Creamy Mushroom Sauce
Easy to make, homemade creamy mushroom sauce, perfect for pasta, steak, meatballs, pork chops, roasts, , chicken or veggies. Made with simple ingredients, thickened with cornstarch. You need this mushroom sauce recipe in your life!
I usually make this creamy mushroom sauce recipe for chicken, but it tastes amazing on its own, made with simple ingredients and goes well with so many other things. Just serve it over cooked pasta, and you have an amazing meal. Forget the canned mushroom soup, homemade mushroom sauce has never been easier to make.
When I was a child, my mom used to make some delicious oven baked pork chops (usually pork shoulder steak) with creamy mushroom sauce. She made it on holidays and special occasions and everyone seemed to love it! People kept asking for the recipe, it was a favorite family meal back then.
Since then I’ve expanded my cooking skills and don’t make this mushroom sauce too often, neither does mom. But the recipe is truly foolproof, quick and easy to come together and tastes perfect!
What ingredients do you need to make this mushroom sauce recipe?
- olive oil (optional)
- mushrooms (either white or Cremini, baby Bella, baby Bella will create a darker colored sauce)
- black pepper
- garlic powder or fresh garlic
- thyme (optional)
- white wine or rose
- chicken or vegetable stock
- cornstarch + water (flour can be substituted)
- heavy cream
How to make creamy mushroom sauce for everything?
- Clean and slice mushrooms.
- Melt butter and olive oil together in a skillet. Add mushrooms and brown for 5 minutes.
- Season with salt, pepper, add garlic powder (or fresh garlic). If using dried thyme you can add it now or if you use fresh add it at the end.
- Cook for 1 more minute and add the wine. Stir to deglaze the pan.
- Add stock and cornstarch, mixed with water. Cook for 3-4 minutes, witting frequently, until thickened. Add heavy cream and simmer for additional 5 minutes, until thick and creamy.
- Season with more salt and pepper of needed. Serve.
How to thicken mushroom sauce? Mushroom sauce with flour or cornstarch?
The creaminess in this mushroom sauce comes from the heavy cream and butter, but we do need a thickening agent, if we want to make sauce, rather than soup.
To thicken this easy mushroom sauce recipe, you can use either cornstarch or flour. If your diet does not allow you to use flour or cornstarch, you can use Xantan Gum.
Keep in mind than creamy sauces and gravy made with cornstarch are usually tend to be glossier than sauces made with flour. This is why cornstarch is usually used in sweet sauces and pastry. But if course you can use it in savory sauces like this mushroom sauce recipe.
You can substitute flour for cornstarch in equal amounts.
Some people tend to find sauces made with flour too “floury”. To avoid this you can cook the flour in a dry skillet stirring constantly, over medium heat until it starts to brown and immediately remove from the heat. Use to thicken the sauce.
To thicken sauces and gravy with either cornstarch or flour, make a slurry by mixing it with some cold water and use in the recipe.
Can you freeze this creamy mushroom sauce?
Usually creamy sauces do not freeze and defrost well, but I have frozen this Creamy Mushroom Sauce before for some freezer meals and it works fine. Either freeze the sauce on its own or together with the meat in an air tight container for up to 2 months.
More Mushroom Recipes:
- Mushroom Chicken With Gravy
- Gnocchi with mushrooms recipe
- Easy Marinated Mushrooms Recipe
- The Best Stuffed Mushrooms recipe
- One Pan Pork Chops With Balsamic Mushrooms And Onions
What to serve this homemade creamy mushroom sauce with?
Creamy mushroom sauce
- 2 tbsp butter
- 1 tbsp olive oil — optional
- 16 oz mushrooms — either white or Cremini, baby Bella, baby Bella will create a darker colored sauce
- 1/4 tsp black pepper
- 1/2 tsp garlic powder or 2 gloves fresh garlic
- 1/4 tsp hyme — optional
- 1/4 cup white wine or rose
- 1 cup chicken or vegetable stock
- 3 tbsp cornstarch + 3 tbsp water — flour can be substituted
- 1 cup heavy cream
Melt butter in a skillet and add olive oil. Add sliced mushrooms and brown for 5 minutes.
Season with salt, pepper, add garlic powder (or fresh garlic). If using dried thyme you can add it now or if you use fresh add it at the end.
Cook for 1 more minute and add the wine. Stir to deglaze the pan.
Add stock and cornstarch, mixed with water. Cook for 3-4 minutes, witting frequently, until thickened. Add heavy cream and simmer for additional 5 minutes, until thick and creamy.
Add more salt and pepper of needed. Serve.