Mushroom Cream Sauce

Mushroom Cream Sauce is rich, creamy, and loaded with delicious savory flavor! This mushroom sauce recipe is easy to make and ready in about 20 minutes! It's the best topping for steak, pork, chicken, or even combine it with pasta for a crowd pleasing meal!

Course Main, sauce, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 205

Author Kim

Ingredients

2 tablespoons olive or avocado oil
1 cup chopped white onion
12 ounces diced or sliced mushrooms*
1 diced bell pepper (any color)
2 cloves minced garlic
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons flour
2 cups chicken or vegetable broth
1 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 cup heavy whipping cream
3 tablespoons chopped fresh parsley optional for garnish
parmesan cheese optional for garnish

Instructions

Heat oil in a large skillet over medium high heat.
Add onion, mushrooms and bell pepper to the heated skillet and sauté for 5 to 10 minutes and until soft and cooked through. Add garlic and cook one minute more.
Stir in butter and salt. Once the butter is melted, add flour and stir to combine.
Add 2 cups broth; cook and stir frequently for about 3-5 minutes and until sauce is thickened. Mixture should be hot and bubbly. Stir in basil and black pepper.
Once sauce has thickened to your preference, turn off heat and stir in 1/4 cup heavy whipping cream. Taste for seasoning and adjust as needed.
Serve over pasta, zucchini noodles, mashed potatoes, meatballs, pork, steak or chicken. Garnish with fresh chopped parsley and parmesan cheese.

Notes

*Any mushroom variety will work. I typically use baby Bella mushrooms.

Storing + reheating leftovers: Store in an airtight container in the fridge for up to about 4 days. Rewarm in the microwave or over the stovetop before serving with recipe of choice. If the sauce gets too thick sitting in the fridge, you may need to stir in a small amount of milk or broth when rewarming. I haven't tried freezing this sauce, but I don't think it would hold up well to being frozen.

Nutrition