Introduction

This creamy mushroom sauce is a rich and flavorful addition to any meal. Perfectly sautéed mushrooms combined with garlic, herbs, and a luscious cream base make it an ideal topping for meats, pasta, or vegetables.

A close-up shot of a creamy mushroom sauce in a black pan. The sauce is light brown with a smooth, thick texture, covering multiple layers of sliced mushrooms that are brown and slightly glossy with a tender appearance. Small bits of onion and finely chopped green herbs are scattered throughout the sauce, adding spots of pale yellow and bright green color. A gold spoon is lifting a few mushroom slices covered in sauce, showing the rich, creamy consistency. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 tablespoons butter
8 ounces cremini or white mushrooms, sliced
1/2 medium onion, chopped
4 cloves garlic, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon Italian seasoning
1/2 teaspoon lemon juice
1/4 cup dry white wine or broth (chicken or vegetable)
3/4 cup heavy or whipping cream
Salt and pepper, to taste
1-2 tablespoons chopped fresh parsley

Instructions

Step 1: Heat olive oil and butter in a skillet over medium-high heat. Once the butter melts, add the sliced mushrooms and chopped onions.
Step 2: Sauté until the mushrooms release their water, the liquid evaporates, and both mushrooms and onions are nicely seared, about 10 to 12 minutes.
Step 3: Lower the heat to medium. Stir in minced garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about 30 seconds, stirring continuously.
Step 4: Add the white wine or broth and let it bubble gently for 30 seconds to 1 minute to reduce slightly.
Step 5: Pour in the heavy cream and cook, stirring, for another 3 to 5 minutes until the sauce thickens to your preference.
Step 6: Season with salt and pepper generously, then stir in the chopped fresh parsley. Serve immediately for best flavor and texture.

Tips & Variations

For a dairy-free version, substitute the cream with coconut cream and use a plant-based butter alternative.
Add a splash of soy sauce or tamari for an extra umami boost.
Use shiitake or portobello mushrooms for a deeper, earthier flavor.
If you prefer a thicker sauce, add a teaspoon of cornstarch dissolved in a tablespoon of water during the cream step.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of cream or broth if the sauce has thickened too much during storage.

How to Serve

A white plate on a white marbled surface holds a meal with three main parts: on the right, a thick piece of meat wrapped in crispy bacon, topped with creamy mushroom sauce that is light beige with chunks of mushrooms and herbs; in the middle left, a serving of creamy mashed potatoes covered with the same mushroom sauce that looks smooth and soft; behind the mashed potatoes and meat, several bright green beans lay side by side, adding a fresh color contrast. The overall look is rich and comforting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare the sauce a day ahead and keep it refrigerated. Reheat gently before serving to preserve its creamy texture.

What can I serve with creamy mushroom sauce?

This sauce pairs wonderfully with grilled chicken, steak, pasta, mashed potatoes, or steamed vegetables.

Creamy Mushroom Sauce Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

A rich and creamy mushroom sauce made with sautéed cremini mushrooms, onions, garlic, white wine, and heavy cream, flavored with Dijon mustard and Italian seasoning. Perfect for serving over pasta, chicken, or steak.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: About 1 cup (serves 4) 1x
Category: Sauce
Method: Frying
Cuisine: American

Ingredients

Scale

For the Sauce

1 tablespoon olive oil
2 tablespoons butter
8 ounces cremini or white mushrooms, sliced
1/2 medium onion, chopped
4 cloves garlic, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon Italian seasoning
1/2 teaspoon lemon juice
1/4 cup dry white wine or broth (chicken or vegetable)
3/4 cup heavy or whipping cream
Salt and pepper, to taste
1–2 tablespoons chopped fresh parsley

Instructions

Heat oil and butter: Add the olive oil and butter to a skillet over medium-high heat. Allow the butter to melt completely before proceeding.
Sauté mushrooms and onions: Add the sliced mushrooms and chopped onion to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture, which then evaporates, and both the mushrooms and onions are nicely seared. This should take about 10-12 minutes.
Add seasonings: Reduce the heat to medium. Stir in the minced garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about 30 seconds to release the flavors.
Deglaze with wine: Pour in the dry white wine or broth. Let it bubble and reduce slightly for about 30 seconds to 1 minute.
Add cream and thicken: Stir in the heavy cream and cook for another 3 to 5 minutes, or until the sauce reaches your desired thickness.
Season and garnish: Season the sauce with salt and pepper to taste, then stir in the chopped fresh parsley. Serve the sauce immediately for best flavor and texture.

Notes

You can substitute the dry white wine with chicken or vegetable broth if you prefer a non-alcoholic version.
For a lighter sauce, use half-and-half instead of heavy cream but expect a thinner consistency.
This sauce pairs wonderfully with grilled chicken, steak, pasta, or roasted vegetables.
Fresh herbs like thyme or tarragon can be used instead of parsley for a different flavor profile.

Keywords: creamy mushroom sauce, mushroom cream sauce, mushroom gravy, easy mushroom sauce, sauce for pasta, sauce for steak