Our simple Creamy Mushroom Sauce is a great addition to just about any main course protein – chicken breasts, juicy steaks, or pork chops! Made with fresh mushrooms, garlic, cream, and fresh herbs. You are going to be making this again and again for all of your special occasions!
The Best Creamy Mushroom Sauce
There are so many different cuts of meat that you can cook on the stove top, grill, smoker, or flat top! And the best way to serve them is with this homemade mushroom sauce on top. It is the perfect way to take the flavor and juiciness to the next level. Trust us, that once you see how easy this process is you will never go back.
Love a Good Steak Sauce Recipe?
If you also love serving your protein with a good sauce as much as we do, you definitely need to try our Creamy Horseradish Steak Sauce!
What You Will Need
- unsalted butter – option to sub with a plant-based butter, if that’s more your thing.
- fresh mushrooms – any type of mushroom will work in this easy mushroom sauce recipe. We used baby bella, but white button mushrooms, shiitake mushrooms, cremini mushrooms or white mushroom would be great too!
- minced shallots & fresh garlic – these add the best flavor to this creamy sauce.
- beef stock – just pick up your favorite variety at your local grocery store.
- cream – feel free to use what works for you, heavy cream, half & half, or a dairy-free alternative.
- marsala wine – highly recommend a splash of this cooking wine.
- whole peppercorns & fresh thyme – toss in a little of each to bring that flavor of this amazing sauce to the next level.
- lemon zest – some acidity also helps to enhance all the other flavors going on in the pan.
- sour cream – a little bit added towards the end of the cooking process adds a wonderful depth of flavor to this simple sauce.
- salt and pepper – simple seasonings that are always a must!
How To Make Creamy Mushroom Sauce
The first steps to making this easy recipe are to gather all of the ingredients.
Now bring a large skillet to a medium high heat, add 4 tablespoons of butter to melt, and add the sliced mushrooms. Move around the hot pan to soften and turn golden brown. Add the rest of the butter, plus the shallots and garlic.
Gradually pour the broth, wine, and cream in the large frying pan. Next, add the thyme, peppercorns, and lemon zest. Mix it all together and bring to a gentle simmer for 15-25 minutes to reach the perfect creamy texture. Right before serving, remove from the heat and mix in the sour cream.
Best Ways To Serve Creamy Mushroom Sauce
There are so many different ways to enjoy this mushroom sauce recipe! You can make creamy mushroom sauce for chicken and enjoy with a side of creamy mashed potatoes. Or cook up some grilled steak, grilled beef tenderloin, or grilled pork chops and enjoy the best mushroom sauce on top.
Recipe FAQs
- What is mushroom cream sauce made of? This delicious sauce is typically made with fresh mushrooms in some type of heavy cream, along with some herbs, seasonings, etc. We love to use a light cream option, like Silk’s Dairy-Free Heavy Whipping Cream Alternative.
- How do you thicken cream of mushroom sauce? Simply let it simmer until it reaches your desired thickness. When you simmer a sauce, you will see the moisture cook off, and it will gradually become thicker.
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Creamy Mushroom Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Sauce
- Method: Stove Top
- Cuisine: American
Description
This delicious and Creamy Mushroom Sauce recipe is perfect for topping beef tenderloin, grilled steaks, and so much more!
Ingredients
- 8 tablespoons butter, divided
- 16oz baby bella mushrooms, sliced
- 6 tablespoons shallots, minced
- 2 garlic cloves, smashed
- 1 1/2 cups beef broth
- 1 1/2 cups heavy cream or dairy free creamer*
- 1/3 cup marsala wine
- 1 tablespoon black peppercorns
- 2–3 sprigs fresh thyme
- 1/2 teaspoon lemon zest, grated
- 1/4 cup sour cream (regular or dairy free)
- kosher salt and ground black pepper, to taste
Instructions
- Melt Butter: Bring a large cast iron skillet to a medium-high heat, add 4-5 tablespoons butter and let melt.
- Cook Mushrooms: Add mushrooms to the hot pan, season with salt, and move around until fully cooked.
- Simmer + Reduce: Add another 3-4 tablespoons of butter along with garlic and shallots. Let soften. Add broth, cream, and wine along with peppercorns, fresh thyme, and lemon zest. Bring to a gentle simmer, stirring frequently, until it has thickened a bit, approx. 15-25 minutes or until sauce coats the back of a spoon. Remove from heat and add sour cream; stir to combine.
- Taste + Salt: Taste and add salt, as desired. Cover and keep warm until serving.
- Serve: Enjoy immediately – we love it with our Grilled Beef Tenderloin!
Notes
- Dairy-Free: use a high-quality plant-based butter and Nutpods instead of heavy cream here.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 121
- Sugar: 1.5 g
- Sodium: 159.9 mg
- Fat: 10.6 g
- Carbohydrates: 5 g
- Protein: 2.6 g
- Cholesterol: 26.4 mg
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