mushroom cream sauce

This easy creamy mushroom sauce is a delicious all-purpose sauce that goes well with everything from steak or chicken to pasta and potatoes. 

Creamy Mushroom Sauce

olive oil

butter

mushrooms

onion

garlic (minced)

Dijon mustard

Italian seasoning

lemon juice

dry white wine

heavy/whipping cream

parsley (chopped)

Salt & pepper (to taste)

Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.

Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).

Reduce the heat to medium and stir in the garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about 30 seconds.

Stir in the white wine and let it bubble for about 30 seconds - 1 minute.

Pour in the cream and cook for another 3-5 minutes or until the sauce has thickened to your liking.

Season with salt &amp; pepper to taste (I am fairly generous with cream sauces) and stir in the chopped parsley. Serve immediately.

This creamy mushroom pasta with bacon is SO GOOD. Sautéed mushrooms, savory bacon, and tender pasta noodles tossed in a creamy garlic sauce in just 30 minutes – it doesn&#039;t get much better than this!

Best Creamy Mushroom Sauce for Pasta

pasta noodles (I used rigatoni noodles)

mushrooms (thinly sliced)

bacon strips (roughly chopped)

butter ((optional, see note))

garlic

flour

chicken broth

heavy cream

milk (or heavy cream)

salt (to taste)

½ teaspoon coarsely cracked black pepper (or 1/8 teaspoon finely ground black pepper)

parmesan cheese (optional topping)

parsley (optional garnish)

Cook noodles according to package directions. Drain, toss with a drizzle of olive oil, and set aside.

In a large skillet, cook bacon over medium high heat until just crisp (don&#39;t overcook it). Use tongs to transfer bacon to a paper towel-lined plate to cool slightly before roughly chopping. *Keep bacon drippings in the pan* (See note for alternate method)

Over medium-high heat, add garlic and mushrooms to the pan and sauté for 2-3 minutes until garlic is fragrant and mushrooms are tender. Stir in bacon pieces.

Sprinkle flour over the garlic, mushrooms, and bacon and stir for 1 minute.

Gradually whisk in chicken broth, then heavy cream, and milk. Bring to a boil, then reduce to a high simmer.

Simmer for 5-10 minutes until sauce becomes thickened and creamy.

Season with salt and pepper. Stir in pasta noodles.

Taste, add salt and pepper if needed. Garnish with parmesan and parsley if desired and serve. Enjoy!

Lion’s Mane Mushroom Cream Sauce is so delicious and creamy that you will be coming back for seconds!!  This mushroom cream sauce has an earthy flavor with the robust Lion’s Mane mushrooms.

Lion's Mane Mushroom Cream Sauce with Beef

Lion's Mane Mushrooms, Cut Up 1 lb

Beef - sliced thin 1 1/2 lbs

Onion, Sweet - Small Diced 1 cup

Salt, iodized 1 tsp

Pepper 1/2 tsp

Beef Stock/Broth 2 lbs

Tomato Paste 4 Tbsp

Heavy Whipping Cream 2 cups

Tbsp

Gather all your ingredients to make your mushroom...

Gather all your ingredients to make your mushroom cream sauce with beef.

Slice the Lion’s Mane Mushrooms into the desired...

Slice the Lion’s Mane Mushrooms into the desired size.  If you want bigger mushroom pieces, then cut the mushrooms into slices.  Want the mushrooms to just flavor the sauce?  Cut the Lion’s Mane Mushrooms into a small dice.

Over medium heat in a large saucepan, cook...

Over medium heat in a large saucepan, cook your mushrooms in a dry pan.  The moisture in the mushrooms will be all the liquid that you will need.  Cook the mushrooms until tender.  Remove from the pan into a side dish and reserve until later.

Next, cook the diced onions for a couple...

Next, cook the diced onions for a couple of minutes in the same pan over medium heat.  Add the slice beef/venison to the sauteed onions and season with your favorite salt and pepper seasonings.  Cook for several minutes.

Then, add the reserved sautéed mushrooms, beef broth...

Then, add the reserved sautéed mushrooms, beef broth and tomato paste  back into the pan.  Stir to combine.  Reduce the heat to a simmer, with the cover on, and cook until the meat is tender.

As the mushroom sauce is cooking, combine the...

As the mushroom sauce is cooking, combine the heavy whipping cream and the cornstarch.

