Mushroom Sauce Recipe and Cooking Tips

Mushroom sauce is a rich sauce made from sautéed mushrooms and aromatics. Commonly served with steak, mushroom sauce adds umami flavor to many entrées, including grilled chicken breasts and sautéed pork medallions. Many mushroom sauce recipes feature whipping cream, fresh herbs, and wine, the latter of which chefs use to deglaze the pan after sautéing the mushrooms along with aromatics such as shallots and garlic. Try red wine if pairing the sauce with steak and white wine for poultry or pork dishes.

This creamy, savory sauce complements an array of dishes. Here are a few ways to use it:

1. 1. With meat: Creamy mushroom sauce is a classic accompaniment for steak, but it works just as well for other meats. Try it with pan-fried pork chops, grilled chicken breasts, or meatballs.
2. 2. On mashed potatoes: Swap a traditional pan gravy for mushroom sauce to add an umami note to mashed potatoes. For an elevated take on the comfort-food classic, try Gordon Ramsay’s pomme purée.
3. 3. Over pasta: Toss freshly boiled pasta and vegetables with mushroom cream sauce for a simple and comforting weeknight meal. Garnish the dish with shaved Parmesan cheese for even more flavor. Long strands like spaghetti or fettuccine will catch the sauce best; save some starchy pasta water to help the sauce adhere.

Mushroom sauce is easy to make. Follow these tips to thicken, store, and reheat your sauce:

1. 1. Thicken with cornstarch. There are a couple of simple ways to make a thick, creamy sauce. One is by making a roux, a mixture of flour and fat (usually butter) heated until thick. A faster method, which also happens to be gluten-free, is making a slurry of cornstarch and water and whisking it into the sauce as it cooks.
2. 2. Store in an airtight container. To store mushroom sauce, let it cool to room temperature and transfer it to an airtight container or jar, leaving at least one inch of headspace. Refrigerate the sauce for up to five days or freeze for up to two months.
3. 3. Reheat in a saucepan. To reheat mushroom sauce, transfer it to a small saucepan over medium-low heat and cook, frequently stirring, until it comes to a simmer. If reheating from frozen, let the sauce thaw in the fridge before reheating in a saucepan.
4. 4. Use mushroom soup as a shortcut. If you’re short on time, canned mushroom soup simmered on the stove until hot will make a sufficient mushroom sauce substitute. Make it your own by seasoning the canned soup with Worcestershire sauce, freshly cracked pepper, and chopped fresh parsley. Learn how to make Worcestershire sauce at home.