Mushroom Sauce Recipe

Introduction

This creamy mushroom sauce is a rich and flavorful addition to many dishes, from steak to roasted vegetables. Made with fresh cremini mushrooms, garlic, and a touch of Worcestershire sauce, it’s easy to prepare and elevates any meal.

Ingredients

• 1 tablespoon light flavoured extra virgin olive oil
• 2 tablespoons unsalted butter (1oz / 30g)
• 250 g small swiss brown mushrooms (cremini, baby bella), sliced
• 1 small shallot, finely chopped
• 1 large clove garlic, minced
• ½ cup chicken stock (or vegetable stock), low sodium if possible
• 3 teaspoons Worcestershire sauce
• 1 cup thickened cream (heavy cream)
• ½ teaspoon cornflour (US cornstarch), optional
• ¼ teaspoon salt
• ¼ teaspoon cracked black pepper

Instructions

1. Step 1: Combine the olive oil and butter in a large skillet over medium heat, heating until the butter melts completely.
2. Step 2: Add the sliced mushrooms and finely chopped shallot to the skillet. Cook, stirring often, until the mushrooms turn golden brown, about 8–10 minutes.
3. Step 3: Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4: Pour in the chicken or vegetable stock, Worcestershire sauce, and thickened cream. Bring the mixture to a gentle simmer.
5. Step 5: Let the sauce simmer gently for 2–3 minutes until it slightly thickens. It should coat the back of a spoon but still pour easily. For a thicker sauce without reducing cream too much, dissolve cornflour in 2 teaspoons of water and stir it in while simmering. The sauce will thicken quickly.
6. Step 6: Season with salt and cracked black pepper. Taste and adjust seasoning as needed.
7. Step 7: Serve immediately over your favorite dish or chill in an airtight container to warm and use later.

Tips & Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• If you prefer a stronger mushroom flavor, sauté the mushrooms longer until deeply browned.
• Add fresh herbs like thyme or parsley at the end for a fresh aromatic touch.
• To make the sauce dairy-free, substitute cream with coconut cream and butter with olive oil.

Storage

Store the mushroom sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. Add a splash of stock or cream if the sauce thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this sauce?

Yes, you can substitute cremini mushrooms with button mushrooms, shiitake, or a mix of wild mushrooms. Just adjust cooking time as needed until mushrooms are golden and cooked through.

Is the cornflour necessary?

Cornflour is optional and used only if you want a thicker sauce without reducing it too much. If you prefer a thinner sauce, simply omit it and simmer until you reach your desired consistency.

Mushroom Sauce Recipe

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A rich and creamy mushroom sauce made with sautéed Swiss brown mushrooms, shallots, garlic, and a blend of chicken stock and Worcestershire sauce, thickened with cream and optionally cornflour. Perfect as a savory accompaniment to meats, vegetables, or pasta.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Approximately 1 ½ cups (about 4 servings) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Western

Ingredients

Scale 1x2x3x

Mushroom Sauce Ingredients

• 1 tablespoon light flavoured extra virgin olive oil
• 2 tablespoons unsalted butter (1oz / 30g)
• 250 g small swiss brown mushrooms (cremini, baby bella), sliced
• 1 small shallot, finely chopped
• 1 large clove garlic, minced
• ½ cup chicken stock (or vegetable stock), low sodium if possible
• 3 teaspoons Worcestershire sauce
• 1 cup thickened cream (heavy cream)
• ½ teaspoon cornflour (US cornstarch), optional
• ¼ teaspoon salt
• ¼ teaspoon cracked black pepper

Instructions

1. Heat fat: Combine olive oil and butter in a large skillet over medium heat until the butter has fully melted.
2. Sauté mushrooms and shallot: Add the sliced mushrooms and finely chopped shallot to the skillet. Cook, stirring often, for 8-10 minutes until the mushrooms are golden brown and the shallot is softened.
3. Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
4. Add liquids: Pour in the chicken (or vegetable) stock, Worcestershire sauce, and thickened cream. Bring the mixture to a gentle simmer.
5. Simmer and thicken: Allow the sauce to simmer gently for 2-3 minutes until slightly thickened. The sauce should coat the back of a spoon but still pour easily. If a thicker consistency is desired without over-reducing the cream, dissolve the cornflour in 2 teaspoons of water and stir it into the simmering sauce immediately; it will thicken quickly.
6. Season: Stir in the salt and cracked black pepper. Taste and adjust seasoning as needed.
7. Serve or store: Serve the mushroom sauce immediately as a warm accompaniment or cool and store in an airtight container to reheat later.

Notes

• Use light flavoured olive oil to avoid overpowering the delicate mushroom flavor.
• Low sodium stock helps control the overall saltiness of the sauce.
• Cornflour is optional and useful if you want a thicker sauce without boiling down the cream too much.
• Weighing ingredients where weights are provided ensures the best, most consistent results.
• The sauce pairs wonderfully with steak, chicken, mashed potatoes, or pasta dishes.

Keywords: mushroom sauce, creamy mushroom sauce, easy mushroom sauce, mushroom gravy, sauce recipe, mushroom cream sauce