Thick and rich, like gravy, this Creamy Mushroom Sauce is perfect over mashed potatoes, rice, chicken, steak, tofu, biscuits, just about anywhere!
You’ll love this simple to make and delicious vegetarian sauce. And, the base ingredient is mushrooms, so it starts off nice and healthy.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
A good sauce makes a great meal
I believe that if you have a good sauce, you can take even basic leftovers and make them into a great meal. I do this all the time.
Do you have leftover chicken in the fridge? Steam some veggies, cook up some rice (which I always have in the cupboard), and pour some of this easy to make Creamy Mushroom Sauce over the top, and you have a delicious meal!
I also like that this Creamy Mushroom Sauce is full of flavor, and yet light, not too heavy on your dinner.
Pour Creamy Mushroom Sauce over mashed potatoes, pasta, rice, steak, chicken, tofu, everything! For chicken. Pork. Pasta. Steak. Burgers. Fish. Beef or rice. Try it on meatballs. Great on ravioli or pasta. Lovely on salmon. Hamburgers. Meatloaf. Mashed potatoes. Mmmm, perogies. Gnocchi.
Can mushroom sauce be made in advance?
Absolutely, you can make this in advance!
Just rewarm in the microwave or on low on the stove top.
It’s also great as leftovers. Heck, make a double batch and have dinner later in the week.
Cook the mushrooms in batches
I like to add the mushrooms to the pan in batches. So, I chop a few of them, and slide them off into the pan to start cooking. Then, I chop a few more and add them to the pan.
Continue chopping and adding this way until all the mushrooms are added. This allows some of the mushrooms to start releasing their juices, and it makes sure that the pan isn’t too crowed.
As the mushrooms cook, they shrink a bit, allowing more mushrooms to fit in the pan.
You don’t have to do them this way, you can add all the mushrooms to the pan at once, but I like the way the mushrooms cook down, and the fact that I don’t feel rushed doing it this way.
What kind of mushrooms should I use?
I suggest crimini or baby bella mushrooms. These are sometimes called Italian brown mushrooms as well.
Basically, these are all just Portabella mushrooms under a different name.
Typically, portabella mushrooms are the larger more mature ones. When they’re smaller, marketers tend to give them different names.
You could also use wild mushrooms like porcini or morel; they just tend to be a lot more expensive, and since you’re turning them into a sauce, I would go for something cheaper.
White button mushrooms would work as well. I tend to like the flavor of the brown mushrooms a little more, but they are very interchangeable.
Better Than Bouillon
There are no wasteful empty cans of broth to deal with when using this paste. It lasts for a long time in the fridge.
The jar makes a ton of broth. It tastes great. And it’s nice and small, so I don’t have to store a bunch of cans.
If you don’t have any of this awesome paste (and no, they aren’t paying me), use your favorite broth in place of the water and paste.
Other great sauces you’ll love
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Creamy Mushroom Sauce Recipe
Creamy Mushroom Sauce
- 1 tablespoon olive oil or other light tasting oil
- 8 ounces crimini or baby bella mushrooms finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- freshly ground black pepper
- 2 tablespoons heavy cream
- 2 tablespoons sour cream
- ½ teaspoon better than bouillion vegetarian paste
- About ½ cup water or broth
- Heat the oil in a large skillet over medium heat. Once oil is hot, cook mushrooms, working in batches if desired, until the mushrooms release their liquid and begin to brown, about 10-15 minutes.
- Add in the spices, garlic powder, onion powder, chili powder, smoked paprika, salt, and pepper. Cook for a minute, until spices become fragrant.
- Quickly stir in heavy cream, scraping up any browned bits on the bottom of the pan, and remove pan from heat. Stir in the sour cream and better than bouillon paste.
- Place mushroom mixture in a blender, and blend until smooth and creamy.
- Return the blended mixture to the pan. If you have a hard time getting all of the mushroom mixture out of the blender, add the water to the blender, and pulse until it’s easier to pour. Add water to the blended mushroom mixture until desired consistency is reached, I used about ½ cup, maybe a little more. Taste for salt and pepper, adding more if desired.