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Creamy Mushroom Sauce Recipe

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★★★★

3.9 from 79 reviews

A rich and velvety creamy mushroom sauce made with sautéed brown mushrooms, onions, and garlic, finished with heavy cream, Dijon mustard, and a touch of cornstarch for perfect thickness. Ideal as a delicious accompaniment to steak, chicken, pasta, or roasted vegetables.

Ingredients

Scale

Mushrooms and Vegetables

  • 400 g /14 oz brown mushrooms, sliced
  • ¼ brown onion, thinly sliced
  • 2 cloves garlic, minced

Liquids and Seasonings

  • ⅔ cup heavy cream (thickened cream)
  • ½ cup stock (beef, chicken, or vegetable)
  • ½ tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • Salt and pepper, to taste

Thickener

  • 1 tbsp cornstarch
  • 2 tbsp cold water (for cornstarch slurry)

Instructions

  1. Sauté Onions: In a large pan, melt the butter over medium heat. Add the thinly sliced onions and cook for about 1.5 minutes until they soften and become translucent.
  2. Cook Mushrooms: Add the sliced mushrooms to the pan and stir through. Increase heat to medium-high and stir mushrooms every minute, allowing them and the onions to caramelize and brown evenly. Season with salt and pepper halfway through cooking. This process should take around 8 minutes.
  3. Add Garlic: Reduce heat to medium-low. Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Deglaze Pan: Pour in the stock to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by half, which should take about 1.5 minutes.
  5. Add Cream and Mustard: Turn heat down to low, then stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste. Stir thoroughly to combine all flavors.
  6. Thicken Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the pan and let the sauce simmer gently for about 3 minutes, stirring regularly until the sauce thickens to a creamy consistency.
  7. Garnish and Serve: Remove from heat. To serve, sprinkle finely diced fresh parsley or fresh thyme leaves for a bright herbal finish.

Notes

  • You can use any type of stock—beef, chicken, or vegetable—according to your preference or dietary needs.
  • For a richer sauce, use heavy cream; for a lighter version, substitute with half-and-half but adjust thickness accordingly.
  • Ensure to stir constantly after adding the cornstarch slurry to avoid lumps and achieve a smooth sauce.
  • This sauce pairs excellently with grilled meats, roasted vegetables, or pasta.
  • To keep the sauce gluten-free, verify that your stock and cornstarch are gluten-free certified.

Keywords: creamy mushroom sauce, mushroom gravy, mushroom cream sauce, easy mushroom sauce, stovetop mushroom sauce

Find it online: https://epicrecipebox.com/creamy-mushroom-sauce-recipe/