Creamy Mushroom Sauce
This is an easy, 15-minute creamy mushroom sauce recipe. This is a versatile sauce that can be served in many ways – serve it as a side dish, add cooked pasta to make a one-dish meal, or make it into a one-pan meal with cooked chicken or fish.
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I used a mix of 3 types of mushrooms (button, hon shimeji and maitake) – they were packed in flat packs in my freezer (you can read more about my freezer mushroom packs here). Instead of assorted mushrooms, you can also make this with one type of mushroom (in which case button mushrooms will be my favourite choice).
This recipe works with different types of mushrooms, herbs, milk, cream and seasoning so it is truly unfussy. I tend to make a slightly different version of this creamy mushroom sauce each time depending on the ingredients I used, the weather and my mood.
STEP-BY-STEP PHOTOS (Creamy Mushroom Sauce)
I am making a small batch of creamy mushroom sauce for 2 persons here.
First, heat up some olive oil and add the mushrooms. I am using chives infused olive oil and frozen mushrooms (pictured above).
Fry the mushrooms in the oil until they start to soften. If you are using frozen mushrooms like I did, it will take just a few minutes more than fresh mushrooms.
When the mushrooms start to soften, add Italian seasoning, cream and milk.
Add seasonings. I bought this ramen soup paitan concentrate for making ramen soup, and I discovered by chance that this sauce makes a great seasoning for the creamy mushrooms. You can substitute with chicken consomme powder, soy sauce and/or garlic salt.
Mix everything well, season to taste, adjust the consistency if needed (by adding more cream and/or milk) and it is done.
Plate the creamy mushroom sauce and garnish with fresh parsley and black pepper. In the next recipe, I will add chicken to the creamy mushroom sauce to make a fuss free one-pan meal.