Creamy mushroom sauce with lots of white mushrooms that is hearty and fully meatless. This mushroom sauce tastes the best with mashed potatoes.
Easy and quick to make gravy with sliced mushrooms with an option to make with homemade or store-bought vegetable stock is the best addition for you mashed potatoes, rice or any other grains.
Creamy Mushroom Sauce Recipe
Texture: delicate, juicy, tender.
Taste: salty, creamy sauce.
Simplicity: very easy, cook sliced mushrooms, add stock and heavy cream.
Meal Type: dinner.
How to make Mushroom Sauce
- (Full recipe and video below) Prepare all ingredients: butter, sliced mushrooms, vegetable stock, salt, black pepper, garlic powder, cornstarch, water and heavy cream.
- Melt butter in saucepan, add sliced mushrooms, cook for up to 10 minutes.
- Add vegetable stock, salt, black pepper and garlic powder, cook it. Make a slurry with cornstarch and water, add it to mushrooms to thicken the sauce.
- Add heavy cream.
Easy Mushroom Sauce Tips
- If you would like to thicken the sauce even more, make more slurry with cornstarch and water. For each 1 tablespoon of cornstarch add 1 tablespoon of water to make the slurry. However, keep in mind that 1 tablespoon of cornstarch thickens approximately 1 cup of liquid.
- You can use cremini instead of white mushrooms to make this gravy.
- Mix the gravy often to prevent sticking to the saucepan.
Gravy Faq’s
What stock do you use? You can use beef or homemade chicken stock, any store-bought stock including chicken, beef or vegetable or chicken broth.
What can I use to thicken mushroom sauce? You can thicken the sauce with slurry made with water and cornstarch or flour thickens the sauce also.
What to serve mushroom sauce with? You can serve with mashed potatoes, pasta, rice or any meat: chicken, beef, pork.
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Creamy Mushroom Sauce
Ingredients
- 3 Tbsp. butter
- 1 lb. white mushrooms sliced
- 2 cups vegetable stock
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/8 tsp. black pepper optional
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 1/2 cup heavy cream
Instructions
- In a large saucepan melt butter, add sliced mushrooms, cook on medium heat for 8-10 minutes mixing often.
- Add vegetable stock, salt and garlic powder, cook covered on low heat for about 3 minutes.
- Add heavy cream, heat it through for 1-2 minutes.
- In a small bowl make a slurry with cornstarch and water. Add to the sauce. Whisk it until thickens.
Video
Notes
- If you would like to thicken the sauce even more, make more slurry with cornstarch and water, use 1 tablespoon of cornstarch to 1 tablespoon of water to make the slurry. However, keep in mind that for 1 tablespoon of cornstarch thickens 1 cup of liquid.
- You can use cremini instead of white mushrooms to make this gravy.
- Mix the gravy often to prevent sticking to the saucepan.
- What stock do you use? You can use beef or homemade chicken stock, any store-bought stock including chicken, beef or vegetable or chicken broth.
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