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. 

Creamy Garlic Mushroom Sauce

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4.91000 from 11 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 428kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Don't rush the mushrooms — a full 6-7 minutes lets their moisture cook off properly, which is what allows them to pick up colour and concentrate their flavour instead of steaming in their own liquid.
Deglaze with the wine while the pan is still hot and scrape the base as it bubbles — that's where a lot of the flavour from browning the mushrooms and garlic is sitting.
Let the sauce simmer the full 15 minutes uncovered — this is what takes it from thin and watery to properly thickened and clingy.
Storage & Reheating
Will keep in the fridge for up to 3 days in an airtight container. Not recommended for freezing — the cream sauce will split and turn grainy once thawed. Reheat gently in a pan over low heat, stirring frequently, adding a splash of cream or milk if it's thickened too much in the fridge.
Serving 200gCalories 428kcalCarbohydrates 7.8gProtein 4.9gFat 42.8gSaturated Fat 27.1gPolyunsaturated Fat 0.48gMonounsaturated Fat 2.48gTrans Fat 2.5gCholesterol 16.4mgSodium 84.2mgPotassium 325.4mgFiber 1.4gSugar 4.6gVitamin A 181.27IUVitamin C 4.74mgCalcium 16.6mgIron 0.5mg

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

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