Introduction
Oh, friends, do you ever have those nights where you just crave something utterly comforting, something that wraps you up like a warm hug in a bowl? For me, that’s often a delicious sauce that can transform the most humble of ingredients into something spectacular. And today, I’m SO excited to share a recipe that does just that: my incredibly easy and wonderfully creamy Mushroom Sauce! Seriously, this recipe is a lifesaver on busy weeknights, a fantastic way to elevate a simple pasta dish, or even a delightful topping for chicken or steak. It’s the kind of recipe that makes you feel like a gourmet chef without all the fuss, and it’s ready in a flash!
Why You’ll Love This Recipe
- Fast: Whip this up in under 30 minutes – perfect for a quick weeknight meal!
- Easy: Seriously, if you can chop an onion, you can make this sauce. No fancy techniques needed.
- Giftable: Imagine gifting a jar of this glorious sauce to a friend. So thoughtful and delicious!
- Crowd-pleasing: Who doesn’t love a rich, savory mushroom sauce? It’s a guaranteed hit with everyone.
Ingredients
Gathering these simple ingredients is half the fun! Here’s what you’ll need to create this magic:
- 2 tablespoons unsalted butter: For that rich, buttery base that makes everything better.
- 1 tablespoon cooking oil: Helps the butter not to burn and gets those mushrooms nice and golden. I usually go for olive oil or a neutral vegetable oil.
- 12 oz mushrooms, sliced: Your star ingredient! Cremini mushrooms are my go-to for their robust flavor, but feel free to use white button or a mix.
- 1 onion, chopped: Adds a sweet, savory foundation. A yellow or sweet onion works wonderfully here.
- 1/2 cup heavy cream: This is what makes it wonderfully decadent and creamy.
- 1/2 cup milk: Helps to temper the richness of the cream and create the perfect sauce consistency. Whole milk is best for a richer result.
- 1 teaspoon mixed herbs: I love using a store-bought dried herb blend (like Italian seasoning or herbs de Provence), but you can also use dried thyme, rosemary, or parsley.
- Salt, to taste: Essential for bringing out all those delicious flavors.
- Pepper, to taste: A little kick to balance the creaminess. Freshly ground black pepper is always the best!
How to Make It
Alright, let’s get cooking! Grab your favorite skillet and let’s do this.
- Melt the goodness: In a skillet over medium heat, melt the butter and cooking oil together. You’ll know it’s ready when the butter is foamy and melted.
- Sauté the onion: Toss in your chopped onion and cook, stirring occasionally, until it’s nice and soft and translucent. This usually takes about 5 minutes. It’s starting to smell amazing already, right?
- Brown those mushrooms: Add your sliced mushrooms to the skillet. Now, resist the urge to stir them too much at first! Let them sit for a minute or two to get a nice golden-brown color. Continue cooking and stirring until they’re tender and have released their moisture, about 8-10 minutes. This browning step is key for developing deep mushroom flavor!
- Creamy transformation: Pour in the heavy cream and milk. Stir everything together, making sure to scrape up any browned bits from the bottom of the pan – that’s where the flavor is!
- Add the herbs and simmer: Sprinkle in your mixed herbs. Bring the sauce to a gentle simmer, then let it cook for about 5 minutes. You’ll see it start to thicken beautifully into a luscious sauce.
- Season to perfection: Finally, season with salt and pepper to your liking. Give it a taste and add more if needed. You’ve done it!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Here are a few ideas:
- Garlic Lover? Add 2-3 cloves of minced garlic in with the onions and cook for about 1 minute until fragrant.
- For a Richer Flavor: Swap out some of the milk for more heavy cream, or even a dollop of sour cream or crème fraîche at the end.
- Veggie Boost: Sauté some chopped spinach or kale in the sauce at the very end until wilted.
- Cheesy Goodness: Stir in a handful of grated Parmesan cheese or shredded Gruyère cheese until melted for an extra decadent sauce.
- Umami Bomb: A splash of Worcestershire sauce or a tablespoon of soy sauce added with the cream can deepen the savory notes.
Tips for Success
Here are a few little tricks I’ve learned along the way to make your mushroom sauce even more amazing:
- Don’t overcrowd the pan: When cooking the mushrooms, make sure they have enough space in the skillet. If your pan is too crowded, they’ll steam instead of browning, and you’ll miss out on that lovely depth of flavor. Cook them in batches if necessary!
- Taste as you go: Seasoning is personal! Always taste your sauce before serving and adjust the salt and pepper.
- Prep Ahead: You can chop your onions and slice your mushrooms in advance and store them in airtight containers in the refrigerator. This makes assembly even quicker!
- Thickening woes? If your sauce isn’t as thick as you’d like after simmering, you can create a slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water, then whisking it into the simmering sauce. Cook for another minute until thickened.
How to Store It
Leftover mushroom sauce is a treasure! Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. It’s also quite delicious reheated gently on the stovetop or in the microwave. You can even freeze it in freezer-safe containers or bags for up to 2-3 months. Just thaw it in the refrigerator overnight before reheating.
FAQs
Q: Can I use dried mushrooms?
A: Absolutely! Rehydrate about 1 ounce of dried mushrooms according to package directions, then drain them (reserve the liquid for another use!) and add them to the skillet when you would add the fresh mushrooms. You might need a little less liquid in the sauce, so adjust as needed.
Q: What can I serve this mushroom sauce with?
A: Oh, the possibilities are endless! It’s divine over pasta (fettuccine, tagliatelle, or even penne), steak, chicken breasts, pork chops, mashed potatoes, or even as a filling for crepes or omelets. It’s also amazing on toast or as a dip!
Q: My sauce is a little thin, what should I do?
A: No worries! This can happen. You can continue to simmer it gently over low heat, stirring occasionally, to let some of the liquid evaporate. Or, for a quicker fix, use the cornstarch slurry method mentioned in the “Tips for Success” section.
Creamy Mushroom Sauce
Equipment
- Skillet
Ingredients
Main ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon cooking oil olive oil or a neutral vegetable oil
- 12 oz mushrooms sliced, cremini mushrooms recommended
- 1 onion chopped, yellow or sweet onion
- 0.5 cup heavy cream
- 0.5 cup milk whole milk recommended
- 1 teaspoon mixed herbs dried Italian seasoning, herbs de Provence, thyme, rosemary, or parsley
- salt to taste
- pepper to taste, freshly ground recommended
Instructions
- Melt the butter and cooking oil in a skillet over medium heat until the butter is foamy.2 tablespoons unsalted butter
- Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.2 tablespoons unsalted butter
- Add the sliced mushrooms to the skillet. Let them sit for a minute or two without stirring to get a nice golden-brown color. Continue cooking and stirring until tender and moisture is released, about 8-10 minutes.2 tablespoons unsalted butter
- Pour in the heavy cream and milk. Stir everything together, scraping up any browned bits from the bottom of the pan.2 tablespoons unsalted butter
- Sprinkle in the mixed herbs. Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens.2 tablespoons unsalted butter
- Season with salt and pepper to your liking. Taste and add more if needed.2 tablespoons unsalted butter