Creamy mushroom sauce is a rich, velvety sauce made by cooking mushrooms in a roux thickened cream or milk base. It’s a versatile sauce that can transform pasta, chicken, pork, fish and vegetables into restaurant-quality dishes. Here’s a look at the key ingredients that go into making creamy mushroom sauce.
Mushrooms
The star ingredient in creamy mushroom sauce is, not surprisingly, mushrooms. Mushrooms provide the earthy, umami flavor that makes this sauce so savory and delicious. The most common mushrooms used for creamy mushroom sauces are:
- Button mushrooms – The most readily available mushroom variety. White buttons have a mild flavor that works well in creamy sauces.
- Cremini mushrooms – More flavor than white buttons with a richer, deeper taste.
- Portobello mushrooms – Large, meaty mushrooms that add hearty texture.
- Shiitake mushrooms – Popular Asian mushrooms with a robust, woodsy flavor.
- Oyster mushrooms – Delicate but full of flavor with a subtle seafood essence.
- Porcini mushrooms – Pricey but worth it for their intense, earthy umami.
- Chanterelle mushrooms – Fruity, peppery wild mushrooms.
- Morel mushrooms – Another prized wild mushroom with a nutty taste.
The type of mushroom can be tailored to preference, with bolder wild varieties mixed with milder white or brown mushrooms. Chopped or sliced, the mushrooms provide substance and the namesake mushroom flavor.
Onions
Onions are another key component of creamy mushroom sauce. Onions provide layers of flavor and sweetness to balance the earthiness of the mushrooms. They also add moisture and body to the sauce.
Yellow, white or red onions all work well in creamy mushroom sauce. They are diced or sliced and cooked down in the pan before the mushrooms and cream are added. Caramelizing the onions first brings out their natural sugars.
Garlic
Garlic is also commonly used to start creamy mushroom sauce. Garlic provides a punch of aromatic flavor and enhances the savory qualities of the mushrooms and onions. Like the onions, the garlic is often cooked briefly in the pan before the other ingredients are added.
Butter or oil
A creamy mushroom sauce starts with cooking the mushrooms, onions and garlic in fat. Butter and oil are most commonly used. Butter provides rich flavor while oil can withstand higher heat. Many recipes call for a combination of both.
Some options for the fat component include:
- Butter
- Olive oil
- Vegetable oil
- Grapeseed oil
- Coconut oil
- Bacon grease
Flour
Once the mushrooms, onions and garlic have softened, flour is stirred in to make a roux. This cooked flour and fat mixture thickens the sauce. All-purpose flour is most commonly used. The roux simmers gently before adding the cream or milk to prevent lumps.
Milk or cream
What makes this sauce so luscious and rich is the addition of cream or milk. Heavy cream, half and half or whole milk are common options. The liquid is gradually whisked into the roux to create a smooth, creamy base infused with the flavor of the mushrooms.
Lighter varieties like half and half or milk result in a thinner sauce while heavy cream makes an ultra-rich, decadent sauce.
Seasonings
Creamy mushroom sauces are flavored with a variety of ingredients like:
- Fresh or dried thyme
- Parsley
- Tarragon
- Rosemary
- Bay leaf
- Dijon or whole grain mustard
- White pepper
- Cayenne pepper
- Paprika
- White wine or sherry
- Lemon juice
- Beef or chicken stock
- Soy sauce
- Worcestershire sauce
- Cheese like Parmesan, goat cheese or blue cheese
The seasoning possibilities are endless. Mix and match herbs, spices, mustard, vinegar, cheese and other flavorings to taste.
Thickening agents
For extra thick, luxurious sauce, some recipes also call for:
- Cornstarch
- Arrowroot
- Tapioca
- Flour
These starches can help give the sauce stability and voluptuous body.
Finishing touches
A final ingredient like cream cheese or sour cream right at the end enriches the sauce further. A pat of butter can also gloss it up with extra shine and creaminess. Fresh parsley, chives, tarragon or dill add a pop of color and flavor.
Key Steps to Making Creamy Mushroom Sauce
Here are the basic steps to making perfect creamy mushroom sauce:
- Cook onions and garlic in butter and oil until softened and fragrant.
- Add mushrooms. Cook until mushrooms release their liquid and it evaporates.
- Stir in flour to make a light roux.
- Gradually whisk in milk or cream.
- Simmer, stirring regularly, until sauce thickens.
- Season with desired herbs, spices, mustard, etc.
- For added thickness, whisk in a little cornstarch slurry.
