A homemade creamy mushroom sauce made with baby Bella mushrooms, heavy cream, onions, red wine, and a blend of spices and seasonings.
I’ve been making this creamy mushroom sauce for a while now. It’s rich, decadent and versatile. We decided to serve it over a seared steak instead of making Cajun compound butter and making Cajun butter steak bites. However, with a few changes to the recipe, it can be used in a number of ways. For example, it also be served over noodles for a creamy mushroom pasta.
Also, you can use red or white wine depending on the meat you’re serving. If you’re vegetarian, then use vegetable broth to create a vegetarian version. Like I said before, this sauce has a lot of uses in the kitchen.
How to make creamy mushroom sauce from scratch?
First, start by wiping the mushrooms with a damp paper towel. Doing so will remove the dirt and debris. After that, slice the onions and mushrooms, and mince the garlic.
Next, place a large saucepan over medium heat. Add the mushrooms, onions, salt, pepper, and 1-tablespoon of butter.
Sautee the ingredients for 3-5 minutes or until the vegetables are soft. Afterward, add the minced garlic.
Let the ingredients cook for another 30-seconds, then pour in the red wine. Use a wooden spoon to deglaze (scrape) the bottom of the pan.
The wine only needs to cook down for about 2-minutes. Just long enough for the alcohol to cook out.
Once the wine has evaporated, toss in the rest of the butter. Reduce the heat to low and let the butter melt.
At this point, you can pour in the heavy cream. Stir the sauce as it comes to a simmer.
Last, keep stirring the sauce while it simmers for about 1-2 minutes to cook down and thicken.
Once it’s done, turn off the heat and serve. Kim and I hope you enjoy the creamy mushroom sauce and wish you all the best 🙂
- Feel free to use this sauce for all sorts of dishes. Serve it over pasta, chicken, beef, or pork. The only thing you might need to adjust is the wine. Also, as long as you don’t use beef stock, you have a tasty vegetarian sauce.
- Keep a close eye on the mushroom sauce once you add the heavy cream. Don’t let the mixture come to a boil; otherwise, it could separate.
- We chose baby Bella mushrooms, but you can use white, button, or even shiitake mushrooms.
- Another great sauce for pork or steaks is our sour cream sauce. If you’d rather not use a sauce, try sautéed mushrooms and onions. It has similar ingredients with great flavor!
- 8 Ounces Baby Bella Mushrooms, sliced
- ¼ Cup White Onion, sliced or diced
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 2 Tablespoon Unsalted Butter, divided
- 1 Tablespoon Garlic, minced (about 2 cloves)
- ¼ Cup Red Wine or Broth
- ½ Cup Heavy Cream
- Heat a medium to large saucepan over medium heat. Add the mushrooms, onions, salt, pepper, and 1 tablespoons of butter. Saute the ingredients for 3 to 5 minutes or until the onions are soft.
- Add the garlic, and continue to cook for 30 seconds. Add the red wine, and deglaze the pan.
- Allow the mixture to cook for approximately 2 minutes, just long enough for the alcohol to cook out.
- Reduce the heat to low, and add the remaining butter. After the butter melts, stir in the heavy cream. Bring the mixture to a simmer. While stirring, let the mixture cook for about another minute.
- Turn off the heat, and serve.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4-cup of the creamy mushroom sauce. Actual calories will vary. Leftover sauce can be stored in a sealed container, in your fridge, for up to 3-days. For more information and tips, please refer to the post.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 362mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 4g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.