Rich, creamy and full of flavour, this creamy mushroom sauce is simple, addictive and versatile. Use it on pasta, pork chops, pan-seared chicken breasts, or spoon it over mashed potatoes. My favourite is to pour it over a perfectly cooked medium-rare steak with fries — it’s the ultimate weeknight comfort meal. Extra cracked black pepper is highly recommended!
If you enjoy creamy dishes but prefer lighter options sometimes, there are great alternatives. A creamy garlic prawn pasta uses less cream but still packs bold flavour, and a no-cream creamy mushroom pasta proves you can get a luscious result without dairy if you’re out of cream or want something lighter.
[feast_advanced_jump_to]
Ingredients
- Mushrooms — any variety will work, but brown button or Swiss brown mushrooms add a lovely nutty flavour.
- Stock or broth — vegetable, chicken or beef stock all work. For steak, use beef stock. White wine can be used to deglaze as an alternative.
- Onion — a small amount thinly sliced brings sweetness and depth.
- Dijon mustard — the little secret that lifts the sauce. The tang turns a good sauce into a great one.
- Cornstarch — a cornstarch slurry helps the sauce cling to whatever you serve it with.
- Heavy (thickened) cream — preferred over light cream for the richness and stability it provides.
Step by step instructions
Making this sauce from scratch is straightforward and rewarding.
Start by thinly slicing the onion so it softens and almost melts into the sauce while cooking, keeping the texture silky.
Melt butter in a large pan and soften the onions, then add the sliced mushrooms. Cook over medium-high heat until the mushrooms turn a nutty brown. The key to deep flavour is proper caramelisation — resist stirring constantly and instead stir only occasionally (about once a minute) to allow the mushrooms to release water and brown.
When the mushrooms and onions are golden, reduce the heat slightly, add minced garlic and cook briefly until fragrant. Deglaze the pan with stock and let it reduce by half to concentrate the flavours. Then lower the heat and stir in cream and Dijon mustard. Season with salt and plenty of freshly cracked black pepper.
To thicken, whisk cornstarch into cold water, then add the slurry to the sauce and simmer for a few minutes until it reaches the desired consistency.
That’s it — a simple, flavourful creamy mushroom sauce ready to serve.
Make sure the mushrooms are well browned before adding garlic and stock — that deep colour equals deep flavour.
Tips for making this great every time
- Lower the heat before adding cream. Bringing cream to a boil can cause it to split. Reducing the heat first helps keep the sauce smooth, especially if using lighter creams.
- Add garlic only after the mushrooms and onion are caramelised. This prevents the garlic from burning and turning bitter while cooking the mushrooms on higher heat.
- Reduce the stock by half before adding cream. This intensifies flavour and helps the sauce remain thick.
- Use plenty of freshly cracked black pepper. It cuts through the richness and adds a subtle bite.
- Mix cornstarch with cold water. Hot water will make lumps; cold water yields a smooth slurry.
Good to know (FAQs)
Yes. The sauce may thicken after cooling; to loosen it, add a splash of water and reheat gently over low heat, stirring constantly to prevent lumping from the cornstarch.
Freezing is technically possible but not recommended. Dairy sauces can separate when thawed and look less appealing, though the flavour will remain acceptable.
Use a cornstarch slurry — mix cornstarch with cold water (about 1 tablespoon cornstarch to 2 tablespoons cold water) and stir into the simmering sauce until it thickens.
Runny sauce is often due to using light cream. To fix it, simmer a little longer or add more cornstarch slurry over low heat until it reaches the desired consistency.
Finish with a sprinkle of finely chopped parsley or fresh thyme for colour. This is, in my opinion, the best creamy mushroom sauce for steak and fries — seriously delicious.
Made this recipe? Let me know your thoughts or questions in the comments — I’d love to hear how it turned out.
Happy cooking! – Gen
Video
📖 Recipe
Creamy mushroom sauce
Ingredients
- 400 g brown mushrooms sliced
- ⅔ cup heavy cream aka thickened cream
- ½ cup stock beef, chicken or veg
- ¼ brown onion thinly sliced
- 2 cloves garlic minced
- ½ tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoon unsalted butter
- salt and pepper
Instructions
- In a large pan, add butter and onion and cook on medium heat until the onion softens, about 1–2 minutes.
- Add the mushroom slices, stir through and increase heat to medium-high. Stir the mushrooms about once a minute while they caramelise, seasoning with salt and pepper halfway. This takes roughly 8 minutes.
- Reduce heat to medium-low and add minced garlic. Cook for about 1 minute until fragrant.
- Deglaze the pan with stock and allow it to reduce by half, about 1–2 minutes.
- Lower the heat to low, then stir in the cream and Dijon mustard. Season with salt and pepper to taste.
- Combine cornstarch with 2 tablespoons cold water, whisk thoroughly, then pour into the pan. Simmer for about 3 minutes, stirring regularly, until the sauce thickens.
- Serve topped with finely diced parsley or fresh thyme.
Notes
Leftovers/reheating: The sauce may thicken when cooled. Add a splash of water and reheat gently over low heat while stirring to restore a silky texture.
Freezing: Not recommended — dairy-based sauces can separate when thawed and may look less appealing.
Serving with steak: Use beef stock and plenty of black pepper for the best result.
Nutrition
|
Carbohydrates: 7 g
|
Protein: 4 g
More creamy recipes to make
-
Creamy garlic prawn pasta
-
Chicken and chorizo pasta bake
-
Chicken with Creamy Mushrooms and Spinach
-
Creamy Mushroom Pasta (no cream!)
