Every cook needs an easy, delicious creamy mushroom sauce recipe in their repertoire and that’s just what we have for you. Mushrooms sautéed till golden brown in butter and garlic, a jot of white wine, flavourful stock and of course cream to bring it all together. Throw in some fresh thyme and you have a sauce that works in so many ways.
Mushrooms are in season all year long and this is a perfect little sauce to have up your sleeve when you want to lift a dish.
At a Glance This Is What You Need To Make Creamy Mushroom Sauce
salt and freshly milled black pepper
Creamy Mushroom Sauce earthy flavour, and meaty texture pays compliments to so many dishes.
- serve it on top of golden fried polenta
- use mushroom sauce for pasta and you have a super tasty quick meal
- creamy garlic mushroom sauce on toasted sourdough for brunch
- over a glorious roasted chicken
- mushroom sauce for steak for a perfect marriage
- use it as a creamy layer in a lasagne
- golden chicken, pork or veal schnitzels love a creamy mushroom sauce
- oven bake some jacket potatoes till soft and fluffy and team them with the sauce
- spoon it into the centre of an omelette and gently fold the omelette over the sauce
- serve spooned over toasted and garlic rubbed Italian bread
Let’s Make Creamy Mushroom Sauce – It’s So Easy
Selecting and Storing Mushrooms
Select mushrooms that are firm to the touch and have good colour with a slightly shiny surface. Mushrooms stored in a brown paper bag in the crisper will last at least a week.
Avoid mushrooms that are spotty, slimy or wrinkled and dried out. Their only use is in the compost bin.
Mushrooms are like a sponge and if you immerse them in water they’ll soak up the water making them soggy when you cook them. The best way to prepare mushrooms is to gently wipe their caps with a damp cloth, or use a soft brush to remove any dirt. Never rinse sliced mushrooms as they will quickly absorb water through their exposed inner flesh.
Just a Few More Steps
How To Stop A Cream Based Sauce From Splitting / Curdling
To avoid splitting your sauce there are a couple of easy steps to keep in mind.
Splitting is usually caused when a sauce is boiled for a long period of time or at a very high temperature. Evaporation of too much water from the cream is the result, leaving behind the fat or milk solids in a lumpy mess.
So now you know why cream sauces usually split the question is how to prevent it from happening.
Several methods work well.
Try reducing the amount of time the sauce is cooking
Add the cream towards the very end of the cook and gently simmer until just thickened
Or use a thickener as we did to thicken the sauce, without losing any to evaporation
Tips for Cooking Mushrooms
Preferably use a heavy based frypan and medium to high heat. Mushrooms have a lot of moisture so don’t slice them too thin, or they’ll shrivel up before they’ve released their moisture. Don’t overcrowd the pan or you’ll end up stewing the mushrooms in a pool of liquid. Only once you’ve cooked off the liquid will the mushrooms brown, and concentrate in flavour. Make sure you leave them in the pan till you hear a sizzle and see that browning happening. Cook in a couple of batches if you have a large amount.
Because mushrooms have so much moisture you don’t salt them when you first put them in the pan, as salt draws out liquid. Season with salt once they’re browned and golden.
Herbs That Marry Well with Mushrooms
Other herbs that enhance the appeal of mushrooms include parsley, oregano, rosemary, marjoram and one of our particular favourites, tarragon either fresh, or dried.
Watch How To Make Creamy Mushroom Sauce With Garlic
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This little winner of a sauce is so versatile. Use it to add to your favourite pasta or to top off a pan fried steak or simply on toasted sourdough for brunch.
It's delcious, quick and will quickly become your go to sauce to lift a load of different dishes.
- 4 tablespoons butter
- 4 tablespoons of oil
- 500gm mushrooms - we used Swiss Browns (1 lb mushrooms)- see notes
- 3 large cloves of garlic - finely minced
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 1 cup of pouring cream - not thickened
- 3 level teaspoons of cornflour mixed with a little of the stock to make a slurry
- several sprigs of your choice of herbs, we used thyme finely chopped
- salt and freshly milled black pepper
- melt half of the butter and half of the oil in a large frying pan over medium-high heat
- add half of the mushrooms and stir to coat with the butter and oil mixture
- continue stirring occasionally until the mushrooms have turned a light golden brown
- add half of the garlic stirring until the garlic just begins to brown
- season with salt and pepper
- remove the cooked mushrooms from the pan
- repeat steps 1-6 with the remaining mushrooms, butter, oil and garlic
- return the 1st batch of cooked mushrooms to the pan
- add the wine and cook until the liquid has almost evaporated
- add the stock
- add the cream
- with the mixture on a gentle simmer add the cornflour slurry and stir to combine
- check seasoning and simmer for several minutes until the mixture is a nice pouring consistency
- add finely chopped herbs of choice and enjoy!
- feel free to mix up the Creamy Mushroom Sauce by using a combination of mushrooms
- if the mushrooms have soaked all of the butter mixture up, it may be necessary to add a little more oil to the pan when cooking the garlic
Where Did That Snake Go?
Cooper has seen numerous snake by now, but when a snake skin was left on the lawn he was beside himself with curiosity. Lots of barking, growling and just plain acting a clown.