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Ultimate Versatile Creamy Mushroom Sauce (Ready in 25 Minutes)

Close-up of whole sautéed mushrooms swimming in a rich, creamy mushroom sauce, garnished with fresh parsley.
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Make this rich, velvety mushroom sauce from scratch. It is perfect for steak, chicken, pasta, or potatoes, delivering restaurant-style flavor quickly.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine (optional, for deglazing)
  • 1 cup beef broth or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the butter and olive oil in a large skillet over medium-high heat.
  2. Add the sliced mushrooms to the skillet. Cook without stirring for 3-4 minutes to allow them to brown. Stir and continue cooking until the mushrooms release their liquid and turn deeply golden brown, about 5-7 minutes total.
  3. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
  4. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  5. Pour in the broth and Dijon mustard. Bring the mixture to a simmer and cook until the liquid reduces slightly, about 5 minutes. This concentrates the flavor.
  6. Reduce the heat to low. Stir in the heavy cream, salt, and pepper. Heat gently until the sauce is warmed through and slightly thickened. Do not boil after adding the cream.
  7. Taste the sauce and adjust seasoning if needed.
  8. Remove from heat and stir in the fresh parsley. Serve immediately over your chosen dish, like steak or pasta.

Notes

  • For a gluten-free mushroom sauce, confirm your broth is certified gluten-free. This recipe is naturally gluten-free if you skip the wine or use a certified GF wine.
  • To achieve a thicker, velvety mushroom sauce without cream, substitute the heavy cream with 1/2 cup of full-fat coconut milk and thicken with a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water).
  • Use a mix of mushrooms, like shiitake or oyster, for deeper umami flavor in your homemade mushroom sauce.

Nutrition

Find it online: https://alchemychef.com/easy-mushroom-sauce-recipe-for-steak/