Mushroom Sauce is elegant, versatile, and simple to make.
Growing up, I was, like many kids, not a mushroom fan. “That’s okay,” my parents would say, “your palate isn’t sophisticated enough. It just means more for us!” when I would be dutifully picking them off my pizza or out of casseroles. And in fact, like many things, my parents were right. As an adult, I adore mushrooms! They add a warm, earthy flavor to so many things. Mushroom sauce is a great example of this.
Mushroom sauce is not a difficult sauce to make, but it turns out looking like you know what you’re doing! The texture is like velvet and decadent, and the best part is that the total stovetop time is under 15 minutes!
You will love mushroom sauce as a go-to when you need something hearty, classy, and relatively quick to make. Its versatility is one of its best features. Ladle it over pasta, chicken, roasted veggies, or even baked potatoes. The rich, creamy flavor of the liquid and the soft, savory mushrooms make for a great combination that works in many dishes.
What type of white wine is best?
For this sauce, you’ll want to use a white wine that’s on the dry side—in other words, not sweet. A good all-purpose option is Chardonnay, though other dry varieties like Pinot Grigio or Sauvignon Blanc also work well. These wines contribute acidity and depth without overpowering the dish.
It’s best to avoid the “white cooking wine” typically found in the vinegar or condiment aisle at the grocery store. These products often contain added salt and preservatives, and the flavor is generally flat or artificial, which can negatively affect the final taste of your sauce.
If you prefer a non-alcoholic option, consider using a non-alcoholic white wine, such as Sutter Home Fre Sauvignon Blanc. It offers similar acidity and complexity without the alcohol content.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is not recommended. Warm up the sauce gently until heated through on the stovetop, stirring frequently.
Serving suggestions
For a simple, filling meal, serve mushroom sauce tossed with your favorite pasta or even this wholesome Cauliflower Gnocchi. Additionally, you can serve it alongside or ladled over Broiled Chicken or, for special occasions, Roast Chicken. Mushroom sauce also makes for a lovely topping for baked potatoes or mixed roasted vegetables: think potatoes, parsnips, onions, and carrots. A loaf of crusty bread is also good to have to soak up every bit of this tasty sauce!
Mushroom Sauce
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms sliced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 3 cloves garlic minced
- 3 tablespoons dry white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/3 cup Parmesan cheese grated
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
Instructions
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted.
- Add the sliced mushrooms, dried parsley, and onion powder to the skillet and cook for about 4-6 minutes until they are golden and have released their moisture.
- Add the minced garlic to the mushrooms and cook for another minute until fragrant. Pour in the white wine, scraping any bits off the bottom of the skillet, and cook until the wine has mostly evaporated.
- Stir in the chicken broth and heavy cream. Bring to a simmer and cook for about 5 minutes until the sauce thickens slightly. Remove from heat and stir in Parmesan until well blended.
- Season with salt, pepper, and fresh thyme leaves.
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