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Creamy mushroom sauce in a black pan

Creamy mushroom sauce

Rich, creamy and bursting with flavour! This creamy mushroom sauce is easy, morish and versatile. You can do so many things with this; add it to pasta, some pan-seared chicken breasts or over some mashed potatoes. But nothing beats pairing with a perfectly cooked steak with fries!
4.79 from 14 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 156kcal

Ingredients

  • 400 g /14oz brown mushrooms sliced
  • cup heavy cream aka thickened cream
  • ½ cup stock beef, chicken or veg all okay
  • ¼ brown onion thinly sliced
  • 2 cloves garlic minced
  • ½ tablespoon dijon mustard
  • 1 tablespoon cornstarch
  • 2 tablespoon unsalted butter
  • salt and pepper

Instructions

  • In a large pan, add butter and onion and cook on medium heat for about 1.5 minutes or until onions softens.
  • Add mushroom slices, stir through and turn the heat up to medium-high. Stir mushrooms every minute until mushrooms and onion caramelised. Season with salt and pepper halfway. This will take about 8 minutes.
  • Reduce heat down to medium-low and stir in garlic for about 1 minute, until garlic is fragrant.
  • Deglaze the pan with stock, allow it to reduce by half. About 1.5 minutes.
  • Reduce heat down to low and pour cream and dijon mustard in. Stir through, season with salt and pepper to taste. (note 1)
  • Mix cornstarch with 2 tablespoon of cold water well, pour into pan. Allow sauce to simmer for about 3 minutes, stirring regularly.
  • To serve, sprinkle finely diced fresh parsley or a sprinkle of fresh thyme leaves.

Video

Notes

Note 1. Reduce heat to low just before adding cream into the pan. This will stop the cream from splitting - it can happen if you boil cream on high heat! This is particularly important if using light cream due to its low-fat content. Fat helps emulsify the sauce and keep it creamy.
Leftovers/reheating The sauce will most likely be a bit thicker than when you had just made it. If this happens, simply add a splash of water to help loosen the sauce up into silky smooth again. Remember to reheat on low heat and stirring constantly to prevent the sauce from going lumpy (since there is cornstarch in it).
Freezing Not recommended. This is because freezing anything dairy will result in it splitting once thawed. ie, the fat will separate from the water content. It'll still taste fine but just look a little less appetising! Even more so if using light cream.
If serving with steak (highly recommend!) Go heavy on the black pepper and use beef stock.
 
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Nutrition

Calories: 156kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13.6g | Saturated Fat: 8.3g | Cholesterol: 43mg | Potassium: 355mg | Fiber: 1.3g | Sugar: 2.2g | Calcium: 22mg | Iron: 3mg