Creamy mushroom sauce is a white sauce of butter, flour, and whole milk cooked until thick, poured over sliced mushrooms browned in oil without crowding, and stirred together. It takes 20 minutes of preparation and 10 minutes of cooking, and serves 8.
A smooth, creamy sauce for all kinds of meat and pasta.
How to Make Mushroom Sauce?
White button mushrooms, easy to find in any market, are the usual choice, but you can use your favorite variety. Brown them well before adding the sauce.
Nutritional Information
Each serving of mushroom sauce contains approximately 90 kcal, 3 g of protein, 6 g of fat (2 g saturated), 25 mg of cholesterol, 7 g of carbohydrates, 5 g of sugars, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Easy Creamy Mushroom Sauce Recipe
Preparation: 20 minutes
Cooking: 10 minutes
Servings: 8
Ingredients
- 400 ml (1⅔ cups) of whole milk
- 2 cups of sliced mushrooms
- 2 tablespoons of flour
- 2 tablespoons of butter
- 1 tablespoon of oil
- Fine salt
- Black pepper
Instructions
- In a medium pot, melt the butter over medium heat, add the sifted flour, and stir with a wooden spoon until smooth and lump free. Add the milk little by little, stirring constantly, and cook over medium high heat until it boils and thickens. Season with salt and pepper.
- In a large skillet, heat the oil over medium heat and add the mushrooms in a single layer, in batches if needed, without stirring for 2 to 3 minutes until golden; turn them gently and brown the other side.
- Pour the white sauce into the skillet and stir gently to combine. Serve hot, with fresh croutons or alongside red or white meat. It keeps refrigerated for up to 3 days.
Additional Tips
More flavor
Sauté the mushrooms with a little chopped garlic and a pinch of fresh or dried thyme before adding the sauce.
Creamier
Use whole milk or cream for a richer finish, adjusting the amount for the texture you want.
Do not crowd
Mushrooms crowded in the pan release water instead of browning.
Reheat gently
Reheat without boiling so the sauce does not split.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Button mushrooms | Portobello or shiitake | 2 cups | Deeper flavor |
| Whole milk | Cream | 400 ml | Richer |
| Whole milk | Unsweetened oat or almond milk | 400 ml | Lactose free |
| Wheat flour | Gluten free flour | 2 tbsp | Gluten free |
Frequently Asked Questions (FAQs)
1. Can I make it with cream?
Yes. Whole milk or cream give a creamier finish; the base is still a white sauce of flour and milk combined with the browned mushrooms.
2. How do I avoid lumps in the white sauce?
Stir the sifted flour into the melted butter until smooth, then add the milk little by little, stirring constantly, and bring to a boil until thick.
3. How do I give it more flavor?
Sauté the mushrooms with garlic and thyme, and brown them well without stirring for the first 2 to 3 minutes and without crowding the pan.
4. What do I serve it with?
Red and white meats and pasta. The recipe makes 8 servings; keep leftovers in the fridge for up to 3 days.
5. Can I freeze it?
Yes, in small portions; thaw slowly and stir well when reheating.
Benefits of Mushrooms
Mushrooms are a good source of B vitamins and vitamin D, plus potassium, phosphorus, and iron, and they are very low in calories.
Did You Know?
The button or Paris mushroom (Agaricus bisporus), of the order Agaricales, is native to Europe and North America and is cultivated worldwide.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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