Creamy Mushroom Sauce

Course: Sauce

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 145kcal

Author: Platings and Pairings

This extra creamy, incredibly flavorful Mushroom Cream Sauce is easy to make and on the table in about 20 minutes. It’s a rich, umami-forward sauce that’s fantastic spooned over chicken, pork, steak, and even pasta!

Print Recipe

Equipment

Large Skillet

Ingredients

1 Tablespoon olive oil
1 pound mixed mushrooms such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch pieces
1 Tablespoon butter unsalted
1 shallot minced
2 cloves garlic minced
1 Tablespoon tomato paste
2 Tablespoons flour
½ cup dry red wine
¾ cup beef stock or vegetable stock
1/2 teaspoon dried thyme
1 ½ teaspoons soy sauce plus more to taste
⅓ cup heavy cream
Salt and pepper to taste

Instructions

In a large skillet, heat the 1 Tablespoon olive oil over medium-high heat. Add the 1 pound mixed mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.
Reduce the heat to medium and add the 1 Tablespoon butter to the skillet. Once the butter is melted, add the 1 shallot and cook until translucent, about 2-3 minutes.
Add the 2 cloves garlic and cook for 30 seconds, until fragrant. Add the 1 Tablespoon tomato paste and cook 1 minute longer. Stir in the 2 Tablespoons flour and cook 1 minute longer.
Add the ½ cup dry red wine, ¾ cup beef stock, 1/2 teaspoon dried thyme, and 1 ½ teaspoons soy sauce. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
Stir in the ⅓ cup heavy cream and the mushrooms. Season with additional soy sauce, salt, and pepper, to taste.

Video

Notes

Storing

The sauce doesn’t freeze well but you can keep it in an airtight container in the fridge for 3 to 4 days.
When it’s time to reheat, warm it over low to medium heat to prevent it from breaking. If it begins to separate, whisk in a splash of water.

Tips and tricks

It’s important to clean your mushrooms and remove all of the excess dirt before getting started. A Couple Cooks recommends tossing the mushrooms in a large bowl of water until the dirt settles at the bottom. Drain well, and be sure to pat the mushrooms completely dry before cooking.
Mix the flour thoroughly with the shallots, garlic, and tomato paste to prevent lumps in your cream sauce. Use a whisk if you need to.
Remember to scrape up the tasty browned bits stuck to the bottom of the pan after deglazing it with red wine and broth. That’s where the flavor is!
To make this cream sauce even creamier, add freshly grated parmesan at the end and stir until melted and smooth.

Nutrition