This creamy mushroom sauce is extremely easy to prepare and it goes well with everything, literally 🙂 It quickly became everyone’s favorite in my home and I’m cooking it very often.
Meats, potatoes, rice, vegetables… It’s a perfect fit for everything. On top of that, you can easily transform this sauce into a creamy mushroom soup. All you need to do is add more stock, bay leaves and some potatoes.
There is no need for a long introduction here, so let’s move to the instructions.
What mushrooms to use for this sauce?
In most cases, I’m using either the classic white mushrooms (button) or the brown variety (cremini), Portobello mushrooms are great too. If you can get your hands on some boletus mushrooms, they work even better. And if you can get dried ones, you’ve just hit the jackpot.
TIP: Using dried mushrooms? You need to modify this recipe a bit. Boil them in water or broth for at least 30 minutes before adding the heavy cream, to release as much flavors as possible.
Whatever mushroom type you decide to use, make sure you use a lot of them. I usually cook the sauce in a smaller 1 liter (1 quart) pot and as you can see from the video, I pretty much filled it with mushrooms completely.
Keep in mind that mushrooms contain a large amount of water that will get released during cooking so their volume will shrink a lot. To put it simple, the more mushrooms (within reason) you use the better your creamy mushroom sauce will be.
Mushroom Sauce Ingredients
250g (8 oz) mushrooms of choice
1 bigger shallot
400-500ml (1.5 – 2 cups) stock/broth (beef or chicken)
200-250ml (1 cup) heavy cream
salt and pepper to taste
How to make creamy mushroom sauce
Watch the video or scroll down for step by step instructions:
1. Start by finely chopping a shallot, the finer the cut, the better. Sautee the shallots in olive oil, until the shallots start to become translucent.
2. Now slice your mushrooms. Depending on their size, you might need to cut them into halves first, then slice thinly. The size of the cut is entirely up to you to decide. Some people prefer larger pieces of mushrooms in their sauce, some smaller. Throw the mushrooms into the pot and sautee for a few minutes.
3. Add the stock or broth, beef or chicken, both work fine. Don’t have broth? You can use water instead, but consider adding a bouillon cube for stronger taste in this case. Cook for a few minutes so the mushrooms start to lose volume, then add the heavy cream and cook for at least 30 more minutes.
4. Now it’s time to season our creamy mushroom sauce. Salt and pepper is all you need. I used the 4-color pepper mix, but classic black pepper works just as fine. Let cook for a few minutes and give your sauce a taste test. Add more salt if needed.
5. This mushroom sauce needs to get thickened a bit, it shouldn’t be too thin. It’s easy to achieve this by adding a bit of starch slurry. Just mix a tablespoon or two of starch (corn or potato) with some water and add it to the sauce.
TIP: Keep in mind that the slurry needs a few seconds to tighten the sauce, do not add all of it at once. Add a tablespoon, mix and let cook for a few seconds. If it’s still too runny, add more. Once the starch slurry is in, the sauce is more prone to sticking to the bottom of the pot and burning, mix frequently to prevent this from happening.
Our creamy mushroom sauce is ready. Now it’s time to serve it with something delicious. Enjoy! 🙂
- You can make this mushroom sauce more special by adding some herbs. Thyme works the best in my opinion.
- A bit of white wine can be used too. Add a few tablespoons once the shallots are ready, before adding the mushrooms.
- Soy sauce is another ingredient you can use. Add about 2 tablespoons once the shallots are done, before adding the mushrooms.
TIP: This creamy mushroom sauce can be frozen for later use. Cook a larger amount at once and have it at hand anytime you need it. Just heat it up slowly before serving, the sauce will taste pretty much as good as the freshly cooked one.
Creamy Mushroom Sauce – Easy And Universal
- 250 g mushrooms of choice
- 1 bigger shallot
- 400-500 ml cups stock/broth (beef or chicken)
- 200-250 ml cup heavy cream
- salt and pepper to taste
- starch slurry
- olive oil
- Finely chop the shallot and sautee in olive oil until translucent.
- Add sliced mushrooms and sautee for 5 minutes.
- Add broth or stock (or water + bouillon) and cook for 5 minutes. Once the mushroom start to lose volume, add heavy cream.
- Cook for at least 30 minutes.
- Season with salt and pepper. Add starch slurry to thicken the sauce up.
- Give the sauce a taste test and add more salt or pepper if needed.
- Done 🙂