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Top down shot of a cast iron skillet with creamy mushroom sauce inside and a wooden spoon sticking out.

Creamy Mushroom Sauce

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  • Author: Erin Jensen
  • 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

Scale
  • 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
  • 23 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

  1. Melt Butter: Bring a large cast iron skillet to a medium-high heat, add 4-5 tablespoons butter and let melt.
  2. Cook Mushrooms: Add mushrooms to the hot pan, season with salt, and move around until fully cooked.
  3. 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.
  4. Taste + Salt: Taste and add salt, as desired. Cover and keep warm until serving.
  5. 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