Creamy Mushroom Sauce (Best Ever!)

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Made with garlic, white wine, cream, and parmesan, this creamy mushroom sauce is decadent and delicious and has so many uses! Use it to top steak or chicken, or, serve over pasta or rice for a quick and easy dinner.

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Mushrooms are one of my favorite veggies, with their earthy and umami flavor and meaty texture, they are always welcome on my plate! Similar to my creamy mushroom soup, this sauce is just full of flavor.

This creamy mushroom sauce comes together quickly and easily all in one skillet and is wonderfully rich and flavorful. Ready to serve in 20 minutes, so it’s a great option for a weeknight dinner, but it’s easily fancy enough to serve to company.

This is delicious served over freshly cooked pasta or rice for a really comforting family dinner, or serve it as a topping for steak or chicken to elevate your plate.

Be sure to try my Cream Cheese Stuffed Mushrooms and Slow Cooker Garlic Herb Mushrooms too!

How to make creamy mushroom sauce

• Melt butter in a large 12-inch skillet over medium heat. Then add garlic and sauté for about 10 seconds.

• Add mushrooms and stir for about 10-15 minutes, until softened and reduced. Add thyme.

• Pour in white wine and stir, using a wooden spoon to scrape any brown bits at the bottom of the skillet. Allow this to cook until the wine has mostly evaporated, about 1 minute.

• Pour in chicken broth and allow it to simmer for 1-2 minutes. Then add the heavy cream and allow to cook for an additional 3 minutes, until the heavy cream has thickened.

• Remove from heat, and stir in the grated parmesan cheese. Garnish with chopped parsley.

Can you make it without wine?

The white wine adds a great complexity of taste and more layers of flavor to this creamy mushroom sauce. I use chardonnay, but any dry white wine will work well. If you don’t want to use wine, you can swap it for some additional chicken stock. Deglaze the pan with it and let it cook down before carrying on with the rest of the recipe.

What are the best mushrooms to use?

I made this sauce with baby Bella mushrooms. They have an earthy and meaty flavor that works wonderfully with steak. They are also known as cremini mushrooms. You can also white button mushrooms or chopped portobellos too, or try it with shitake for a richer taste.

How do you serve it?

This white wine and mushroom sauce is delicious served on top of some freshly cooked pasta or brown rice for a delicious family meal. If I’m entertaining, I like to serve it over steak or chicken for some added flavor. Serve up with favorite sides like:

• Buttery Instant Pot Green Beans and Potatoes
• Mashed Sweet Potatoes
• Seasoned Air Fryer Broccoli
• Marinated Air Fryer Vegetables

Recipe Notes and Tips

• I use Chardonnay wine in this recipe. Any dry white wine will work.
• I love the flavor of baby Bella mushrooms but white button mushrooms may be used as well.
• This creamy mushroom sauce goes well over pasta, brown rice, or your favorite protein.
• Make it vegetarian by using vegetable broth and a rennet-free hard cheese rather than parmesan.
• Cook the mushrooms well and allow them to brown before adding the liquids, this is how you create the flavor.

More Sauce Recipes

• Homemade Remoulade Sauce
• Vinegar BBQ Sauce (North Carolina Style)
• Homemade Horseradish Sauce
• Chimichurri Sauce

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4.88 from 8 votes

Creamy Mushroom Sauce

Made with garlic, white wine, cream and parmesan, this creamy mushroom sauce is decadent and delicious and has so many uses! Use it to top steak or chicken, or, serve over pasta or rice for a quick and easy dinner.

Course Sauce

Cuisine American

Keyword mushroom sauce for steak, pasta mushroom sauce, white wine mushroom sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 289kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 3 Tablespoons unsalted butter
• 4 garlic cloves chopped
• 16 oz sliced baby bella mushrooms
• 1 teaspoon fresh thyme leaves
• 1/2 cup white wine
• ½ cup chicken broth
• 3/4 cup heavy cream
• 1 Tablespoon grated parmesan cheese
• 2 Tablespoon parsley chopped

Instructions

• Melt butter in a large 12 inch skillet over medium heat. Add garlic and saute for about 10 seconds.
• Add mushrooms and stir for about 10-15 minutes, until softened and reduced. Add thyme.
• Pour in white wine and stir, using a wooden spoon to scrape any brown bits at the bottom of the skillet. Allow to cook until the wine has mostly evaporated, about 1 minute.
• Pour in chicken broth and allow it simmer for 1-2 minutes. Then add the heavy cream and allow to cook for an additional 3 minutes, until the heavy cream has thickened.
• Remove from heat, stir in the grated parmesan cheese. Garnish with chopped parsley.

Notes

• I use Chardonnay wine in this recipe. Any dry white wine will work.
• I love the flavor of baby bella mushrooms but white button mushrooms may be used as well.
• This sauce goes well over pasta, brown rice, or your favorite protein.
• Make it vegetarian by using vegetable broth and a rennet free hard cheese rather than parmesan.
• Cook the mushrooms well before adding the liquids, this is how you create the flavor.

Nutrition

Calories: 289kcal | Carbohydrates: 8g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 154mg | Potassium: 608mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1122IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1mg

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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