Mushroom sauce
Enjoy a creamy cremini and chanterelle mushroom sauce made with cream, vegetable stock, and white port wine for an extra savoury and flavourful burst. It makes a delightful addition to some of your favourite dishes and adds a deliciously creamy finish with rich flavours. This recipe is very simple, and the ingredients come together in a matter of minutes. It is perfect for steak, pasta, or other dinner favourites in need of a creamy, umami-packed sauce.
Ingredients
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Mushrooms, for example, cremini mushrooms and chanterelles
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300 g |
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Butter
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25 g |
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Vegetables stock
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100 ml |
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Sauce thickener, for example, cornstarch
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2 tbsp |
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Dry white port wine
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2 tbsp |
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Coarse salt
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1 tsp |
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Freshly ground pepper
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Instructions
Tips
If you want to use the mushrooms as a garnish, it is important not to overcook them. The mushrooms should still be firm and meaty but not soggy. Stick to the time listed in the recipe.
Tips
Store leftovers in an airtight container in the fridge for up to 5 days. To reheat it, transfer it to a saucepan and heat over medium heat. Remember to stir frequently until it comes to a simmer. Alternatively, you can also reheat the cream of mushroom sauce in the microwave for about 20 seconds at a time until the desired temperature is reached.
Questions about mushroom sauce
Our mushroom cream sauce recipe gives you the perfect topping for your favourite savoury dishes with a delicious umami-packed mushroom flavour. Read below and discover more about it.
What is mushroom sauce?
A mushroom sauce is a white creamy, savoury sauce prepared with mushrooms as the main ingredient. It can be prepared in various ways with different flavour components, but to get the delicious creamy texture and mild umami flavour, our recipe calls for vegetable stock, double cream, butter, seasoning, white port wine, and sauce thickener.
How to make mushroom sauce?
To make a simple mushroom sauce, start by cleaning the mushrooms thoroughly and cutting them into smaller pieces. Sauté them in melted butter for about 1 minute before transferring them to a pot. Then deglaze the pan with stock and pour it into the pot with mushrooms. Add cream and bring it to a boil. Stir in sauce thickener and let it cook over low heat for roughly 1 minute. Finish with port wine, salt, and pepper.
How to thicken mushroom sauce?
The best way to thicken a mushroom sauce is to add cornstarch mixed with water. In a small bowl, mix equal parts of cornstarch and water. Once it is combined well, add it to the sauce as it cooks and thickens. If you do not have cornstarch, you can make do with flour as well using the same method and mixing it with water.
Can you freeze mushroom sauce?
Yes, you can freeze a mushroom sauce, but you need to prep it beforehand to ensure it does not split when thawed. Allow it to cool to room temperature, and then spoon it into an airtight container or freezer bag. Make sure the container or bag is fully sealed before popping it into the freezer. It will keep well for a few months when stored properly.
Easy mushroom sauce with cream
This creamy mushroom sauce is loaded with mild umami mushroom flavour and is ready in just 15 minutes, making it a great last-minute addition to any meal. The creamy goodness is made with vegetable stock and double cream, which both add to the taste and texture. The vegetable stock has a milder and more neutral flavour profile, allowing the earthy aroma of the mushrooms to shine through. A good glug of dry white port wine lends acidity and enhances the flavour of the mushrooms. It is a luxurious yet simple delight you will want to make again and again.
Discover some of our other wonderful recipes, for example, a classic mushroom risotto garnished with fresh parsley and grated lemon zest, a creamy asparagus soup, or cauliflower curry with coconut milk and ginger.
Use your favourite mushrooms
Mushrooms take centre stage here. Any kind works with this recipe, but our easy mushroom cream sauce gets its flavour from a combination of cremini mushrooms and chanterelles. Chanterelles add a peppery, lightly fruity, almost apricot-like note to the recipe. These yellow-orange beauties soften when cooked and create a silky, melt-in-your-mouth texture. Cremini mushrooms, however, are milder in taste and, thus, pair perfectly with the chanterelles, creating a wonderful flavour experience with lots of depth.
Tasty uses for mushroom sauce
There are lots of great uses for this creamy sauce. It is the perfect way to elevate your dish, for example, as a topping for steak, added flavour to soups, a bread dip, or tossed with your favourite pasta. Here are a couple of ideas that might spark your interest.
Serve with steak
A creamy mushroom sauce is the perfect topping for a juicy steak. Mushrooms give off a meaty flavour when cooked, which will complement just about any beef cut. Sprinkle the steak with salt and pepper and cook on a hot cast iron skillet until both sides are well seared and to your liking. Once the steak is done, pour the cream of mushroom sauce on top and serve with steamed veggies on the side. A quick and scrumptious meal that is ready in just a matter of minutes.
Use as a pasta sauce
Enjoy a slippery tangle of pasta whirling in a creamy mushroom sauce; it is a dreamy and irresistible combination. Flat, wide pasta like fettuccine work best for the sauce as they cling to the creamy goodness. Cook the pasta until al dente and transfer it to the sauce. Toss for a couple of minutes until all the pasta is coated in mushroom sauce. For serving, garnish with fresh parsley and grated parmesan; it really makes the pasta shine.
Add your own touch
Shake up our easy mushroom cream sauce recipe with different mushrooms. You can either use a mix or stick with one variety. Portobello mushrooms are a great addition or substitute and have a wonderfully earthy and intense umami flavour. Add some chilli flakes for a bit of spice and fiery heat. It creates a nice contrast to the rich and creamy flavours of the mushroom cream sauce.
White port wine makes for a lighter flavour and colour, but if you want to add more depth to the recipe, you can replace the white port wine with a red one. It will give the sauce a glorious rich finish both in colour and taste.
