This post may contain affiliate links. Please read our disclosure policy.
This easy creamy mushroom sauce is a delicious all-purpose sauce that goes well with everything from steak or chicken to pasta and potatoes.
Try my Creamy Chicken Stroganoff or Simple Stuffed Mushrooms next.
Why you’ll love it
This simple creamy mushroom sauce has a gourmet flair but can be made in less than half an hour! Garlic, white wine, and a hint of herbs and lemon juice are the perfect additions to this rich and savory sauce to make it feel extra special.
Maybe the best part is how versatile this sauce is. You can toss it with pasta or put it on a steak. It’s perfect with mashed potatoes or with chicken. The possibilities are endless, really. If you’re a fan of mushrooms, you’ll find no shortage of ways to use this irresistible sauce.
What you’ll need
- Mushrooms – use whichever type of mushroom is your favorite. I used cremini.
- Butter and olive oil – for perfectly sautéing those mushrooms and onions to get them nicely browned
- Onion and garlic – classic aromatics; feel free to add more than the suggested quantities in the recipe
- Dijon mustard – it helps to build depth of flavor. The Dijon flavor itself isn’t perceptible, so I highly recommend adding it. It’s my favorite not-so-secret ingredient for so many sauces!
- Italian seasoning – this dried herb blend adds balanced herb flavor
- Lemon juice – it gives a little acidity to balance out the richness
- White wine – use something dry like a sauvignon blanc or pinot grigio, or swap with chicken or vegetable broth
- Heavy cream – to make it luxurious
- Parsley – for a pop of freshness and color
Helpful tips
- Be sure to let the mushrooms and onions cook properly, and don’t feel tempted to speed this step up. Giving them time to brown makes for a better tasting sauce.
- I recommend using heavy cream vs. a lower fat substitute like half-and-half as the sauce won’t thicken up as well, won’t be as rich, and could even curdle.
- Love a really thick sauce? Let it reduce for longer than suggested, or add in a cornstarch slurry.
How to make mushroom sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat oil and butter in a skillet. As soon as the butter has melted fully, add in the onions and mushroom slices.
Sauté the mushrooms and onions until they have a good sear and the water from the mushrooms has been released and cooked off. Stir in garlic, Dijon mustard, lemon, and other seasonings. Add in the white wine.
Pour in the cream and cook until the mushroom sauce has thickened. Season with salt & pepper generously, garnish with fresh parsley, and enjoy!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the cast iron skillet I use to get that perfect sear.
- Slice the mushrooms effortlessly with a good-quality chef’s knife on a sturdy cutting board.
- I love this butter dish because it has markings on it to measure it out!
Substitutions and variations
- Try swapping the onions for shallots.
- You could use fresh herbs if you happen to have some vs. using the dried Italian seasoning. Be sure to chop them small. Some fresh sage/rosemary/thyme/oregano would work well for this recipe. I’d use 1-2 tablespoons of fresh herbs for a bold herb flavor.
- Replacing the white wine with brandy or sherry will add a richness to this sauce.
- If you happen to have some truffle salt or truffle oil, adding a small amount to this sauce will give it even more of a luxurious taste.
What to serve with mushroom sauce
- It goes well with a grilled steak, Filet Mignon, or baked Chicken Breasts.
- Or try it with prime rib, Pan Seared Pork Chops, or a roast to add some creaminess.
- You could even use it as a pasta sauce. Try serving it over ravioli or tortellini! It’s also incredible over Mashed Potatoes. The only limit is your imagination with this all-purpose sauce.
Leftovers and storage
- It will keep in an airtight container in the fridge for up to 5 days.
- Reheat over a low heat covered in a saucepan on the stove. For microwave, use a lower power and heat in 30-second intervals, stirring in between.
- I don’t recommend freezing it. The sauce is likely to separate and the texture of the mushrooms will also change.
More tasty recipes with mushrooms
Questions about this easy mushroom sauce recipe? What would you serve it with? Talk to me in the comments below! Tag me on Instagram if you made it.
Creamy Mushroom Sauce
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini or white mushrooms sliced
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon lemon juice
- 1/4 cup dry white wine or broth (chicken or veg)
- 3/4 cup heavy/whipping cream
- Salt & pepper to taste
- 1-2 tablespoons chopped fresh parsley
Instructions
- Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.
- Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).
- Reduce the heat to medium and stir in the garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about 30 seconds.
- Stir in the white wine and let it bubble for about 30 seconds – 1 minute.
- Pour in the cream and cook for another 3-5 minutes or until the sauce has thickened to your liking.
- Season with salt & pepper to taste (I am fairly generous with cream sauces) and stir in the chopped parsley. Serve immediately.
Notes
- You can also find this recipe on page 248 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Any recommendations on how to make this dairy free?
Maybe try Silk brand’s dairy free whipping cream?
Hi Natasha. This is a very good recipe recipe. Thank you
Thanks so much, Rick!