Mushroom Sauce

Name: Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g mushroom (cremini, wiped clean and sliced); 2 tbsp butter; 4 pcs garlic (cloves, minced); 1 pcs onion (small, finely chopped); 2 tbsp all-purpose flour; 1.5 cup water; 0.5 cup milk (whole milk); 1 tsp fresh thyme (leaves only, finely chopped); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

4.5/5(98)

TASTE SCORE

8/10

A rich, earthy, and velvety mushroom sauce that transforms any meal into a cozy, restaurant-quality dish. Sautéed mushrooms are simmered in a creamy, garlicky base with a hint of fresh herbs, creating a versatile sauce that’s perfect over pasta, grilled chicken, steak, or mashed potatoes.

PREP

10m

COOK

20m

SERVES

1 CUP

127 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the mushrooms and aromatics.
1.Wipe the mushrooms clean with a damp paper towel. Trim the stems and slice them 1/4-inch thick.
2.Finely chop the onion. Mince the garlic cloves. Strip the thyme leaves from the stems.
saute · ~8 min
Sear the mushrooms.
1.Melt 1 tablespoon of butter in a large skillet over medium-high heat.
2.Add the sliced mushrooms in a single layer. Cook without stirring for 3 minutes, until deeply golden on the bottom.
3.Stir and continue to cook for another 4-5 minutes, until all liquid evaporates and the mushrooms are browned.
TIPDon't crowd the pan — the mushrooms need space to sear. If the skillet isn't large enough, cook them in two batches.
saute · ~4 min
Build the aromatic base.
1.Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet.
2.Add the chopped onion and cook until softened and translucent, about 3 minutes.
3.Add the minced garlic and cook for 30 seconds, until fragrant.
TIPScrape up any brown bits from the bottom of the pan — that's where the deep flavor is.
mix · ~1 min
Make the roux.
1.Sprinkle the all-purpose flour over the mushroom-onion mixture.
2.Stir constantly with a wooden spoon and cook for 1 minute to remove the raw flour taste.
simmer · ~7 min
Add the liquids and simmer.
1.Slowly pour in the water while whisking continuously to prevent lumps.
2.Add the milk and whisk until smooth.
3.Bring to a gentle simmer, then reduce the heat to low. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
TIPWhisking as you add the liquid is the secret to a lump-free, silky sauce.
mix
Finish the sauce.
Stir in the fresh thyme leaves, salt, and black pepper. Taste and adjust the seasoning if needed. Remove from heat.
serve
Serve warm.
Spoon the warm mushroom sauce generously over grilled chicken, steak, pasta, or mashed potatoes.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wipe mushrooms with a damp paper towel instead of rinsing; wet mushrooms won't sear properly.
2
Let the mushrooms cook undisturbed for the first 3 minutes to develop a deep golden crust.
3
Use whole milk for the creamiest texture; lower-fat milk may curdle or thin the sauce.
4
Whisk constantly when adding the water to prevent flour lumps from forming.
5
Simmer the sauce until it coats the back of a spoon — about 5-7 minutes — for the perfect velvety consistency.
6
Make the sauce up to 3 days ahead; reheat gently on the stove, adding a splash of milk if needed.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace butter with 2 tablespoons of olive oil or vegan butter, and swap whole milk for unsweetened oat or cashew milk for a creamy, dairy-free version.

gluten free

Gluten-free

Use 2 tablespoons of cornstarch or rice flour instead of all-purpose flour; whisk the starch into cold water first to make a slurry before adding to the pan.

wine infused

Wine-infused

Swap 1/2 cup of the water with dry white wine (like Sauvignon Blanc) for a brighter, more complex flavor profile that pairs beautifully with chicken or fish.

herb swap