Rich, creamy and full of flavour. This creamy mushroom sauce is simple to make, addictive and incredibly versatile. Use it to dress pasta, spoon over pork chops or pan-seared chicken breasts, or ladle it onto mashed potatoes. My favourite? Pouring it over a perfectly cooked medium-rare steak with a side of fries — pure comfort food. Don’t be shy with the pepper.
If you enjoy creamy dishes but sometimes want something lighter, try a cream-sparing alternative such as a creamy garlic prawn pasta that relies less on heavy cream while keeping big flavour. There’s also a great mushroom pasta made without any cream if you’re out of dairy. These lighter options keep the dinner impressive without weighing you down.
[h2 class=”wp-block-heading” id=”ingredients”]Ingredients[/h2]
- Mushrooms – Any variety will work, but brown button mushrooms (Swiss brown) are my go-to for their nutty depth.
- Stock or broth – Vegetable, chicken or beef stock all work. For steak, beef stock gives the best pairing. White wine is a fine substitute if preferred.
- Onion – A small amount of thinly sliced onion adds sweetness and aroma.
- Dijon mustard – The small tang of Dijon lifts the whole sauce. It changes a nice sauce into something memorable.
- Cornstarch – Mixed with cold water to thicken the sauce so it clings to meat, mashed potatoes or pasta.
- Heavy (thickened) cream – Preferred for richness and stability. Light cream can be too thin and results in a runnier sauce.
- Butter, garlic, salt and pepper – Essentials for depth, aroma and seasoning.
[h2 class=”wp-block-heading” id=”step-by-step-instructions”]Step by step instructions[/h2]
Making this creamy mushroom sauce from scratch is quick and well worth the small effort. The key is caramelising the mushrooms to develop deep, nutty flavour.
Begin by slicing the onion as thinly as possible so it softens into the sauce and keeps the texture silky. In a large pan, melt butter over medium heat and soften the onions for about 1–2 minutes. Add the sliced mushrooms and increase the heat to medium-high.
Stir the mushrooms only occasionally — about once a minute — to allow their released water to evaporate and for the mushrooms to brown rather than steam. This caramelisation takes roughly 8 minutes and is what gives the sauce its rich flavour. Season with salt and pepper halfway through cooking.
When mushrooms and onions are golden, reduce the heat to medium-low, stir in minced garlic for about a minute until fragrant, then deglaze the pan with stock. Let the stock reduce by half to concentrate flavour, about 1–2 minutes.
Lower the heat to low and stir in the cream and Dijon mustard. Taste and season with salt and generous freshly cracked black pepper. If the sauce needs thickening, whisk together cornstarch with cold water (about 1 tbsp cornstarch to 2 tbsp cold water) and add a little at a time while simmering, stirring for a few minutes until silky and glossy.
Finish with finely chopped parsley or a few thyme leaves for colour and freshness. Serve immediately over steak, chicken, pasta or potatoes.
[h2 class=”wp-block-heading” id=”tips-for-making-this-great-every-time”]Tips for making this great every time[/h2]
- Lower the heat before adding cream. Bringing cream to a boil can cause it to split, especially low-fat varieties.
- Add garlic late. Stir garlic in only after mushrooms are caramelised so it won’t burn and become bitter.
- Reduce stock before adding cream. Reducing concentrates flavour and helps maintain a thicker sauce.
- Use lots of freshly cracked black pepper. It balances the richness with a spicy lift, ideal for steak.
- Mix cornstarch with cold water first. Cold water prevents lumps and gives a smooth finish when added to hot liquid.
[h2 class=”wp-block-heading” id=”good-to-know-faqs”]Good to know (FAQs)[/h2]
Yes. It may thicken as it cools. Reheat gently over low heat, stir constantly and add a splash of water or stock to restore a silky texture.
Can you freeze creamy mushroom sauce?
Freezing dairy sauces is not recommended because the cream can separate when thawed. The sauce will still taste fine but may have an altered texture.
How do you thicken mushroom sauce?
Whisk a cornstarch slurry (1 part cornstarch to 2 parts cold water) and add gradually while simmering until desired thickness is reached.
Why is my mushroom sauce runny?
Most often because light cream was used. Thicken with a cornstarch slurry over low heat until the sauce reaches the right consistency.
To finish, sprinkle finely chopped parsley or fresh thyme. This is my go-to creamy mushroom sauce for steak and fries — simple, fast and truly delicious.
Made this recipe? Leave a comment with your thoughts or questions — I’d love to hear how you served it.
Happy cooking! – Gen
[h2 class=”wp-block-heading” id=”%f0%9f%93%96-recipe”]📖 Recipe[/h2]
Creamy mushroom sauce
Summary: A rich, versatile sauce with caramelised mushrooms, reduced stock, Dijon mustard and cream. Ready in about 25 minutes and serves 4.
Ingredients
- 400 g / 14 oz brown mushrooms, sliced
- 2 tbsp unsalted butter
- ¼ brown onion, thinly sliced
- 2 cloves garlic, minced
- ½ cup (120 ml) stock (beef, chicken or vegetable)
- ⅔ cup heavy (thickened) cream
- ½ tbsp Dijon mustard
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Salt and freshly cracked black pepper
- Fresh parsley or thyme to garnish
Instructions
- In a large pan, melt butter and cook the sliced onion on medium heat until softened, about 1–2 minutes.
- Add the mushrooms, increase heat to medium-high and stir occasionally (about once a minute) until mushrooms and onions are golden and caramelised, around 8 minutes. Season halfway through.
- Reduce heat to medium-low, add garlic and cook 1 minute until fragrant.
- Deglaze the pan with stock and let it reduce by half, about 1–2 minutes.
- Lower heat to low, stir in cream and Dijon mustard. Season with salt and plenty of cracked black pepper.
- Add the cornstarch slurry a little at a time, simmer for 2–3 minutes stirring regularly until the sauce thickens and becomes glossy.
- Serve topped with chopped parsley or thyme.
Notes
Reduce heat before adding cream to prevent splitting. Reheat gently with a splash of water if the sauce thickens after cooling. Freezing is not recommended due to potential separation of dairy.
[h2 class=”wp-block-heading” id=”more-creamy-recipes-to-make”]More creamy recipes to make[/h2]
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Creamy garlic prawn pasta -
Chicken and chorizo pasta bake -
Chicken with creamy mushrooms and spinach -
Creamy mushroom pasta (no cream)
