PrintUltimate Versatile Creamy Mushroom Sauce for Steak, Chicken, and Pasta
Make this rich, savory, and velvety mushroom sauce from scratch. It is quick to prepare, ready in under 30 minutes, and perfect for topping steak, chicken breast, pasta, or roasted vegetables.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 cup dry white wine (optional, for deglazing)
- 1 cup beef or vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat the butter and olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms to the hot skillet. Cook without stirring for 3 to 4 minutes until they brown on one side. Stir and continue cooking until all the moisture evaporates and the mushrooms are deeply browned, about 8 to 10 minutes total.
- Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
- If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
- Pour in the broth and bring the mixture to a simmer. Let it cook for 3 minutes to slightly reduce.
- Reduce the heat to medium-low. Stir in the heavy cream and Dijon mustard. Heat gently until the sauce is warmed through and begins to thicken slightly. Do not boil after adding the cream.
- Season the sauce with salt and pepper. Taste and adjust seasoning as needed.
- If you need a thicker sauce, remove 1/4 cup of the liquid, mix it with 1 teaspoon of cornstarch until smooth, then whisk it back into the simmering sauce and cook for 1 minute until thickened.
- Remove from heat. Garnish with fresh parsley before serving over your favorite steak, chicken, or pasta dish.
Notes
- For a dairy-free or low-fat version, substitute the heavy cream with full-fat coconut milk or a slurry made from 1 tablespoon of cornstarch mixed with 1/4 cup of vegetable broth.
- This sauce pairs wonderfully with pan-seared steak, grilled chicken breast, or tossed with fettuccine for a gourmet mushroom cream sauce pasta experience.
- To achieve a restaurant quality sauce at home, make sure you fully brown the mushrooms before adding liquids; this concentrates the umami flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 3
- Cholesterol: 45