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Creamy Mushroom Sauce Recipe

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4.3 from 12 reviews

A rich and velvety creamy mushroom sauce made with sautéed cremini mushrooms and onions in a luscious blend of butter, cream, and aromatics. Perfect as a flavorful topping for meats, pasta, or vegetables, this sauce combines savory depth with a hint of lemon and fresh parsley for brightness.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 ounces cremini or white mushrooms, sliced
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced

Seasonings & Flavorings

  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Italian seasoning
  • 1/2 teaspoon lemon juice
  • Salt & pepper, to taste
  • 1-2 tablespoons chopped fresh parsley

Liquids

  • 1/4 cup broth (chicken or vegetable)
  • 3/4 cup heavy or whipping cream

Instructions

  1. Heat oil and butter: Add the olive oil and butter to a skillet over medium-high heat. Allow the butter to fully melt before proceeding.
  2. Sauté mushrooms and onions: Add the sliced mushrooms and chopped onions to the skillet. Cook for 10-12 minutes, stirring occasionally, until the mushrooms release their water and it evaporates, and both mushrooms and onions become nicely browned and seared.
  3. Add aromatics and seasonings: Reduce the heat to medium and stir in the minced garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about 30 seconds until fragrant.
  4. Deglaze with broth: Pour in the broth and let it bubble for 30 seconds to 1 minute to deglaze the pan and combine flavors.
  5. Incorporate cream and thicken sauce: Add the heavy cream and cook for another 3-5 minutes, stirring frequently, until the sauce thickens to your desired consistency.
  6. Season and finish: Season the sauce generously with salt and pepper to taste, then stir in the chopped fresh parsley. Serve the sauce immediately for best flavor and texture.

Notes

  • This sauce pairs wonderfully with grilled chicken, steak, pasta, or roasted vegetables.
  • For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
  • Make sure not to overcrowd the skillet when sautéing mushrooms to allow them to brown nicely rather than steam.
  • Use fresh parsley for a bright finish; substitute with dried parsley if fresh is unavailable but add it earlier in cooking.
  • The sauce can be reheated gently on the stovetop with a splash of broth or cream to loosen as needed.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/creamy-mushroom-sauce-recipe/