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This sauteed 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.
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.
How to Make This Sauteed Mushroom Sauce Recipe
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.
Can Mushroom Sauce be Made Ahead?
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.
Can Mushroom Sauce Be Frozen?
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.
What Goes With Sauteed Mushrooms?
Learn How to Sear a Steak and serve them with that. Also great served on these Breaded Pork Cutlets, 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!
Did you make these sauteed mushrooms? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!
Sauteed Mushroom Sauce Recipe
- 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.