignon sauce.
- If you can’t find fresh thyme, you can use ½ teaspoon of dried thyme in it’s place.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Beth
This mushroom sauce is so delicious and went perfectly on our pasta the other night! Can't wait to make this recipe again. Such a tasty and flavorful sauce.
Pam Greer
This sauce is so full of flavor! I love it served over a baked potato for a quick and easy dinner!
Stephanie
This was so easy to make! I used my homemade vegetable broth which already had some mushrooms in it to begin with so the flavor was perfect.
Tracy
Now THIS is a mushroom sauce! So incredibly flavor packed and most importantly, mushroom packed! I love this recipe. Thank you!
Gina
The perfect topping to a grilled steak! Love how easy this sauce comes together.