How can I thicken mushroom cream sauce?

The easiest way is to just let it simmer a bit longer until it naturally reduces and thickens. But if you love a really thick sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).

Can I make it ahead of time?

Absolutely! Once made, store it in an airtight container in the fridge for 3-4 days. When you're ready to enjoy, just reheat it in a saucepan over low heat.

How long will it keep in the fridge?

You can store this mushroom sauce in an airtight container in the fridge for 3 to 4 days.

Can you freeze creamy mushroom sauce?

I typically don't freeze this sauce since the texture can change, but if needed, you can freeze it for up to 3 months. Thaw overnight in the fridge before gently reheating over low heat.

Mushroom Cream Sauce | Maple + Mango

Description

This mushroom cream sauce is next-level delicious! Rich, creamy, super flavorful and totally irresistible. Perfect for steak, pasta, chicken, pork, potatoes…the list goes on! Honestly, you’ll want to put it on everything!

Ingredients

Scale

1 tablespoon olive oil
2 tablespoons butter, divided
1 small shallot, finely chopped
16 ounces (454 g) cremini mushrooms, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (¼ – ½ teaspoon dried thyme)
¼ cup dry sherry (see notes)
½ cup chicken broth (or substitute for beef or vegetable broth)
1 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon soy sauce or tamari
optional: squeeze of fresh lemon juice, to taste
salt and freshly ground black pepper, to taste
Garnish with chopped fresh parsley or chives (optional)

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Instructions

Sauté: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium/high heat. Add the shallots and mushrooms and sauté until the mushrooms are golden brown (takes about 8-10 minutes). Add the remaining tablespoon of butter, minced garlic, thyme leaves and a pinch of salt and pepper. Cook for another minute until fragrant.
Deglaze: Pour in the dry sherry to deglaze the pan. Give everything a good stir, scraping up those flavorful browned bits from the bottom of the skillet. Let it cook for about 1 minute or until mostly evaporated.
Simmer: Stir in the broth and heavy cream and bring to a simmer. Lower the heat to maintain a gentle simmer (not boiling). Stir occasionally for about 5 to 6 minutes until slightly thickened.
Season: Stir in the Dijon mustard, soy sauce or tamari and a squeeze of fresh lemon juice (optional but adds a nice balance). Adjust salt and pepper to taste. Garnish with some chopped fresh parsley or chives if you like.

Notes

Mushrooms: I like to use cremini mushrooms but any variety or combination of fresh mushrooms would work.
Dry Sherry: Make sure it’s dry (not sweet!) – it’s used to deglaze the pan but I also love the depth of flavor it adds to the sauce. You could also substitute it for dry white wine (or chicken or veggie broth).
Make it a pan sauce! If you’re pan searing meat like chicken breast, steak or pork, make this sauce right in the same pan while the meat rests. Those caramelized bits at the bottom of the pan add so much extra flavor! (Check out this pork tenderloin with mushroom sauce recipe for an example.)
Want a thicker sauce? Just let it simmer a little longer until it reaches your ideal consistency. Keep in mind, this sauce isn’t meant to be super thick and it will also naturally thicken a bit as it starts to cool. But if you love a really thick sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
Make Ahead & Storage: Once the sauce is made, store it in an airtight container in the fridge for 3-4 days. When you’re ready to enjoy, just reheat it in a saucepan over low heat.