Mushroom Cream Sauce is quick, easy and ready in less than 30-minutes!
This recipe uses simple ingredients and fresh mushrooms and can be made as thick or thin as you like!
Pair it with fish, pasta, chicken or beef!
Once you make this recipe, you'll want to keep it on hand! It's super easy and really dresses up a meal!
Why you'll love this recipe!
- All-natural ingredients - no preservatives or artificial flavors
- Quick and easy - ready in less than 30-minutes!
- Versatile - serve with chicken, pork, beef, fish or pasta!
Note: if you serve this as a sauce for pasta, add about ¼ cup of the pasta water to the sauce. This helps the sauce stick to the pasta better!
Here's what you'll need:
Fresh mushrooms, oil, butter, cornstarch, heavy cream, chicken broth, garlic, shallots, white wine or lemon, salt and pepper!
How to make it:
Melt butter and oil in skillet; add shallots and mushrooms garlic, chicken broth, and tempered cream
Add wine or lemon; cook for 5-minutes; add cornstarch slurry to thicken
Type of mushrooms to use:
This recipe calls for a pound of either white Button or baby Portobello mushrooms. Crimini mushrooms also work well in a mushroom sauce.
Crimini's have more moisture and less flavor than a Portobello.
If baby Button or Portobello mushrooms aren't available, use 3-5 large Portobellos and finely slice them into small pieces.
Substitute for white wine
A good substitute for white wine is either vinegar or lemon juice.
The wine adds a little acidity to the sauce, but if you prefer not to use wine, use 2 tablespoons of vinegar or lemon juice.
When to add acid (wine, lemon or vinegar):
Add the acid after you add the tempered cream and before you add the slurry.
If you add the acid to the mushroom cream sauce after you add the slurry, the high acidity will break down the slurry (the thickening agent), resulting in a thinner, broken sauce.
Do not add cold cream to the mixture
If you add cold cream, you run the risk of the sauce breaking. Instead, you'll want to "temper" it before adding it to the mushrooms.
To temper, put the cream into a measuring cup and add two tablespoons of warm broth. Stir this mixture well, then add it to the mushrooms.
How to Temper Cream
- Pour cream into large measuring cup
- Add 2 tablespoons of warm broth (from the mushroom skillet)
- Whisk until well combined
- Add mixture to the mushrooms
Storage and reheating
Store mushroom cream sauce in the refrigerator for up to 3 days.
To reheat, simply heat on the stove top; you may have to add a little water, as the sauce thickens upon refrigeration.
Mushroom cream sauce tastes great with steak (Steak aux Champignons), Chicken (Supremes de Volaille aux Champignons) or Veal (Blanquette de Veau).
It also goes well in Risotto or as a pasta sauce.
Make this easy Mushroom Cream Sauce as thick or thin as you like! Serve it over warm potatoes, rice or pasta. It pairs well with shrimp, too!
♥ If you make this recipe, please scroll down and leave a comment and rating below! I love to hear from you! Thank you!
Mushroom Cream Sauce
- 1 lb white (Button) or Portobello mushrooms cleaned, stemmed and sliced
- 3 tablespoons olive oil
- 3 tablespoons butter , salted or unsalted
- ½ cup chicken or vegetable broth
- ½ teaspoon garlic , minced
- 1 tablespoon shallots , minced
- ¼ cup white wine (optional)
- 1 cup heavy cream not cold; pull the cream out of the fridge before you start
- ½ teaspoon salt and pepper , to taste
- 6 springs thyme 3-4 for sauce; remainder for garnish (optional)
- 1 cup water
- 1 tablespoon cornstarch
- Prep: clean mushrooms with damp paper towel; remove stem and slice; mince garlic and shallot; set aside
- In a large skillet on medium heat, add oil and butter3 tablespoons olive oil, 3 tablespoons butter
- Once butter has melted, add mushrooms and shallots; stir, coating with butter/oil mixture and cook for 3-5 minutes or until mushrooms begin to get tender and shrink in size1 lb white (Button) or Portobello mushrooms, 1 tablespoon shallots
- Add minced garlic, chicken stock, 3-4 thyme sprigs½ cup chicken or vegetable broth, ½ teaspoon garlic, 6 springs thyme
- Reduce heat to low
Temper the Cream
- Pour one cup of cream into a two-cup measuring cup; add 2 tablespoons of warm broth (from the mushrooms) to the cream; whisk well to fully combine1 cup heavy cream
- Add tempered cream into mushrooms; stir well
- Add wine (or lemon)¼ cup white wine
Make Thickening Slurry
- In a one-cup measuring cup, add 1 tablespoon of corn starch and fill the measuring cup up with warm water; stir and combine well1 cup water, 1 tablespoon cornstarch
- Add slurry to mushrooms and cream; turn the heat up to medium high and cook for 3-5 minutes; (the high heat allows the slurry to thicken the sauce)
- Remove thyme springs; Season with salt and pepper½ teaspoon salt and pepper
- Serve and garnish with remaining thyme
- Do not add cold cream into the hot mushroom/broth mixture. If you add cold cream, you run the risk of the sauce breaking. Instead, you'll want to "temper" the cream.
- Pour cream into large measuring cup
- Add 2 tablespoons of warm broth (from the mushroom skillet) to the cream
- Whisk cream and broth until they are well combined
- Add the cream/broth mixture to the mushrooms
- Add the acid after you've added the tempered cream and before you add the slurry
- After you add the cornstarch slurry, bring the temperature up to medium-high for a few minutes (this gives the cornstarch time and heat to thicken)
- No wine? Substitute with 2 tablespoons of lemon juice or white vinegar