If you’re looking for a rich, creamy mushroom sauce that instantly makes dinner feel elevated, this mushroom cream sauce is it. It’s buttery, garlicky, and full of that earthy mushroom depth — the kind of creamy sauce that feels like it came from a restaurant but is simple enough for any home cook to pull off. I love spooning it over chicken breast, juicy pork chops, steaks, or tossing it with pasta for an easy weeknight dinner. Honestly, it’s an amazing sauce that takes any dish to the next level.
My Inspiration
I've made mushroom cream sauce many different ways over the years. Sometimes thickening with flour, sometimes just with parmesan. It's one of those things that satisfies both Gage's carnivore diet lifestyle and my mostly keto lifestyle. Plus it's just so dang good! Every time we make Ribeyes (which is often), we almost always make this mushroom cream sauce to go along with it.
Ingredient Breakdown
Let’s talk ingredients, because each one adds to the complex flavor of this versatile sauce.
Butter and olive oil – Start by melting butter with a drizzle of olive oil (you’ll use olive oil three times throughout the recipe). The butter adds richness, and the olive oil keeps it from burning when cooking over medium-high heat.
Mushrooms – Any will work! I love mixing different types of mushrooms like cremini mushrooms, shiitake mushrooms, and button mushrooms for a richer flavor. Cook them in a single layer until golden brown so they caramelize instead of steam.
Garlic cloves – Add them right before the mushrooms are done so they get fragrant but not burnt. Garlic brings that savory sauce base to life.
White wine – A splash of white wine, preferably sauvignon blanc, lifts all those caramelized bits off the pan. If you’re skipping wine, just use extra broth (you’ll still get amazing depth from the Parmesan cheese later).
Broth – You can use chicken broth, vegetable broth, or even beef broth. The broth gives the sauce a savory backbone that balances the cream.
Heavy cream – This is where the magic happens. It makes the mushroom cream sauce rich and silky. If you prefer light cream or even coconut milk, just add a little cornstarch as described below to help it thicken.
Parmesan cheese – Always grate it fresh. It melts beautifully into the sauce, adding a subtle saltiness and helping it thicken.
Fresh thyme – I love the floral note of fresh thyme in this. It pairs perfectly with mushrooms.
Cornstarch slurry – This is my secret move for the perfect texture. Mix one teaspoon of cornstarch with one tablespoon of water, then stir it in at the end to create that smooth, velvety finish.
Step-by-Step Instructions
This sauce comes together very quickly and is best served fresh so make it right before you want to serve it!
- Melt butter with ½ tablespoon of olive oil in a skillet over medium-high heat.
- Add sliced mushrooms and cook in a single layer until golden brown, about 4–5 minutes. Don’t stir too often.
- Add garlic cloves, salt, and pepper, and sauté for another minute.
- Deglaze the pan with white wine and stir, scraping the bottom for a minute until the liquid mostly evaporates.
- Stir in chicken broth (or vegetable broth), heavy cream, and parmesan cheese. Bring to a gentle simmer over medium heat — not a rapid boil — to avoid splitting the cream.
- Add fresh thyme, a little bit of Dijon mustard, and if you want that deep complex flavor, a dash of fish sauce.
- Mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce. Simmer until thickened, about a minute.
- Taste and adjust seasoning. If needed, add a splash of extra broth to thin it slightly.
Recipe
Ingredients
- 2 Tablespoons butter
- ½ teaspoon olive oil
- 10 ounces mushrooms
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 whole garlic cloves
- ¼ cup white wine or rose
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- ½ cup parmesan cheese
- 1 teaspoon cornstarch
- 1 Tablespoon water
- 2 teaspoons fresh thyme
Instructions
- Melt butter with ½ tablespoon of olive oil in a skillet over medium-high heat.
- Add the sliced mushrooms and cook in a single layer until golden brown, about 4–5 minutes. Don’t stir too often.
- Add the garlic cloves, salt, and pepper, and sauté for another minute.
- Deglaze the pan with white wine and stir, scraping the bottom for a minute until the liquid mostly evaporates.
- Stir in chicken broth (or vegetable broth), heavy cream, and parmesan cheese. Bring to a gentle simmer over medium heat — not a rapid boil — to avoid splitting the cream.
- Add fresh thyme and more salt and pepper to taste.
- Mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce. Simmer until thickened, about a minute.
- If needed, add a splash of extra broth to thin it slightly.
Notes
Nutrition
Final Thoughts
This mushroom cream sauce is pure comfort — a savory sauce that goes with almost anything. Pour it over pork chops, roasted chicken, or even pasta for a cozy dinner that tastes gourmet. It’s one of those recipes that makes you look like you did a lot of work, but really, it’s all about letting those mushrooms and cream shine together.
Frequently Asked Questions
Can I make this without wine?
Absolutely. Just replace the wine with extra broth and don’t skip the parmesan — it’s essential for the best flavor.
Can I make it dairy-free?
You can! Swap the cream for coconut milk and skip the parmesan if needed. The cornstarch slurry will still give you that creamy texture.
Can I use low-fat cream?
Yes, but use light cream mixed with cornstarch to help it thicken.
Tips & Tricks
- Always cook your mushrooms in a single layer so they brown evenly.
- Use medium heat when adding the cream — too hot and it can split.
- If the sauce gets too thick, whisk in a spoonful of extra broth to loosen it.
- Store leftovers in an airtight container for 3–4 days in the fridge.
- This sauce thickens beautifully when reheated over low heat.
