Here’s a classic creamy mushroom sauce—rich, savory, and perfect over steak, chicken, pasta, or mashed potatoes 🍄🤍
Creamy Mushroom Sauce
Ingredients (serves 4)
- 2 tbsp butter
- 1 tbsp olive oil
- 8 oz mushrooms (button, cremini, or mixed), sliced
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup broth (beef or chicken)
- ½–¾ cup heavy cream
- Salt & black pepper, to taste
- Optional: fresh thyme or parsley
Instructions
- Sauté mushrooms
- Heat butter and oil in a skillet over medium-high heat.
- Add mushrooms in a single layer; cook without stirring for 3–4 minutes to brown.
- Stir and cook until golden and moisture evaporates.
- Add garlic & thicken
- Add garlic; cook 30 seconds.
- Sprinkle flour over mushrooms and stir 1 minute.
- Make sauce
- Slowly whisk in broth, scraping up browned bits.
- Simmer 3–5 minutes until slightly thickened.
- Finish with cream
- Stir in cream; simmer gently 2–3 minutes.
- Season with salt, pepper, and herbs.
- Serve
- Spoon over steak, chicken, pork chops, pasta, or veggies.
Variations
- No cream: Use extra broth and finish with butter.
- Extra rich: Add Parmesan or a splash of white wine.
- Garlic lover: Double the garlic.
- Vegan: Use olive oil + plant cream and vegetable broth.
If you want, I can tailor this into a steakhouse-style mushroom sauce, a garlic mushroom gravy, or a quick 10-minute version.