When the meat has reached the desired tenderness,...

When the meat has reached the desired tenderness, uncover, and keep the sauce at a low boil.

Add the cream/cornstarch mixture to the sauce, slowly...

Add the cream/cornstarch mixture to the sauce, slowly while stirring constantly.

Simmer until the desired thickness is achieved. Remove...

Simmer until the desired thickness is achieved.  Remove from the heat.

When the mushroom cream sauce with beef starts...

When the mushroom cream sauce with beef starts to cool, it will thicken even more.

Serve overtop of your favorite noodles, baked potatoes,...

Serve overtop of your favorite noodles, baked potatoes, rice, slices of bread, mashed cauliflower, sauteed vegetables or mashed potatoes.

Any unused sauce, cool, and refrigerate for up...

Any unused sauce, cool, and refrigerate for up to 6 days.

Chicken Scallopini is the Italian-style dish featuring thinly-pounded chicken cutlets covered in a creamy mushroom white wine sauce with capers and fresh thyme. Ready in under 30 minutes!

Chicken Scallopini with Mushroom Cream Sauce

chicken breasts

salt and pepper (,

all-purpose flour (,

tbsp butter (, divided)

garlic (, sliced)

button mushrooms (, sliced)

thyme leaves

tbsp capers

tbsp all-purpose flour

Slice each chicken breast in half lengthwise to get 4 thin cutlets.

Place each cutlet between two sheets of parchment paper or plastic wrap and lightly pound to an even thickness. Season both sides with salt and pepper.

Spread the flour on a plate and dredge the chicken pieces in it, lightly coating both sides. Shake off any excess flour.

In a large skillet over medium heat, heat 3 tablespoons olive oil. Add the chicken pieces (work in batches if necessary) and cook 4-5 minutes on the first side, or until golden brown. Flip and cook another 4-5 minutes, or until cooked through. Transfer the chicken to a plate and cover with aluminum foil to keep warm.

Return the empty skillet to the stove, add 1 tablespoon butter and heat it over medium heat. Add sliced garlic and cook for 20 secs. Add sliced mushrooms and saute, stirring frequently, for about 2 to 3 minutes.

Pour in dry white wine and lemon juice. Cook for 1 minute, stirring constantly, until the sauce reduces slightly. Add thyme leaves, drained capers and stir. Pour in the heavy cream and cook for another minute.

Meanwhile in a small bowl, mix 1 tablespoon of melted butter and 1/2 tablespoon flour. Add this butter mixture to the mushroom mixture and whisk quickly. Bring to a simmer, stirring constantly. Add salt and pepper to taste. When the mixture thickens turn off heat.

Return the cooked chicken cutlets to the skillet, cover with the sauce, and serve over pasta or rice.

https://content.jwplatform.com/videos/t6DilevL.mp4

Thinly pounded tender chicken cutlets smothered in a creamy mushroom wine reduction sauce with capers and thyme. Perfect for a weeknight dinner or romantic date night!

This luxuriously creamy mushroom spaghetti recipe is quick, easy, and perfect for those weeknight meals.&nbsp;

Creamy Mushroom Spaghetti

spaghetti

garlic (chopped)

shallots (chopped)

Parmesan cheese (for serving)

Salt and pepper (to taste)

Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).

While the pasta is cooking, melt the butter in a large frying pan on medium heat.

Add the shallots and cook until transparent (about 3-4 minutes). Add the mushrooms and cook for another minute.

Add the garlic and cook another minute. Stir in the cream and parsley, lower the heat and simmer gently until thickened (1-2 minutes).

Drain the pasta and reserve some of the pasta water.

Add the pasta to the sauce and toss to coat, adding the reserved water as needed to loosen the sauce.

Serve immediately with grated cheese.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576081505/wirkfv2fxyh9clz0odky.mp4

This easy, delicious creamy mushroom spaghetti recipe is made of sautéed mushrooms and pasta in a garlic cream sauce that’s a perfect weeknight dinner!

Easy creamy mushroom sauce with tender mushrooms in a rich and creamy non-dairy sauce. Under 20 minutes for an easy vegan creamy mushroom sauce recipe for everything!

Easy Creamy Mushroom Sauce

vegan butter

mushrooms,

garlic cloves,

fine sea salt

(65 ml) white wine or vegetable broth

(125 ml) low-sodium vegetable broth

(250 ml) coconut cream or coconut milk

(35 grams) nutritional yeast

Heat vegan butter and olive oil in a large skillet over medium heat.

