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This sautéed Mushroom Sauce Recipe takes less than 15 minutes to make and is amazing served on meat, chicken or just on its own. Buttery, creamy and delicious, you might just eat them straight out of the pan!
This recipe was originally published in April 2018. It has been updated for content and photos.
Mushrooms are delicious. If you are not in the "I love mushrooms" camp, then you should probably stop reading now. Because we are about the make the most amazing mushrooms ever.
Buttery, creamy, packed with the most delicious rich flavor, this sauteed mushroom sauce recipe is INCREDIBLE.
These would be amazing served over top of these Breaded Pork Cutlets or this sous vide sirloin.
Why This Recipe Works
Simmering the mushrooms in broth before adding the butter and cream prevents them from becoming oily.
The mushrooms can be served as a sauce or a side dish; the recipe is very versatile.
It can be used with any type of mushroom.
Step By Step Instructions
First, make sure the mushrooms are rinsed well. Mushrooms tend to be dirty straight out of the package.
Heat a skillet over medium high heat and add the mushrooms and beef broth. Let the mushrooms cook until 75% of the liquid has been absorbed.
Add the brandy and thyme and cook about 1-2 minutes.
Then add the cream and simmer 1-2 minutes, until it has thickened.
Add the butter, salt and pepper and stir until butter is melted and coats the mushrooms. Serve over meat, chicken, rice, pasta or just on it's own as a side dish.
I used white mushrooms for this recipe, but any kind of mushroom can be used.
Add additional broth if you'd like a more pour-able sauce.
Substitute sherry, red wine or white wine for the brandy if you'd like a slightly different flavor.
Add a couple tablespoons of garlic or onion if desired.
How Do You Clean Mushrooms Before Cooking?
For the best results, mushrooms should be wiped with a damp paper towel to remove the dirt. However, with sliced mushrooms this can be tedious. Go ahead and give them a quick rinse under cool water to rinse off all the dirt. Make sure to use them right away after rinsing or they will become slimy.
make Ahead Instructions
You can make this sauce ahead and store it in the fridge for up to 3 days. To reheat, place in a saucepan over medium heat until warmed through. Add additional broth and/or cream to thin out the sauce.
Yes! To freeze, place the sauce in an airtight container and store in the freezer for up to 3 months. Thaw in the fridge over night. To reheat, place in a saucepan over medium heat until warmed through. Add additional broth and/or cream to thin out the sauce.
Learn How to Sear a Steak and serve them with that. Also great served on these Breaded Pork Cutlets, Sous Vide Veal Chops, these simple Mashed Potatoes, or this Roasted Parmesan Asparagus. Or seriously, they are so good just out of the pan or on a good piece of toast.
Rate the recipe and leave a comment to let me know how it turned out!
Sauteed Mushroom Sauce Recipe
- 16 oz, sliced mushrooms
- 2 tbsp. butter
- 3 tbsp. brandy
- ½ cup beef broth
- ½ tsp. salt
- 3 tbsp. cream
- 1 sprig thyme
- ¼ tsp. black pepper
- Heat butter in a skillet over medium high heat and add mushrooms and beef broth. Let the mushrooms cook until 75% of the liquid has been absorbed.
- Add the brandy and thyme and cook about 1-2 minutes.
- Then add the cream and simmer 1-2 minutes, until it has thickened.
- Add the butter, salt and pepper and stir until butter is melted and coats the mushrooms.
- I used white mushrooms for this recipe, but any kind of mushroom can be used.
- Add additional broth if you'd like a more pour-able sauce.
- Substitute sherry, red wine or white wine for the brandy if you'd like a slightly different flavor.
- Add a couple tablespoons of garlic or onion if desired.
I love mushroom and was pleased to read your recipe. Your pictures are so beautiful and the recipe sounds delicious.
Thanks Jere 🙂
A delicious combination of flavours that can be served with so many things. Just wonderful!
I am not in the 'mushrooms camp' but I did keep reading and I liked what I saw! This looks delicious and a 'must try'!
This sauce looks amazing and would go with so many things! I might try it with pork next.
It would be great with pork!
What a great side dish. Mushrooms, butter, brandy and cream, how can you go wrong?! Delicious!
I Love mushrooms and this sounds like such a delicious and savory recipe! So excited to try this!!
Thanks Kate - I hope you try it!
Wow, this just adds so much flavor to any dish! You'll be wanting to make this over and over again.
Definitely! Thanks Demeter 🙂
We all love mushrooms here and this is an amazing recipe to go inside sandwiches and burgers. Thanks for the creative recipe.
You're welcome Meghna!
Bintu | Recipes From A Pantry
I definitely would be so tempted to eat this out of the pan, it looks so good!
LOL - nothing wrong with eating them out of the pan 🙂
Mmm I love mushrooms. These would be perfect in a burger!!! Totally drooling.
It would be so great on a burger! Thanks Rosa 🙂
My husband LOVES mushrooms so this is definitely a winner in our house! (Your photos are gorgeous by the way!)
Thanks Liz! I hope you get the chance to make these!
Did you say brandy? OMG I need these! Such an easy side dish idea, love!
Thanks Lisa! Totally easy and so delicious! I hope you give them a try 🙂
What a quick and easy side dish for any meal! I love mushrooms!!
Totally! It's my new favorite side dish 🙂
Oh yes! I adore sauteed mushrooms but I've never tried using brandy before. This sounds ahhhhmazing!!
Try it! The brandy is SO GOOD with the mushrooms!
I love how gloriously simply and savory these brandied mushrooms are! Totally a must try with dinner tonight!
Thanks Jenn! I hope you love them 🙂