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.
Related Recipe:
See Also:
- Baked Cream of Mushroom Ravioli
- Salted Kelp Mushroom & Sausage Pasta
- 15-minute (Frozen) Mushroom Miso Soup
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.
Creamy Mushroom Recipe
In this recipe, I use 3 types of mushrooms, namely button mushrooms, hon shimeji & maitake mushrooms. You can use 1 to 3 types of your favourite mushrooms.
In place of the dried Italian seasoning, you can use your favourite dried herbs blend, or 1-2 sprigs of fresh thyme.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 2 tbsp olive oil
- 150g cut mushrooms (I use button, maitake and hon shimeji)
- 1 tsp dried Italian seasoning (or any fave dried herbs, or 2 sprigs fresh thyme)
- 1/4 tsp garlic powder (or 2 cloves minced garlic)
- 60ml light thickened cream for thicker consistency, use thickened or heavy cream
- 30ml soy milk for thicker consistency, use full cream or regular cow milk
- 1/2 tbsp ramen paitan concentrate see note below
- 15g unsalted butter
- freshly cracked black pepper
- fresh chopped parsley
Directions:
- Fry the mushrooms. Heat oil in pan, add mushrooms, Italian seasoning and garlic powder. Fry until the mushrooms starts to wilt.
- Cook mushrooms in creamy sauce. Add cream, soy milk and ramen paitan concentrate. Bring to a boil then reduce to a simmer for a few minutes, until the mushrooms are cooked. Add butter as a finishing touch. You may adjust the consistency and taste of the creamy sauce by adding more cream, milk and seasoning as needed. Garnish with black pepper and parsley.
Cooking Note(s):
- I discovered by chance that my bottle of ramen paitan concentrate for making ramen soup base makes a great seasoning for the creamy mushroom sauce. You can substitute this with chicken consomme powder, garlic salt and/or light soy sauce, to taste.
- As I opted for a lighter consistency due to the hot weather, I used light thickened cream and soy milk. For a thicker, heavier and creamier consistency, you can use heavy or thickened cream, regular cow’s milk or full cream milk.