Add mushrooms and cook until they have released their juices. Don&#39;t over-mix. This gives the mushrooms a chance to turn slightly golden brown where they contact the pan. About 4 minutes.

Mix in garlic and salt and allow to cook until fragrant. About 30 seconds.

Add white wine (or broth) to skillet. Stir to deglaze while loosening any bits. About 1 minute.

Stir in broth and coconut cream (or coconut milk). Add nutritional yeast and combine. Lower heat to low and simmer, uncovered, until sauce thickens to your likeness, stirring occasionally. About 2-3 minutes.

Remove from heat and stir in thyme. 

Such an easy recipe! Made this mushroom sauce for steak and everyone loved it. I'm putting it on pasta next time. Definitely will be making it on repeat!

A deliciously flavorful and creamy mushroom sauce for steaks, schnitzels and even pasta, in under 20 minutes.

The Best Creamy Mushroom Sauce For Steaks

5.3 oz (150 grams) button mushrooms, cut in half then sliced

fl oz (150 milliliters) thickened cream

garlic, crushed

tsp black pepper

tsp ground sea salt

parsley

tsp cooking oil

Prepare the Mushrooms:

Heat the cooking oil in a medium saucepan over high heat.

Add the sliced mushrooms to the pan and stir-fry until they are lightly browned. This should take about 5 minutes. Reduce the heat to medium.

Cook the Sauce:

Add the thickened cream to the saucepan with the mushrooms.

Season with ground sea salt and freshly ground black pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer. Cook for 5-8 minutes, stirring occasionally. Be sure to watch that the cream doesn’t overboil.

Add Garlic and Parsley:

Once the sauce has reduced by half, add the crushed garlic to the saucepan.

Cook for another minute to let the garlic flavor infuse into the sauce.

Finish and Serve:

Remove the saucepan from the heat.

Serve the creamy mushroom sauce hot over your favorite steak or pasta.

Reheat Instructions:

To reheat the sauce, place the saucepan back on low heat.

Let the sauce “melt” and heat through gently.

This is a beautiful sauce! They make something similar here in Portugal for their steaks, but the only time I've seen it made the person used a premade knorr cube mix. 

I'm now looking forward to playing with this recipe!

Delicious! so simple to make and tastes devine will use time and time again! thank you :)

Tried this recipe out yesterday and it was delicious. I posted the link to this recipe on my blog because more people should know about this recipe :)

This is a wonderful sauce. We have just had it on venison steak. I will certainly be using the recipe a lot. Thank you.

Mouthwatering! Can't believe how quick and easy this recipe is. Decided to use some leftover cream but it wasn't enough. So I used one percent milk and thickened it with a tblsp of butter and half a tbls of flour, stirring about five or six minutes until hot and nicely thickened, then added salt, pepper &amp; garlic and cooked another couple minutes. This recipe is a keeper! Thank you for sharing!

I used sour cream with a bit of milk to thin it down as that's all I had, and added a dash of Worcester sauce, delish!

very nice flavour and easy to make   THANKS

i tasted this sauce with beef liver in Spain,it was a classic! i,ve since used your recipe at home.it tastes the same as i had.thank you.

This is amazing. made it 3 days ago for steak, and made it again tonight, thinned it with more cream and milk, added shrimp and made it into a pasta sauce! OUT OF THIS WORLD...

Unreal!!!excellent as good as the finest restaurant in San Francisco.

i like the sauce pretty quick and easy to make, made it in 8mins and super tasty. thanks

I was recently in Portugal and enjoyed mushroom sauce on steak, so googled a recipe for it and found yours try it this evening and really enjoyed it. Delicious!  I reduced the salt to half and next time I will reduce it a bit more.  Thank you.

I just made this and it was really delicious!!! Thank you for sharing your amazing recipe :)  I will definitely be making a bigger portion next time!

Dear Martyna,

Thank you for sharing this recipe.

Your recipe is almost identical to my old favourite. The only difference is that I precook the sliced mushrooms in a microwave oven until they have shed about half their water. This makes stir-frying easier and faster.

Regards,

P.S. I also use that sauce on mushroom or chicken vol-au-vent — I then increase the quantity of cream and add chicken broth... and brandy.

This is the best!! Was so yum simple to make!! LOVE ?

