Creamy Mushroom Sauce for Pasta, Steak, and Veggies

Ingredients for mushroom cream sauce

All ingredients are straightforward and commonly available.

• Fresh mushrooms – white button, crimini, or Portobello, cleaned and sliced
• Olive oil – or another neutral cooking oil
• Unsalted butter
• Heavy cream – bring it to near room temperature or temper before adding
• Chicken broth or stock
• Garlic – fresh, minced
• Shallots – minced; substitute a small amount of sweet onion if needed
• White wine or lemon juice – for acidity (use dry white wine or a splash of lemon)
• Fresh thyme – use fresh sprigs for best flavor and color
• Salt and black pepper to taste
• Cornstarch – optional, for a thickening slurry

How to make it

Follow these straightforward steps to create a silky, flavorful mushroom cream sauce.

1. Melt the butter and oil in a large skillet set over medium heat. Add the minced shallot and sliced mushrooms. Sauté for 3–5 minutes, stirring occasionally, until the mushrooms begin to soften and release their juices.

2. Stir in the minced garlic, then add chicken broth and 3–4 thyme sprigs. Reduce the heat to low and let the mixture simmer gently for 4–6 minutes to concentrate the flavors.

3. Temper the cream before adding: pour the heavy cream into a measuring cup and whisk in two tablespoons of warm broth from the skillet. Then slowly pour the tempered cream into the mushroom pan and stir to combine.

4. Add a splash (about 1/4 cup) of white wine or a squeeze of lemon juice for brightness. Simmer on low for another 3–5 minutes to meld the flavors.

5. If you prefer a thicker sauce, prepare a cornstarch slurry by stirring 1 tablespoon cornstarch into about 1 cup warm water until smooth (measure and adjust as needed). Add the slurry to the sauce, then raise the heat to medium-high and cook for 3–5 minutes so the slurry activates and the sauce thickens. Remove thyme sprigs and taste, seasoning with salt and pepper as needed.

Recipe Tips

When to add acid (wine, lemon or vinegar)

Add the wine or lemon juice after you have tempered the cream and before adding any thickening slurry. High acidity added after a slurry can break down the thickener and cause the sauce to thin or separate.

How to temper cream

Cold cream added directly to a hot mixture can cause the sauce to break. To temper: pour the cream into a measuring cup, whisk in two tablespoons of warm mushroom broth until smooth, then slowly stir the mixture into the pan. This prevents curdling and ensures a silky texture.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low to medium-low heat; the sauce may thicken in the fridge, so thin with a splash of water, broth, or reserved pasta water as needed. Freezing is not recommended because the cream can separate and become grainy after thawing.

Mushroom Cream Sauce

Creamy mushroom sauce with thyme, garlic, cream, and white wine.

Ingredients

Sauce Ingredients

• 1 lb white (button) or Portobello mushrooms, cleaned, stemmed and sliced
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• ½ cup chicken broth or stock
• ½ teaspoon minced garlic
• 1 tablespoon minced shallots
• ¼ cup white wine (optional) or lemon juice
• 1 cup heavy cream (not cold; remove from fridge before starting)
• ½ teaspoon salt and pepper, to taste
• 6 thyme sprigs (3–4 for the sauce, remainder for garnish)

Slurry Ingredients (optional)

• 1 cup warm water
• 1 tablespoon cornstarch

Instructions

1. Prep: clean mushrooms with a damp paper towel, remove stems and slice. Mince garlic and shallot.
2. In a large skillet over medium heat, add the oil and butter. When the butter melts, add mushrooms and shallots and cook 3–5 minutes until mushrooms begin to soften.
3. Add minced garlic, chicken stock, and 3–4 thyme sprigs. Reduce heat to low and simmer for several minutes.
4. Temper the cream: pour 1 cup heavy cream into a measuring cup and whisk in 2 tablespoons warm broth from the skillet. Add the tempered cream to the mushrooms and stir well.
5. Add the white wine or lemon juice and simmer gently for 3–5 minutes.
6. Optional thickening: mix 1 tablespoon cornstarch into about 1 cup warm water until smooth. Add the slurry while stirring, then raise heat to medium-high and cook 3–5 minutes until thickened. Remove thyme sprigs, season with salt and pepper, and garnish with fresh thyme before serving.

Notes

• Do not add cold cream directly to the hot pan; temper it first to avoid breaking the sauce.
• Add acid (wine, lemon, or vinegar) after tempering the cream and before adding any slurry.
• If you use the cornstarch slurry, bring the sauce to medium-high heat for a few minutes so the cornstarch can thicken properly.
• Substitute wine with 2 tablespoons lemon juice or white vinegar if desired.

Nutrition Estimate (per 1 cup)