Creamy Mushroom Sauce
An incredibly easy and wonderfully creamy mushroom sauce that's perfect for busy weeknights, transforming simple ingredients into something spectacular. It's a delicious topping for pasta, chicken, steak, and more.
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
Notes
For a thicker sauce, simmer gently or use a cornstarch slurry. Prep ingredients ahead for even faster assembly. This sauce can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.