This Creamy Mushroom Sauce is the perfect comfort food for all your needs this fall. An easy stove top sauce made by making a Roux Sauce with white wine, Dijon mustard, earthy mushroom and lots of black pepper. A wonderful sauce to serve with pot roasts, mashed potatoes and all your cosy fall eats.
This is a great cold weather sauce to meat or chicken. I’ve been making it for years and we never have leftovers. If you’re a fan of comfort food like the Creamy Chicken Stroganoff and Creamy Skillet Chicken with Bacon, you’re going to love this sauce.
it’s also a great alternative to Gravy for your Thanksgiving or Christmas Turkey dinner this year.
This sauce is made by making a Roux Sauce, which is my favourite way of making sauces. You are pretty much guaranteed great texture and flavour. A roux sauce, in case you weren’t sure, is a classic French way of making several sauces. It is basically butter and flour whisked together over heat and then whisked in milk. Then whatever you want on top of that to add your flavour. Very easy to make and works a treat every single time.
Learn MORE about How To Make a Roux Sauce!
Here’s What We Need To Make The Creamy Mushroom Sauce
- Fresh mushrooms sliced
- 1 Tablespoon olive oil
- 1 clove Garlic crushed
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 1/4 cups milk
- 1/2 Cup white wine
- Salt and pepper
- 1 Teaspoon Dijon mustard
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
How To Make The Mushroom Sauce
- Cook down the mushrooms – set a saucepan over high heat and add the olive oil and garlic. Let it sizzle for a minute and add all the mushrooms at once. Give a really good stir and let the mushrooms cook down for about 10 minutes until they are really soft and have browned.
- Add the wine – pour in the wine and let it cook down until it is pretty much evaporated.
WHY ARE WE ADDING WINE TO REDUCE? The reduction of the wine in the mushrooms brings so much flavour to this sauce.
- Add butter and mustard – push the mushrooms to the side of the pan and add the butter and mustard. Give it a really good stir and let the butter melt completely.
- Add flour – add the flour and stir until a paste starts to form.
- Pour in a small amount of milk – start by pouring in a small amount milk, just enough to make a paste. Stir really well. (this step is not pictured here)
- Add remaining milk – pour in all of the remaining milk and stir really well. Allow the sauce to thicken. This will take a further few minutes.
- Season the sauce – Add black pepper and salt to season. If the sauce is bitter, add about 1/2 teaspoon of sugar.
- Garnish – if you like, you can garnish the sauce with finely chopped parsley.
Mushroom Sauce Ready To serve
And there you have it, a delicious & creamy Mushroom Sauce ready for any of your meats or even vegetables. This recipe is a keeper so be sure to save it in your favourites.
Can This Sauce Be Made In Advance
Like many of us, prepping before hand is always a great idea when possible. Especially if you are cooking for a big holiday like Thanksgiving or Christmas. So, any time saving tips are welcomed. Yes, you can make this before hand and here’s how.
Make Ahead Creamy Mushroom Sauce
- Cook sauce according to recipe.
- Allow to cool completely
- Store in an airtight container in the fridge for up to one day before hand.
- To reheat, remove from fridge and put the sauce in a saucepan over medium heat. Stir well and bring to a simmer. If the sauce is still too thick, thin it out with a little milk. Add enough until it reaches the desired consistency. Continuing heating until heated through. Serve when hot.
What’s Great To Serve This Sauce with
This is such a versatile sauce and goes well with so many things. Here’s a few suggestions.
- Chicken – It would go great with the Sheet Pan Chicken Dinner, the Spatchcock Chicken and the Oven Roasted Rotisserie Chicken.
- Beef & Pork – why not try it alongside the Simmered Pork Tenderloin Pot Roast, the BBQ Pork Loin Roast or even the Caramelized Onion Stove Top Pork.
- Seafood – Try it with the Lemon Crusted Baked Cod, the Mustard Crusted Baked Perch or the Fresh Cod Fish Cakes.
Get the recipe!
Creamy Mushroom Sauce
Ingredients
- 1 Cup mushrooms sliced
- 1 Tablespoon olive oil
- 1 clove Garlic crushed
- 2 Tablespoons butter
- 1 Teaspoon Dijon mustard
- 2 Tablespoons flour
- 1 1/4 cups milk
- 1/2 Cup white wine
- Salt and pepper
Instructions
- In a medium saucepan set over high heat add the olive oil, garlic and mushroom. Cook over high heat until the mushrooms have all browned and are softened. About 7 – 10 minutes.
- Add the wine and continue to cook for about 5 – 7 minutes or until the wine has evaporated.
- Push the mushrooms to the side of the saucepan. Add the butter and mustard to the pan and let it melt, then toss over your flour. Stir quickly and you will see a paste form around the mushrooms.
- Pour in a little milk enough to get a thick paste. Pour in the rest of the milk and whisk for a few minutes until you have a smooth and thickened sauce. Bring to a simmer for about 2-3 minutes. Season with salt and lots of black pepper.
- Remove from heat and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- You can substitute the wine with chicken stock if you prefer.
- If the sauce is a little bitter, at 1/2 teaspoon of sugar at the end and stir well.
- Sauce can be made in advance! Make ahead and allow to cool completely. Store in an airtight container up to one day before. To reheat – put it in a sauce pan over medium heat and stir really well. Bring to a simmer. If the sauce is still too thick, add a little milk to thin it out a bit.
Thanks For Stopping By & Hope To See You Soon!
