Mushroom Sauce Recipe
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.
- 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
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
- Heat fat: Combine olive oil and butter in a large skillet over medium heat until the butter has fully melted.
- 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.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add liquids: Pour in the chicken (or vegetable) stock, Worcestershire sauce, and thickened cream. Bring the mixture to a gentle simmer.
- 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.
- Season: Stir in the salt and cracked black pepper. Taste and adjust seasoning as needed.
- 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
Find it online: https://frommamamaya.com/mushroom-sauce-recipe/
