This creamy mushroom and garlic sauce is an easy, flavorful recipe that enhances everyday dishes with very little effort. Made with sautéed mushrooms, garlic, and cream, it delivers a rich, comforting texture in under 20 minutes. Perfect to serve with steak, chicken breast, or over pasta, it is a versatile sauce ideal for quick weeknight meals.
Mushroom Sauce
Table of Contents
Creamy mushroom sauce
Easy to make with simple, everyday ingredients, this creamy mushroom sauce is one of those classic sauces that pairs perfectly with meat dishes. There is no need to spend hours in the kitchen to prepare a delicious meal that everyone will enjoy.
This recipe can be made with a variety of mushrooms, although I most often prepare it with fresh button mushrooms. When fresh mushrooms are not available, canned mushrooms work just as well and the sauce remains just as flavorful.
This homemade creamy mushroom sauce is straightforward and foolproof, even if you are not an experienced cook. It is especially popular with students and anyone who enjoys quick, simple meals that are still rich and delicious.
Easy and Quick Mushroom Sauce
This easy mushroom sauce is not only great with meat or pasta, it also adds extra flavor to simple dishes like mashed potatoes or oven roasted vegetables.
Creamy mushroom sauce is an excellent side to serve in a gravy boat alongside roasted meats. It is also delicious spooned over a whole oven baked salmon, making it a festive meal that can be served at Christmas as an alternative to traditional roasted turkey.
Simple Ingredients for a Flavorful Mushroom Sauce
You will need onion or shallot, heavy cream, mushrooms, chicken broth, tarragon or other fresh herbs, a small amount of veal stock (optional), salt, and pepper. You can use just one type of mushroom or a mix, such as button mushrooms, porcini, chanterelles, cremini, or dried mushrooms that have been rehydrated.
Some recipes use a splash of wine to deglaze the sauce. This version does not include wine, but you can add it or leave it out depending on your taste.
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 300 g mushrooms of your choice (button mushrooms here) (about 10.6 oz)
- 1 onion or 1 shallot
- 2 garlic cloves
- 3 tablespoons olive oil or 25 g butter (about 0.9 oz)
- 1 beef or chicken bouillon cube
- 150 ml water (about 5 fl oz)
- 200 ml heavy cream (about 6.8 fl oz)
- Fresh or dried herbs of your choice (Herbes de Provence, tarragon, etc.) (optional)
- 30 g grated Parmesan or Emmental (about 1 oz) (optional)
- 2 tablespoons veal stock concentrate (optional)
- Salt and pepper
How to Make Homemade Mushroom Sauce?
1. Clean the mushrooms by trimming off the dirty ends of the stems, then rinse them quickly, rubbing them gently in lemon water.
2. Let the mushrooms drain, then slice them.
3. Dissolve the beef bouillon cube in hot water.
4. Finely chop the onion and garlic.
5. In a sauté pan, cook the onion and garlic in olive oil or butter over medium heat.
6. When the onion becomes translucent, add the sliced mushrooms and stir.
7. Cook for 3 to 4 minutes, then deglaze with the beef broth and veal stock.
8. Continue cooking until only a small amount of liquid remains.
At this stage, you can stop the cooking and finish the recipe just before serving to prevent the sauce from thickening too much.
9. Add the cream, grated cheese, and dried herbs.
10. Season with pepper to taste and add salt if needed (the bouillon cube is already quite salty).
11. Stir and let the sauce reduce until it reaches the desired consistency.
12. Serve immediately.
Can You Make Creamy Mushroom Sauce Ahead of Time?
You can make this sauce ahead of time by preparing it up to step 8, then storing it in the refrigerator for 3 to 4 days. When you are ready to use it, simply finish the remaining steps of the recipe just before serving.
INGREDIENTS
- 300 g mushrooms of your choice button mushrooms here
- 1 onion or 1 shallot
- 2 garlic cloves
- 3 tablespoons olive oil or 25 g butter about 0.9 oz
- 1 beef or chicken bouillon cube
- 150 ml water
- 200 ml heavy cream
- Fresh or dried herbs of your choice Herbes de Provence, tarragon, etc. (optional)
- 30 g grated Parmesan or Emmental (optional)
- 2 tablespoons veal stock concentrate optional
- Salt and pepper
PREPARATION
- Clean the mushrooms by trimming off the dirty ends of the stems, then rinse them quickly, rubbing them gently in lemon water.
- Let the mushrooms drain, then slice them.
- Dissolve the beef bouillon cube in hot water.
- Finely chop the onion and garlic.
- In a sauté pan, cook the onion and garlic in olive oil or butter over medium heat.
- When the onion becomes translucent, add the sliced mushrooms and stir.
- Cook for 3 to 4 minutes, then deglaze with the beef broth and veal stock.
- Continue cooking until only a small amount of liquid remains.
- At this stage, you can stop the cooking and finish the recipe just before serving to prevent the sauce from thickening too much.
- Add the cream, grated cheese, and dried herbs.
- Season with pepper to taste and add salt if needed (the bouillon cube is already quite salty).
- Stir and let the sauce reduce until it reaches the desired consistency.
- Serve immediately.
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