This mushroom sauce is rich and creamy and packed with mushroom flavor. It’s also so easy to make and amazing served with just about anything!
This sauce is so good you’ll want to pour it over pretty much everything. Served over baked potatoes? Oh yes. With pasta? Yes please!
It’s really versatile and always a hit. Serve it over anything that needs a sauce.
For more delicious sauces check out our tartar sauce and tzatziki sauce.
How To Make Mushroom Sauce
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add butter and olive oil to a skillet/frying pan along with crushed garlic, dried thyme and rosemary and sauté until the butter is melted.
- Add in sliced mushrooms and dark soy sauce and sauté until the mushrooms are softened.
- Add vegetable stock and cream and stir it in. Bring to a simmer and let it simmer for around 5 minutes until it’s slightly reduced.
- If you’d like to thicken it more, then mix cornstarch with a little water into a paste, add it in and stir. Keep stirring and simmering until the sauce is thickened.
- Add salt and pepper to taste.
- Your sauce is ready to serve!
Recipe Tips
Butter and olive oil. You might wonder why we use both in this recipe and the answer is that using a little oil along with the butter seems to make the butter go further. It definitely adds to the richness of the sauce.
The mushrooms. We used cremini mushrooms (also called portobellini, brown button mushrooms or baby bellas), but white button mushrooms will work just as well. You can definitely also experiment with a mix of different kinds of mushrooms.
The cream. It’s ideal to use a high fat cream like heavy cream or whipping cream in this sauce. You can use a lighter cream like light cream or half and half but the sauce will be thinner and not as rich. Also, if you use a thinner cream you will almost certainly need to thicken it with cornstarch.
Thicken with cornstarch. This part is completely optional. It really just depends on how you prefer your sauce. Simmering it a little longer may result in the perfect sauce consistency for you. But if you prefer it a little thicker, then mixing some cornstarch with water into a paste and then adding it in will thicken it more. These photos show the sauce after being thickened with cornstarch.
Storing leftovers
Keep any leftover sauce in a covered container in the fridge for 3-4 days. Reheat on the stove or in the microwave. If you find it too thick when reheating, add in a little vegetable stock.
It’s not ideal for freezing.
More Mushroom Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Mushroom Sauce
Ingredients
- 2 Tbsp Butter
- 1 Tbsp Olive Oil Extra Virgin
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 5 cups Mushrooms (16 ounces) Brown or White, Sliced
- 1 tsp Dark Soy Sauce
- ½ cup Vegetable Stock
- 1 cup Cream Heavy, Whipping or Light*
- 1 Tbsp Cornstarch Optional
- Salt and Pepper To Taste
For Serving (Optional):
- Fresh Chopped Parsley
- Sprig of Fresh Thyme
Instructions
- Add butter and olive oil to a skillet or frying pan along with crushed garlic, dried thyme and rosemary and sauté until the butter is melted.
- Add sliced mushrooms and dark soy sauce and sauté until the mushrooms are softened.
- Add vegetable stock and heavy cream and stir it in. Bring to a simmer and let it simmer for around 5 minutes until the sauce is slightly reduced and thickened.
- If you'd like to thicken it more, then mix the cornstarch with a little water into a paste, add it in and stir. Keep stirring and simmering until the sauce is thickened.
- Add salt and pepper to taste.
Video
Notes
- Butter and oil. Both butter and olive oil are used in this recipe to add to the richness of the sauce. It also makes the butter seem to go further and really coat the mushrooms when they’re sautéing.
- Mushrooms. We used cremini mushrooms (also called portobellini, brown button mushrooms or baby bellas), but white button mushrooms will work just as well. You can also experiment with a mix of different kinds of mushrooms.
- Cream. It’s ideal to use a high fat cream like heavy cream or whipping cream in this sauce, but light cream also works just fine. If you use light cream though you will almost certainly want to thicken it with cornstarch.
- Thicken with cornstarch. Cornstarch is optional. It depends on how thick you like your sauce. Just simmering it for a few minutes so that the sauce can reduce slightly may result in the ideal thickness for you. If you prefer it a little thicker, then mixing some cornstarch with water into a paste and then adding it in will thicken it more. Our photos show the sauce after being thickened with cornstarch.
- Make It Dairy-Free. You can make a dairy-free version of this sauce if you use a vegan butter like Earth Balance instead of the dairy butter and use coconut cream (canned, unsweetened) instead of heavy cream.
- Storing leftovers. Keep any leftover sauce in a covered container in the fridge for 3-4 days. Reheat on the stove or in the microwave. If you find it too thick when reheating, add in a little vegetable stock. It’s not ideal for freezing.
Simply wow, exactly what I was looking for to complete a recipe. Thank you. I’ll holler back when it’s put together.
Awesome Sam, hope you enjoyed it!
Loved your recipe. Did it so many times.
So happy to hear that Kuni! 🙂
This has become my favorite mushroom sauce recipe for just about anything! The flavor of the mushrooms definitely stands out and it’s easy to make! It also keeps very well in the fridge! Hubby almost ate the whole pan by himself when I made this😅 thanks for the great recipe!
Awesome Nadine! So glad you love it!