Valentina Ablaev
This recipe makes the most incredible creamy mushroom sauce! It’s a rich, creamy sauce infused with the best flavor from mushrooms, freshly grated parmesan cheese and heavy cream. Add the sauce to pasta, over air-fried salmon, or serve over grilled chicken breast! We especially love this sauce over our easy tender pork chops.
If you’re like me, you love anything creamy. When I first tried the Olive Garden creamy mushroom sauce, I fell in love, but I knew we could make it better at home!
The secret to that remarkable flavor though is a dash of worcestershire and dijon mustard! It adds a remarkable depth of flavor. Even if you aren’t a fan of mustard, you need it in this sauce!
Why Make This Sauce Yourself?
Using a storebought sauce seems so simple, so why make it from scratch? Here are a few reasons I recommend making this sauce yourself. As a bonus, you’ll feel like a chef in a fancy restaurant!
Making the sauce is cheaper than eating it at an Italian restaurant! For the price of one restaurant portion, you could feed the whole family! Homemade will always have better flavor skipping all the additives.
Ingredients for Homemade Mushroom Sauce:
- Mushrooms – portabella mushrooms are ideal but can be tough to find. You can also use white mushrooms in a pinch.
- Butter – the key to getting a buttery, rich sauce.
- Garlic – you can’t have a sauce without garlic!
- Heavy cream – the key to a rich and thick sauce.
- Parmesan cheese – makes the sauce irresistibly cheesy while providing a good flavor.
See the recipe card below for a complete list of ingredients and quantities.
How to Make a Creamy Mushroom Sauce
- Cook mushrooms. Saute the sliced mushrooms in a pan with a touch of oil. Once golden brown, season, add butter, and cook until the garlic is fragrant.
- Add the heavy whipping cream, chicken broth, parmesan, mustard, worcestershire, salt, and ground black pepper to the pan. Stir everything together and bring everything to a light simmer.
- Lower the heat and simmer for 2-3 minutes. Make sure the sauce is never boiling.
- Once your sauce has thickened, it is done! Taste and adjust the seasoning to your preferences.
Expert Tips:
- Get the perfect consistency. Controlling the heat is essential when making a homemade sauce! Don’t boil the sauce; you will burn the milk, and the texture will not be ideal. The mushroom sauce should cook at a light simmer.
- Garnish. Finish your mushroom sauce with fresh parsley for a delicious flavor and beautiful presentation.
Serving Suggestions
- Pasta: Add this mushroom sauce on top of your favorite pasta! Similar to our homemade beef stroganoff!
- Vegetables: Add this mushroom sauce over a variety of grilled vegetables.
- Potatoes: This mushroom gravy is so perfect for adding to an easy baked potato!
- Steak: This mushroom sauce tastes incredible on a homemade salisbury steak patty!
Recipe FAQs
Our chicken marsala recipe is so similar, but it has the addition of marsala wine. This mushroom sauce is a bit simpler to make since not everyone has marsala wine on hand!
Dijon mustard is a crucial component in this recipe and cannot be substituted for regular mustard.
Regular whole milk won’t work for this recipe. You can use half and half and whisk it with 2 Tbsp flour.
Store & Reheat
Once you make the mushroom sauce, here are ways you can keep it stored to enjoy later or for meal planning:
- Storage. Keep leftovers in the fridge, packed in an airtight container for up to 3 days.
- Reheat. Warm up on the stovetop on medium heat until reheated or in the microwave.
- Freeze. We don’t recommend freezing the sauce as it doesn’t reheat well after freezing.
More Recipes
If you enjoyed this mushroom sauce recipe, be sure to try our other popular homemade sauce recipes; here are some of our favorites:
If you tried this mushroom cream sauce or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Easiest Creamy Mushroom Sauce
Ingredients
- 16 oz portabella or white mushrooms sliced
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 3 garlic cloves minced
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- 1/4 cup parmesan cheese
- ½ tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ tsp salt or to taste
- ¼ tsp ground black pepper or to taste
Instructions
- Clean the mushrooms and pat them dry and slice the mushrooms into thick slices.
- Add 1 Tbsp of oil to a skillet and saute the mushrooms on medium heat until golden brown, about 5-7 minutes. Lightly season the mushrooms with salt and pepper.
- Add in the butter and minced garlic and cook until the garlic is aromatic.
- Add in the heavy whipping cream, broth, parmesan cheese, dijon, worcestershire sauce, salt, and pepper to the skillet and bring to a light simmer.
- Lower the heat to low and simmer for about 2-3 minutes until the sauce thickens. Adjust the seasoning to taste, and enjoy!
Notes
- Get the perfect consistency. When making a homemade sauce, controlling the heat is important! Don’t boil the sauce or you will burn the milk and the texture will not be ideal. The mushroom sauce should be at a light simmer.
- Garnish. Finish your mushroom sauce with fresh parsley for a delicious flavor and beautiful presentation.
- Storage. Keep leftovers in the fridge, packed in an airtight container for up to 3 days.
- Reheat. Warm up on the stovetop of medium heat until reheated.
- Freeze. We don’t recommend freezing the sauce as it doesn’t reheat well after freezing.
