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Creamy mushroom sauce in a frying pan.
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Creamy Mushroom Sauce

Classic creamy mushroom sauce is a great recipe to have on hand because it goes well with almost anything. Serve it with pasta, chicken, beef, potatoes, or gnocchi for a quick and tasty dinner! This recipe for mushroom sauce is easy to make and very flavorful.
Course Side Dish
Cuisine American, international
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 193kcal
Author Aleksandra


  • 2 tablespoons frying oil
  • 10 ounces (285g) cremini (baby bella) mushrooms
  • 1 tablespoon butter
  • 1 large shallot
  • 4 cloves garlic
  • 1/2 teaspoon dried thyme
  • 2 teaspoons flour
  • 1/3 cup dry white wine 80ml
  • 1/2 cup heavy cream 120ml
  • 1/2 cup chicken broth 120ml
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • salt and pepper to taste
  • chopped parsley to garnish


  • Cut the mushrooms into thick slices (about 1/4 inch or 6mm). Cut shallot into small cubes, finely chop garlic (preferably with a knife and not using a garlic press). Roughly chop parsley.
  • Heat the oil in a large frying pan over medium-high heat. Add half of the mushrooms in an even layer, cook until browned at the bottom then turn over and cook until browned. Transfer to a plate and repeat with the remaining mushrooms.
  • Add butter and shallot to the pan. Cook over medium-low heat for 1-2 minutes, until softened. Add garlic and thyme and cook for 30 seconds, until fragrant.
  • Add flour and cook, whisking, for a minute.
  • Add wine and cook for 1-2 minutes, until mostly evaporated. Scrape all the brown bits at the bottom of the pan.
  • Add cream, broth, Dijon mustard, Worcestershire sauce, and lemon juice. Bring to a boil and cook over low heat for about 1-3 minutes, until thickened. The sauce can be just a little bit runny at this point, it will thicken further while cooling.
  • Add the mushrooms back to the pan and stir to combine.
  • Season the sauce with salt and pepper. Garnish with chopped parsley.
  • Enjoy!


  • You can use clarified butter for cooking the mushrooms and onions for even better flavor.
  • For a cheesy sauce, you can add about 1/2 cup (45g) of grated parmesan cheese to the sauce.
  • If you're short on time and don't care that all of your mushrooms are uniformly browned, you can cook them this way: Add all of your mushrooms to a hot pan in an even layer (medium to high heat, depending on the stove). Don't stir for the first 1-2 minutes, letting the mushrooms at the bottom brown. Then start stirring and you will see that the mushrooms have released lots of water. Cook them until all the water is evaporated. When the water is evaporated, stir the mushrooms only from time to time, letting them brown on all sides.
  • For a thicker sauce, just simmer it a little bit longer.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!


Calories: 193kcal