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Pan of Mushroom Sauce on top of a wooden board, parsley is scattered over the sauce, and a pile of parsley is sat on the chopping board next to some mushrooms and the pan.

Creamy Mushroom Sauce

  • Author: JPLongland
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 450g 1x
  • Diet: Vegetarian


This extremely versatile sauce is perfect for smothering pasta OR steak, chicken or pork chops. 



  • 30g Salted Butter
  • 300g Mushrooms
  • 1 White Onion
  • 3 Garlic Cloves
  • 100ml White Wine
  • 150g Double Cream 
  • 25g Blue Cheese
  • 1 teaspoon Truffle Oil (optional)
  • 2 tablespoon Mascarpone 
  • 1 tablespoon Greek Yoghurt
  • Salt + Pepper


  1. Melt the butter in a high sided frying pan over a medium heat.
  2. Add finely chopped onion and soften for about 5 minutes, add the garlic and cook for a further minute or so. 
  3. 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. 
  4. Add the white wine, bring to a simmer and reduce for about 5 minutes. 
  5. Stir in the cream, when it’s at a simmer crumble in the blue cheese, add the mascarpone and truffle oil if using. 
  6. Once the blue cheese has fully melted season with salt and pepper to taste. 
  7. 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. 
  8. Serve with steak, pork chops, chicken breast or stir into pasta.


See above for variations to this extremely versatile sauce. 

  • Category: Sauce
  • Method: Stove Top
  • Cuisine: Sauce

Keywords: Creamy Mushroom Sauce, Mushroom, Steak Sauce, Mushroom Pasta Sauce