This creamy mushroom sauce is rich, silky, and deeply savory, yet surprisingly simple to make. It’s the kind of sauce that instantly elevates everyday meals, whether spooned over grilled steak alternatives, chicken, vegetables, or stirred through pasta. Once you try it, you’ll find endless reasons to make it again and again.
Why You’ll Love This Recipe
This sauce delivers restaurant-quality flavor using everyday ingredients you likely already have. The mushrooms are cooked until golden for maximum depth, while garlic, broth, cream, and parmesan create a balanced, luxurious texture. It comes together quickly, is incredibly versatile, and can be adjusted to suit different dietary needs without losing its comforting appeal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter
1/2 tablespoon olive oil
300 g mushrooms, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/4 cup dry white wine or additional broth as a substitute
1/2 cup chicken or vegetable broth
1 cup heavy cream (at least 30% fat)
1/2 cup finely grated parmesan cheese (about 30 g)
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
Directions
Heat a large skillet over medium-high heat. Add the olive oil and butter, allowing the butter to melt completely.
Add the sliced mushrooms to the pan and spread them out evenly. Cook for 4 to 5 minutes without stirring too often, allowing them to turn golden and release their moisture.
Add the minced garlic, salt, and black pepper. Stir and cook for about 1 minute, until the garlic becomes fragrant but not browned.
Pour in the wine or extra broth. Let it simmer for about 1 minute while scraping the bottom of the pan to release any flavorful bits, until most of the liquid has evaporated.
Reduce the heat to medium. Add the broth, cream, and grated parmesan cheese. Stir gently until everything is combined.
Let the sauce simmer for 2 to 3 minutes, stirring occasionally, until it thickens slightly. The sauce should be rich and creamy but still pourable.
Stir in the thyme, taste, and adjust seasoning if needed. Remove from heat and serve immediately.
Servings and timing
Servings: 4
Preparation time: 5 minutes
Cooking time: 7 to 9 minutes
Total time: about 15 minutes
This recipe makes approximately 3 cups of sauce, enough to generously serve 4 portions.
Variations
For a lighter version, use reduced-fat cream and add 1 teaspoon of cornstarch mixed with a little cold cream before adding it to the pan.
For extra mushroom flavor, use a mix of mushrooms such as cremini, button, or portobello.
For a garlic-forward sauce, add an extra clove of garlic or a pinch of garlic powder at the end.
For an herb twist, replace thyme with finely chopped parsley or a small amount of rosemary.
For a dairy-free version, use plant-based butter, unsweetened cooking cream, and a dairy-free parmesan alternative.
Storage/Reheating
Store leftover mushroom sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat, stirring frequently. Add a splash of broth or cream to loosen the sauce if it thickens too much.
Avoid boiling during reheating, as this may cause the sauce to separate.
FAQs
Can I make this mushroom sauce ahead of time?
Yes, you can prepare it up to two days in advance and store it in the refrigerator. Reheat gently before serving.
What mushrooms work best for this recipe?
Button mushrooms, cremini mushrooms, or a mix of both work very well. You can also use portobello for a deeper flavor.
Can I freeze creamy mushroom sauce?
Freezing is not recommended because cream-based sauces can separate when thawed.
How do I thicken the sauce if it’s too thin?
Let it simmer a little longer on low heat, or add a small slurry of cornstarch and broth.
How do I thin the sauce if it’s too thick?
Stir in a small amount of warm broth or cream until you reach the desired consistency.
Is this sauce suitable for pasta?
Yes, it pairs beautifully with both long and short pasta shapes and coats them evenly.
Can I make it without wine?
Absolutely. Replace the wine with an equal amount of chicken or vegetable broth for a flavorful result.
Does the sauce taste cheesy?
No, the parmesan adds depth and savoriness rather than a strong cheese flavor.
Can I add vegetables to the sauce?
Yes, spinach, peas, or steamed asparagus can be stirred in just before serving.
What dishes pair best with this sauce?
It works well with grilled chicken, roasted vegetables, mashed potatoes, pasta, or spooned over omelettes.
Conclusion
This creamy mushroom sauce is proof that simple ingredients can create something truly special. With its rich texture, deep savory flavor, and endless versatility, it’s a recipe worth keeping on repeat. Whether you serve it over your favorite protein, vegetables, or pasta, this sauce is guaranteed to bring comfort and elegance to your table.
A rich, silky mushroom sauce made with garlic, cream, and parmesan. Perfect for spooning over vegetables, pasta, or proteins, this quick and comforting sauce brings gourmet flavor to everyday meals.
Ingredients
2 tablespoons unsalted butter
1/2 tablespoon olive oil
300 g mushrooms, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/4 cup dry white wine or additional broth
1/2 cup chicken or vegetable broth
1 cup heavy cream (at least 30% fat)
1/2 cup finely grated parmesan cheese (about 30 g)
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
Instructions
Heat a large skillet over medium-high heat. Add olive oil and butter, letting the butter melt fully.
Add sliced mushrooms in an even layer. Cook for 4–5 minutes without stirring too often to allow them to brown and release moisture.
Add garlic, salt, and pepper. Stir and cook for 1 minute until garlic is fragrant.
Pour in wine or broth and simmer for about 1 minute, scraping the pan to release browned bits. Let most of the liquid evaporate.
Reduce heat to medium. Add remaining broth, cream, and parmesan. Stir gently until combined.
Simmer for 2–3 minutes, stirring occasionally, until slightly thickened. Sauce should be creamy but pourable.
Stir in thyme, taste, and adjust seasoning if needed. Remove from heat and serve warm.
Notes
For extra depth, use a mix of mushrooms like cremini and portobello.
Replace thyme with parsley or rosemary for a different herbal note.
To lighten the sauce, use reduced-fat cream and a cornstarch slurry.
For a dairy-free version, substitute with plant-based butter, cream, and cheese.
Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop.