Had to leave the garlic out but my husband lived it, thank you :)

We often have Sirloin steak for our treat.  I love mushroom .sauce when dinning out, which isn't often. It's my 67 Birthday on Friday and yes, we are having steak.  With your recipe I'm going to try mushroom sauce.  With home made rhubarb, from the garden, crumble.  I'm fed up with jacket potatoes though.  Don't want mash again.  Any other ideas.  Not chips thouvgh.
Kind Regards
Jacqueline Bird (Mrs)

Awesome Sauce!
Easy to make and even more delicious to eat!

Hi Martyna:

I just used this recipe tonight as a practice run for Christmas and I have to say it was sensational!! Simple, easy to follow and absolutely delicious! Served on porterhouse steak with a few other family favorites and I will definitely be making it many more times!!! Thanks again for sharing this. I used cooking cream and fresh parsley, very happy with the results. 

Rob.

The title of the article says it all, this is INDEED The Best Mushroom Sauce!

Officially, officially, officially, this is OFFICIALLY the best sauce ever. Thanks so much!

Yes, this is 1000% the best mushroom sauce, thank you!

There is no way there is a better creamy mushroom sauce, sorry people, but this is THE one.

I keep coming back to this sauce time and time again, especially during the colder months. It is really easy to make, and so delicious. Looks great as well and guests always love it. Thank you for a favorite that keeps on giving!

If you’re looking for a gourmet-level dinner idea that’s still easy enough for a weeknight, this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes &amp; Mushroom Basil Pesto Cream is the ultimate comfort-meets-class combo. Juicy chicken marinated in Greek yogurt and chestnut purée meets a rich Alfredo sauce swirled with earthy mushrooms and fresh basil pesto. Roasted sage potatoes and caramelized mushrooms make it a complete and unforgettable meal. This easy recipe checks every box—from quick dinner ideas to elegant food ideas for guests. Great for those craving a hearty, creamy, and herby chicken dish with a rustic twist.

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes &amp; Mushroom Basil Pesto Cream

smoked paprikaSalt and black pepper olive oil

Parmesan cheese2 tablespoons basil pestoSalt and black pepper to taste2 cups baby potatoes halved

olive oil1 teaspoon dried sage olive oil

thyme optionalSalt and pepper to tasteFresh parsley Parmesan cheese

In a bowl, combine chestnut purée, Greek yogurt, garlic, olive oil, lemon juice, smoked paprika, salt, and pepper. Coat the chicken thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic, sage, salt, and pepper. Spread on a hot baking sheet and roast for 25–30 minutes, flipping halfway.

d=&#8221;instruction-step-3&#8243;>3. Heat a skillet over medium-high. Add olive oil. Sear marinated chicken breasts 4–5 minutes per side. Reduce heat and cook until internal temp reaches 165°F. Rest for 5 minutes, then slice.

instruction-step-4&#8243;>4. Toss mushrooms with olive oil, thyme, salt, and pepper. Roast for 12–15 minutes until tender and browned.

struction-step-5&#8243;>5. In a saucepan, melt butter and olive oil over medium. Add chopped mushrooms and cook until browned. Pour in cream and bring to a simmer. Stir in Parmesan, then pesto. Remove from heat and season to taste.

struction-step-6&#8243;>6. Plate sliced chicken with roasted potatoes and mushrooms. Spoon sauce over chicken. Garnish with parsley or extra cheese. Serve hot.

Top 8 mushroom cream sauce recipes from across the web

The most viewed mushroom cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Mushroom Sauce

Best Creamy Mushroom Sauce for Past...

Lion's Mane Mushroom Cream Sauce wi...

Chicken Scallopini with Mushroom Cr...

Creamy Mushroom Spaghetti

Easy Creamy Mushroom Sauce

The Best Creamy Mushroom Sauce For ...

Chestnut Garlic Greek Chicken Alfre...

Top 8 mushroom cream sauce recipes from across the web

The most viewed mushroom cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Mushroom Sauce

Best Creamy Mushroom Sauce for Past...

Lion's Mane Mushroom Cream Sauce wi...

Chicken Scallopini with Mushroom Cr...

Creamy Mushroom Spaghetti

Easy Creamy Mushroom Sauce

The Best Creamy Mushroom Sauce For ...

Chestnut Garlic Greek Chicken Alfre...

The most viewed mushroom cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine