Rich and velvety, this creamy mushroom sauce enhances pasta, meats, or veggies with earthy depth and a luxurious finish.
Quick to make and layered with savory, herbal flavor, it’s a versatile sauce that upgrades everyday meals effortlessly.
Key Ingredients in Creamy Mushroom Sauce
Mushrooms – Brown or white mushrooms bring meaty texture and umami-rich flavor. Their juices form the base of this decadent sauce.
Yellow onion – Adds sweetness and depth after a quick sauté, building flavor from the first step.
Garlic – Infuses the sauce with aromatic warmth that balances the richness of the cream.
Fresh thyme – Delivers a subtle woodsy note that pairs beautifully with mushrooms and cream.
White wine – Deglazes the pan, pulling up flavorful bits and adding acidity to balance the creamy texture.
Chicken broth – Lightens the sauce while enhancing savory tones. Vegetable broth works well for a vegetarian version.
Heavy whipping cream – The heart of the sauce, giving it body and a luscious mouthfeel.
Cornstarch – A touch thickens the sauce without altering its silky texture.
Parsley – Fresh, bright, and herbaceous, it adds contrast and a final flourish of color.
How to Make This Creamy Mushroom Sauce
Start by softening diced onion in butter until translucent. Add sliced mushrooms, seasoning with salt and pepper, and cook until they release their moisture.
Stir in garlic and thyme until fragrant. Deglaze the pan with white wine and let it reduce.
Pour in chicken broth and cream, simmering until reduced and thickened. If needed, stir in a cornstarch slurry to reach the perfect consistency.
Finish with fresh parsley, adjust seasoning, and serve warm over your favorite dish.
Tips for the Best Creamy Mushroom Sauce
Use a mix of mushroom types for more complexity—try cremini with shiitake or oyster mushrooms. Let the wine reduce fully for deeper flavor, and avoid boiling the cream to keep it smooth.
Storing and Reheating Creamy Mushroom Sauce
Refrigerate leftover sauce in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring often. If needed, add a splash of broth to loosen it.
Frequently Asked Questions
Can I make this without wine?
Yes. Simply replace the wine with extra broth and a splash of lemon juice for brightness.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. Whole milk or half-and-half are better substitutes.
Is this sauce gluten-free?
Yes, as written. Ensure your broth and wine are certified gluten-free.
Can I freeze this sauce?
It’s not ideal, as cream-based sauces can separate when frozen. Fresh is best for the creamiest texture.
20-Minute Creamy Mushroom Sauce
Description
A rich and velvety mushroom sauce that comes together swiftly, enhancing a wide variety of dishes with its savory depth and smooth finish.
Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Info
Cuisine: American
Category: Sauce
Servings: 4 servings
Ingredients
- 1 tablespoon salted butter
- ½ cup chicken broth
- 3 tablespoons chopped fresh parsley
- 12 ounces mushrooms, either brown or white, thinly sliced
- ½ small yellow onion, finely diced
- ½ cup white wine
- ⅔ cup heavy whipping cream
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 tablespoon cornstarch
- 3 sprigs fresh thyme or ¼ teaspoon dried thyme
Instructions
Melt the butter in a skillet over medium heat, then sauté the diced onion until translucent and tender, approximately 3 to 5 minutes. Stir in the sliced mushrooms along with a pinch of salt and pepper, cooking until they release their moisture and begin to brown. Add the minced garlic and thyme, allowing them to cook for about a minute until aromatic.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the mixture simmer until the wine has nearly evaporated. Introduce the chicken broth and heavy cream, bringing the sauce to a gentle simmer. Allow it to cook for about 5 minutes, or until it reduces by half.
To thicken the sauce, whisk the cornstarch with 2 tablespoons of water or broth in a separate bowl, forming a slurry. Gradually incorporate this mixture into the sauce, stirring continuously until the desired thickness is achieved; you may not need the entire slurry.
Simmer the sauce for an additional minute, then adjust seasoning with salt and pepper as needed. Finish with a generous sprinkle of chopped fresh parsley before serving.
Notes
Best served immediately. Can be stored in the refrigerator for up to 3 days and gently reheated on the stovetop.
