Mushroom Sauce
Servings: 4 servings
Calories: 596kcal
This is the only mushroom sauce recipe you’ll ever need. It’s creamy, garlicky and full of flavour – ready in 15 minutes and made with everyday ingredients. Pour Creamy Mushroom Sauce over schnitzels, steak, pasta or even mash and you’re winning at dinner.
Ingredients
- 1 tbsp extra-virgin olive oil
- 360 g sliced mushrooms (see note 1)
- 2 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 500 ml thickened (whipping/heavy) cream
- 1 tsp dijon mustard
- 1 tsp chicken stock (bouillon) powder
- 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
- 35 g freshly grated parmesan (see note 2)
- sea salt flakes and cracked black pepper to taste, plus extra pepper to finish
Instructions
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.
- Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
- Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
- Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.
- Top with extra thyme leaves, if using, and cracked black pepper to finish.
Notes
Note 1 – Use any variety of mushrooms that you like – my favourites are Swiss brown (pictured) or button mushrooms.
Note 2 – It’s important that you use freshly grated parmesan, which will blend seamlessly into the sauce. If using pre-shredded varieties from the supermarket, which contain additives, the end result will be gritty and not smooth. Learn more about different parmesan varieties and which I recommend here.
Make ahead
Make the sauce up to 3 days ahead and store in an airtight container in the fridge. When ready to serve, reheat in the microwave in 30-second bursts, or gently in a saucepan over low heat, adding a splash of water, cream or stock to loosen it if needed. Stir occasionally to prevent sticking.Leftovers
Fridge – Store in an airtight container for up to 3 days. Reheat – Microwave in 30-second bursts (stirring in between) or gently on the stovetop with a splash of water, cream or stock to bring it back to a pourable consistency. Freezer – Not suitable for freezing as the cream will split.Nutrition Facts
Mushroom Sauce
Amount per Serving
Calories
596
% Daily Value*
Fat
61
g
94
%
Saturated Fat
36
g
225
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
18
g
Cholesterol
168
mg
56
%
Sodium
315
mg
14
%
Potassium
429
mg
12
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
2202
IU
44
%
Vitamin C
4
mg
5
%
Calcium
199
mg
20
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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