Simple Creamy Mushroom Sauce Recipe
If you’re a fan of mushrooms like I am, you’re going to love this Simple Creamy Mushroom Sauce. It’s packed with flavor and has a luscious, creamy texture that’s perfect over pasta, rice, or even grilled meats. The best part? It’s super easy to make and comes together in just under half an hour.
Why Will You Love this Recipe?
- Quick and Easy: This sauce takes less than 30 minutes from start to finish. It’s perfect for those nights when you want something delicious without spending hours in the kitchen.
- Rich and Flavorful: The combination of sautéed onions, mushrooms, and a touch of cream creates a depth of flavor that’s incredibly satisfying. It’s comfort food at its finest.
- Versatile: You can pair this sauce with just about anything—pasta, mashed potatoes, steaks, or roasted veggies. It’s a great way to elevate any meal.
Recipe Variations
- Add Garlic: For an extra layer of flavor, sauté a couple of minced garlic cloves with the onions. It adds a wonderful aroma and taste.
- Herb Infusion: Stir in some fresh thyme or rosemary while cooking the mushrooms. Herbs can enhance the earthy flavors of the sauce.
- Make it Vegan: Substitute the butter with olive oil and use a plant-based cream alternative. It’s just as delicious and suitable for a vegan diet.
Tools You’ll Need
- Large Skillet: A wide skillet allows the mushrooms to cook evenly without overcrowding.
- Whisk: Useful for mixing the cream, water, and flour to avoid lumps.
- Sharp Knife: For chopping the onions and slicing the mushrooms thinly.
FAQ
Can I freeze it?
Yes, you can freeze this mushroom sauce. Let it cool completely, then store it in an airtight container for up to 2 months. Reheat gently on the stove, adding a splash of water if needed.
How to store it?
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days.
How long does it last?
In the fridge, the sauce lasts about 3 days. If frozen, it can last up to 2 months.
What to serve with it?
This sauce is fantastic over pasta, rice, mashed potatoes, or grilled meats like chicken and steak. It also pairs well with roasted vegetables.
Is it suitable for every diet?
The recipe contains dairy and gluten. For a gluten-free version, use cornstarch instead of flour. For a dairy-free option, use olive oil instead of butter and a non-dairy cream substitute.
Can I use different mushrooms?
Absolutely! You can use a mix of mushrooms like cremini, portobello, or oyster mushrooms for a richer flavor.
Other Recipes You’ll Love
- Caramelized Onion and Mushroom for Steaks and Burgers
- Chicken and Mushroom Pide
- Portobello Mushroom Chicken
- Smothered Chicken with Mushrooms
- Keto Pork Chops with Mushrooms and Spinach
- Classic Pizza Capricciosa
- Loaded Pepperoni Pizza with Mushrooms
Simple Creamy Mushroom Sauce
Equipment
- 1 Whisk
Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1 yellow onion finely chopped
- 1 teaspoon sweet paprika
- 1 pound mushrooms thinly sliced
- 3/4 cup heavy cream
- 1/2 cup water
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh parsley finely chopped
Instructions
Prepare the Ingredients:
- Finely chop the yellow onion and set aside.
- Clean the mushrooms with a dry paper towel or cloth to remove any dirt, then slice them thinly.
Sauté the Onions:
- In a large skillet, heat the olive oil and butter over medium heat.
- Once the butter has melted, add the chopped onion and sweet paprika. Stir well to combine.
- Add 2 tablespoons of water to prevent the paprika from burning.
- Cook until the onion becomes soft and translucent.
Cook the Mushrooms:
- Add the sliced mushrooms to the skillet along with a few more tablespoons of water.
- Gently stir to combine, flipping the mushrooms so they cook evenly.
- If the skillet seems overcrowded at first, don’t worry—the mushrooms will shrink as they cook.
- Allow the mushrooms to cook in their own juices for about 8-10 minutes, stirring occasionally.
Prepare the Cream Mixture:
- In a separate bowl or measuring cup, whisk together the heavy cream, 1/2 cup water, and all-purpose flour until smooth and free of lumps.
Combine Everything:
- Reduce the heat to medium-low.
- Pour the cream mixture into the skillet with the mushrooms.
- Add the salt and freshly ground black pepper.
- Stir continuously until the sauce thickens, about 5 minutes.
Finish and Serve:
- Remove the skillet from the heat.
- Stir in the finely chopped fresh parsley.
- Serve the mushroom sauce warm over your favorite dish. Enjoy!