- Finish with a pad of butter, cream cheese, sour cream or fresh herbs.
The possibilities are endless for customizing creamy mushroom sauce. Play around with different mushroom varieties, cream and seasoning combinations to make this versatile sauce your own.
Serving Suggestions for Creamy Mushroom Sauce
A creamy mushroom sauce takes foods from bland to beautiful. Here are some ideas for using this flavorful sauce:
- Pasta: Toss with fettuccine, pappardelle, gnocchi or ravioli.
- Chicken: Serve over chicken breast, thighs or tenderloins.
- Pork: Drizzle over pork chops, tenderloin or roast.
- Fish: Spoon over flakey white fish like cod, halibut or snapper.
- Vegetables: Enhance roasted, grilled or sauteed vegetables like asparagus, broccoli, cauliflower, green beans and zucchini.
- Potatoes: Blanket mashed, baked or roasted potatoes.
For a complete meal, serve protein and vegetables coated in creamy mushroom sauce with a side of buttered noodles or rice.
Storing and Freezing Creamy Mushroom Sauce
Properly stored, creamy mushroom sauce will keep for 4-5 days refrigerated. To maximize freshness and shelf life:
- Let sauce cool completely before refrigerating.
- Transfer to an airtight container.
- Press plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate for up to 4-5 days.
The sauce can also be frozen for longer term storage:
- Let cool before freezing.
- Transfer to freezer bags or airtight containers leaving headspace.
- Label with date and contents.
- Freeze for up to 3 months.
- Thaw overnight in refrigerator before reheating gently over low heat.
Common Additions and Variations
Creamy mushroom sauce is extremely versatile. Here are some popular add-ins and tweaks:
- Meats: Cooked, shredded chicken, beef or pork can be stirred in for extra heartiness.
- Vegetables: Onions, peppers, broccoli, peas, etc. add color and texture.
- Cheese: Grated Parmesan, crumbled goat or blue cheese lend sharp, salty flavor.
- Herbs: Chives, parsley, dill, basil, oregano, rosemary provide fresh herb flair.
- Wine: A splash of white wine or sherry adds a hit of acidity.
- Mustard: Dijon, whole grain or hot mustard amps up the tang.
- Garlic: Extra minced garlic makes the sauce extra savory.
- Mushrooms: Mix of wild and cultivated mushrooms for depth of flavor.
Feel free to improvise with on hand ingredients to make each batch of creamy mushroom sauce unique.
Creamy Mushroom Sauce vs. Gravy
Creamy mushroom sauce is often confused with mushroom gravy. While similar, there are some key differences:
| Creamy Mushroom Sauce | Mushroom Gravy |
|---|---|
| Thickened with a roux of butter and flour | Thickened with pan drippings and flour |
| Made with cream or milk | Made with broth or stock |
| Velvety smooth and rich | Heartier with chunks of mushroom |
| Slightly sweet and tangy | Savory and umami-forward |
While mushroom gravy is traditionally served with poultry or beef, creamy mushroom sauce is more versatile for enhancing vegetables, pasta, pork and fish.
Common Questions
What kind of mushrooms are best for creamy mushroom sauce?
The best mushrooms for creamy sauce are varieties with great flavor like cremini, shiitake, oyster or porcini. Button mushrooms can also be used alone or mixed with others.
Can I make it without cream?
Yes, you can make a dairy-free version by using olive oil or coconut milk instead of heavy cream. Cashew cream is another good non-dairy alternative.
Is mushroom sauce the same as mushroom gravy?
No, mushroom sauce is made with milk or cream while gravy is stock-based. Mushroom sauce also uses a butter and flour roux whereas gravy can be thickened with just flour.
What goes well with mushroom sauce?
Mushroom sauce pairs perfectly with chicken, pork, fish, pasta, rice, potatoes and vegetables. It can transform simple dishes into restaurant-worthy meals.
Can you freeze creamy mushroom sauce?
Yes, creamy mushroom sauce freezes very well for up to 3 months. Let cool completely before freezing in airtight containers. Thaw overnight before gently reheating on the stovetop.
Conclusion
Creamy mushroom sauce is the ultimate culinary enhancer. Made from humble ingredients like mushrooms, onions, cream and seasonings, it elevates everything it touches. Tailor the mushrooms, cream and flavors to your tastes for a luxurious sauce that makes any dish irresistible. With proper storage in the fridge or freezer, you can enjoy creamy mushroom goodness anytime.
