This versatile creamy mushroom sauce can go on everything, want it with steak? FINE. Want to coat your pasta in it, BE MY GUEST.
Following hot on the heels of my Everything Steak Sauce, today I’m bringing you this mushroom dream, let’s call it the steak sauces cousion.
It’s been a while.
I haven’t posted any new recipes in a little while. I’ve been reworking some of my old content, with a new focus in my mind. I want to create a bank of recipes that are budget-friendly and healthy. I’ve wanted to find a niche that excites me from the get-go, and I think this is it. It’s very easy to get carried away as a food blogger and forget not everyone has the budget, resources or privilege that we do. I hope The Accidental Chef finds its intended audience, and that they find the recipes here helpful.
So far I’ve managed to update the nutritional information and cost per portion of my 15-minute Chickpea + Spinach Curry, the wonderful storecupboard Artichoke Pasta and my korma inspired Vegan Curry. I’ve reworked and shot some of the others too – and I’ll gradually be updating those recipes over time too.
Going forward I’ll be splitting my time between updating old recipes and creating new ones – all with eating well for less in mind.
All that said you’re still likely to see some other bits and pieces from me, as I explore the world as a shiny new food blogger.
This recipe was actually shot before I decided to focus my blog on healthier, cheaper recipes, but IT IS DIVINE, so rather than shelve it and rob you of this deliciousness, I’ve decided this will be my last hurrah into being a fancy-schmancy food blogger.
This list sauce is pure creamy mushroom decadence. There’s butter, white wine, blue cheese, double (heavy) cream, mascarpone, Greek yoghurt AND a dribble of truffle oil. Ridiculous. The whole recipe would come in at about £3.80* (based on the parts of ingredients you’d use). If you need to buy a whole bottle of white wine, a bottle of truffle oil and a block of blue cheese then obviously things escalate very quickly.
You can use any mushrooms you like for this, I went half chestnut and half portobello, but shitake, button mushrooms or just about anything else would work too. Mix it up this Creamy Mushroom Sauce is about the Mushrooms after all.
When cooking with wine, it doesn’t matter if it’s cheap wine – please just use cheap wine, you’re not going to be able to taste the fact it’s a 4 quid bottle, I can assure you. Drink the good stuff, cook with the cheap stuff.
Substitutions + Changes
I love a versatile sauce, and the changes you can make to this Creamy Mushroom Sauce are endless and also dependant on how you’re going to use it.
White Wine: If you are giving up alcohol, don’t have any in the house, or are working to a budget, you could switch this out for vegetable stock if you’re going to use it for a pasta sauce. If you’re going to use it for a steak sauce, I would highly recommend using beef stock in the place of white wine. If neither of those tickles your fancy, you could just omit the wine altogether.
Truffle Oil is a luxury product that probably doesn’t take pride of place in many kitchens. If you don’t have any, you can just omit it altogether.
Greek Yoghurt and Mascarpone: These two are pretty interchangeable in the grand scheme of this recipe. You could use crème fraîche in place of one or both if you wanted. Personally, if I were going to switch up one, I’d keep the Mascarpone.
If you’re in the market for a one-pan mushroom situation by the way, and why wouldn’t you be, you clearly love Mushrooms then I’d deffo recommend checking out my One-pot Mushroom Pasta with the addition of super tasty goats cheese.
Save this Recipe.
If you enjoyed this recipe, or want to save it for later why not pin it to your favourite Pinterest Board? If you’ve made the sauce, want to give praise (or any other feedback), then hit me up on social media. You can find me on Twitter, Instagram and Facebook.
*Based on prices correct in August 2020 if you shopped at Morrisons.
Creamy Mushroom Sauce
- 30 g Salted Butter
- 300 g Mushrooms
- 1 White Onion
- 3 Garlic Cloves
- 100 ml White Wine
- 150 g Double Cream
- 25 g Blue Cheese
- 1 teaspoon Truffle Oil optional
- 2 tablespoon Mascarpone
- 1 tablespoon Greek Yoghurt
- Salt + Pepper
- Melt the butter in a high sided frying pan over a medium heat.
- Add finely chopped onion and soften for about 5 minutes, add the garlic and cook for a further minute or so.
- Roughly chop the mushrooms and add to the pan with a couple of large pinches of salt and cook for 4 – 5 minutes until the mushrooms are soft.
- Add the white wine, bring to a simmer and reduce for about 5 minutes.
- Stir in the cream, when it’s at a simmer crumble in the blue cheese, add the mascarpone and truffle oil if using.
- Once the blue cheese has fully melted season with salt and pepper to taste.
- Use a stick blender to bring the sauce to your desired consistency. I really like this sauce to be course with some chunks of mushroom.
- Serve with steak, pork chops, chicken breast or stir into pasta.