My Famous & Most Popular Creamy Garlic Mushroom Sauce That's Insanely Good!
How to make creamy garlic mushroom sauce with easy-to-follow recipe & instructions. Mushroom sauce is something I’ve been making for a long time, with every time making it, I experiment with new flavours & techniques. I have come up with this recipe & believe it is one of the best in the world. This is a must-try recipe. This sauce is perfect over steak, chicken, pies, & vegetables. This recipe has a lot of versatility & will go a long way.
Ingredients
- 2 Tbsp (28g) - Clarified Unsalted Butter
- 1 tsp (5ml) - Olive Oil
- 1 - Shallot, Finely Diced (Brunoise)
- 4 - Garlic Cloves, Thinly Sliced or Minced
- 300g (10.5oz) - Swiss Brown Mushrooms, Thinly Sliced
- 2 Tbsp (40ml) - White Wine (Substitute For Chicken or Vegetable Stock)
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
- 2g (0.1oz) - Thyme, Finely Chopped
- 400ml (1 ⅗ Cups) - Thickened Cream
Instructions
- Place a large pan over high heat. Add in the clarified butter & olive oil, allow to melt.
- Add in the garlic & shallot, mix to combine & saute for 30 seconds. Add in the mushrooms, mix to combine & saute for 6-7 minutes, stirring frequently. Season to taste halfway through.
- Add in the white wine & deglaze for 1 minute, stirring frequently. Add in the parsley & thyme, mix to combine.
- Add in the thickened cream & mix well. Bring to a boil, reduce the heat to medium-low & simmer for 15 minutes or until reduced & thickened. Check for seasoning & serve.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Garlic Mushroom Sauce Storage Instructions
This delicious sauce can be stored in the fridge for up to 4 days. Still, unfortunately, it’s not recommended to be frozen as the sauce will have a high risk of splitting upon reheating from frozen as the water particles will separate from the oils and fats and break the emulsion.
Creamy Garlic Mushroom Sauce Reheating Instructions
Due to this being a cream-based sauce, you must be very gentle and careful when reheating to prevent the sauce from splitting. Place the sauce in a pan over medium heat, gently heat, and stir until hot throughout, adding a splash of cream to freshen it up. Don’t microwave. The inconsistent and harsh heat will split the sauce.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Superb recipe. Chef Jack is now my go-to chef for interesting (and easy) recipes.
Thank you, Bryn. Happy to hear you enjoy everything.
Great recipe! Saw that it was the most viewed recipe on Jack’s youtube channel so thought I would try it out. Did not disappoint! 10/10 recommend
Awesome! It’s definitely a great recipe. Glad you enjoyed it.
Finally got to try this out for the first time as a nice sauce with an amazing steak. Me and my girlfriend loved it.
Fantastic! So glad you both enjoyed it.
This is a beautiful sauce, we mix this with chicken and pasta until we saw your recipe for that! Accidentally stumbling on your recipe on YouTube has opened a world of different cooking knowledge and techniques. I get asked to make this all the time. Keep up the great work!
This is amazing to hear. Glad you found the channel and happy for you being able to impress your family & friends. Thanks, Richard.
forgot the garlic amount in the list of Ingredients
I did too!! Thank you for the heads up, i’ll get that fixed right now!
Going to try this over a charcoal grilled skirt steak for dinner tonight. Jack has the best cooking channel on YouTube! I love the in depth explanation of each step and tips for reducing wastage. I used to waste a lot of food whilst cooking, now I’m saving bits of carrot and onion in the freezer for my stock or jus. Made my first clarified butter with your recipe and my partner loves it on everything. Thank you for your amazing content – I hope your channel blows up on YouTube!
That sounds amazing! Thank you so much for that. I really appreciate it. Glad you’ve been enjoying everything so far.
Excellent!
THANK YOU!
Looks amazing as do your other recipes. I’ve added the ingredients for this and the casserole onto my next food order and will be trying the korma at some point.
Great videos and website by the way, it’s my new goto place.
Hey Harry. I really appreciate hearing that. Glad you’re enjoying the website and the videos. Thank you.
A guy from the other side of the world tells me now every day what I can cook nice and fast. That’s the good side of the internet. Greetings from Germany! ❤️
Haha, that’s awesome, Julia. Glad you’re enjoying the recipes. Thank you. Greetings from Australia.