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This easy creamy mushroom sauce is a delicious all-purpose sauce that goes well with everything from steak or chicken to pasta and potatoes.
Love mushrooms? Try my Creamy Chicken Stroganoff next.
Why you’ll enjoy 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 use it with pasta or toss it on a steak. Anything goes. 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.
Ingredients for it
- 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 without being overpowering
- 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 – use full fat for best results
- Parsley – for a pop of freshness and color
- Salt & pepper – for cream sauces it’s important to be generous!
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 juice, and other seasonings. Add in the white wine.
Pour in the cream and cook until the mushroom sauce has thickened. Season with salt & pepper, garnish with fresh parsley, and enjoy!
- 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.
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 this sauce
- It goes well with a grilled or pan fried steak or chicken breasts.
- Or try it with prime rib, 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.
Questions about this creamy mushroom sauce recipe? What would you serve it with? Talk to me in the comments below!
Creamy Mushroom Sauce
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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