Creamy Garlic Mushroom Sauce
A proper mushroom sauce that works on almost anything — steak, chicken, pasta, mash, you name it. Mushrooms sautéed until properly browned, deglazed with white wine, then finished with cream until it’s thick enough to cling to whatever you’re serving it with.
Give the mushrooms the full 6-7 minutes before moving on. That’s what gets rid of their moisture and lets them actually brown instead of just steaming, which makes a real difference to the final flavour.
Thirty minutes start to finish, and it’s the kind of sauce that makes a simple steak or grilled chicken feel like a lot more effort went in than actually did.
Creamy Garlic Mushroom Sauce
MUSHROOM · SAUCE · EASY
One Sauce, Endless Uses
This isn't tied to one dish. Pour it over steak, chicken, pork, mashed potato or pasta and it works every time — it's genuinely one of the most useful sauces to have on rotation.
Deglazing with white wine picks up all the browned bits stuck to the pan, so none of that flavour goes to waste. It's a small step that makes a big difference.
It comes together in half an hour with basic ingredients, so it's an easy way to make a weeknight dinner feel a lot more special.
Creamy Garlic Mushroom Sauce
Ingredients
- 28 g Unsalted Butter
- 5 ml Olive Oil
- 1 Shallot Diced
- 4 Garlic Cloves Minced
- 300 g Swiss Brown (Cremini) Mushrooms Sliced
- 30 ml Dry White Wine
- 5 g Flat Leaf Parsley Chopped
- 2 g Fresh Thyme Picked & Chopped
- 400 ml Thickened Cream
- Salt & Pepper To Taste
Method
- Place a large pan over high heat. Add the clarified butter and olive oil, and allow to melt.
- Add the garlic and shallot, mix to combine, and sauté for 30 seconds. Add the mushrooms, mix to combine, and sauté for 6-7 minutes, stirring frequently. Season to taste halfway through.
- Add the white wine and deglaze for 1 minute, stirring frequently. Add the parsley and thyme, and mix to combine.
- Add the thickened cream and mix well. Bring to a boil, reduce the heat to medium-low, and simmer for 15 minutes or until reduced and thickened. Check for seasoning and serve.
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.
Oh my gosh, this mushroom shallot garlic cream sauce was amazing. I couldn’t stop tasting (for seasoning), over and over, and not adding anything to the pan.
Im so glad you enjoy it
Hands down this is the best creamy mushroom sauce I’ve ever tasted and I made it myself which is an even more of a plus so yeah this is going to be my go-to recipe every single time.
Amazing to hear! Glad you enjoyed it
Delicious and so easy to make.
Thank you, Helen
Just made it! This is honestly my first time having a creamy mushroom sauce but I put it over some boneless skinless chicken breasts. I used Italian seasoning, grill mates roasted garlic and herb seasoning and dabbed Italian dressing on both sides of the chicken and fried it up in some vegetable oil till cooked. Then put the sauce over it and it was heavenly!! My kids even devoured this meal! Well done and definitely a keeper recipe! Thank you so much!
Hey Kayla, This is awesome to hear. Glad you enjoyed the sauce. This is one of my favorite sauces. It goes on nearly everything.