💡 At a Glance
- •The Sauce: A rich, creamy mushroom sauce loaded with fresh mushrooms, heavy cream, and herbs—the ultimate versatile topping.
- •Time: Quick and easy to whip up, making it ideal for effortless weeknight dinners.
- •Method: Made entirely in your Thermomix®, using reverse mode to keep the tender mushrooms whole and intact.
Today, we’re making a rich and ultra-creamy mushroom sauce!
This irresistible mushroom sauce is perfect over pasta, chicken, steak, and so much more.
In my simple, step-by-step recipe, I’ll show you just how effortless it is to whip up an amazingly delicious homemade creamy mushroom sauce right in your Thermomix® in no time at all.
What Is Creamy Mushroom Sauce?
Creamy mushroom sauce is a rich, velvety sauce made primarily with fresh sliced mushrooms, savory broth, heavy cream, and a blend of seasonings.
It’s super versatile and pairs amazingly well with steak, chicken breast, pasta, or potatoes.
Why You’ll Love This Creamy Mushroom Sauce:
- An absolute kitchen classic packed with rich, savory flavor.
- A delicious upgrade from basic jarred sauces that brings restaurant-quality flavor right to your dinner table.
- Incredibly quick and easy to make.
- The ultimate topping for mashed potatoes, rice, pasta, or dumplings.
- A flavorful, versatile addition to pork chops, juicy steaks, or grilled chicken.
My Top Tips for Making Creamy Mushroom Sauce
If your sauce turns out a little too thin, feel free to whisk in a tiny bit extra cornstarch to thicken it right up.
If you love that golden-brown, caramelized flavor, try sautéing the mushrooms in a skillet first and stirring them into the sauce right at the end.
Another delicious idea: Dice up some chicken breast, brown it in a separate skillet, and toss it right into the sauce for a quick, hearty dinner!
Can You Make This Sauce Ahead of Time?
You can totally make this sauce ahead and reheat it later! Just store it in the fridge and warm it up gently over low heat on the stovetop or in the microwave.
It will stay fresh in the refrigerator for about 1 to 2 days.
Just make sure to cover it tightly or keep it stored in an airtight container.
Can You Freeze Creamy Mushroom Sauce?
Let the sauce cool down completely, then transfer it to an airtight container or a freezer-safe bag.
It will keep nicely in the freezer for about 2 to 3 months.
Frequently Asked Questions About Creamy Mushroom Sauce
What You’ll Need for Creamy Mushroom Sauce
- 1 yellow onion
- 1 garlic clove
- 20 g butter
- 1 tbsp tomato paste
- 300 g cremini or white button mushrooms
- 150 g whole milk
- 200 g heavy cream
- 1 heaping tbsp cornstarch
- 1 handful fresh parsley, chopped (or 1 tbsp dried parsley)
- 1 tsp vegetable bouillon powder
- ½ tsp salt
- ½ tsp black pepper
Note: You’ll find full measurements and step-by-step instructions in the printable recipe card below.
How to Make Creamy Mushroom Sauce
Prep Work:
Peel and quarter the onion.
Peel and halve the garlic.
Gently brush the mushrooms clean, trim off the stem ends, and slice them.
Instructions:
Add the onion and garlic to the mixing bowl and chop for 4 sec / Speed 8. Scrape down the sides of the bowl with the spatula.
Add the butter and sauté for 3 min / 120°C (248°F) / Speed 1.
Next up, add the tomato paste and mushrooms to the mixing bowl and sauté without the measuring cup for 4 min. 30 sec. / 100°C / Reverse / Gentle Stir.
Whisk the cornstarch into the milk until fully dissolved, then add it to the bowl along with the rest of the ingredients: heavy cream, fresh parsley, vegetable broth, salt, and pepper.
Let everything cook for 10 min. / 100°C / Reverse / Speed 1.
This creamy mushroom sauce is so versatile! It tastes amazing served over pasta, spätzle, rice, pork cutlets (schnitzel), or tender pork medallions.
Enjoy!
Note: You can find the exact ingredient quantities and step-by-step instructions further down in the recipe card.
The listed prep and cook times are an average estimate.
Happy cooking!
If you loved this quick creamy mushroom sauce, you might also enjoy my recipe for amazing Chocolate Crinkle Cookies! 🙂
Happy cooking,
Christoph
P.S. Don’t want to miss a single recipe? Be sure to follow me over on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave a comment and give it a 5-star rating below! 🙂
Creamy Mushroom Sauce
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Zutaten
- 1 Onion
- 1 Garlic clove
- 20 g Butter
- 1 tbsp Tomato paste
- 300 g Mushrooms
- 150 g Whole milk 3.5% fat
- 200 g Heavy cream
- 1 tbsp Cornstarch heaping
- 1 Handful of fresh parsley or 1 tbsp dried parsley, chopped
- 1 tsp Vegetable broth
- ½ tsp Salt
- ½ tsp Black pepper
Zubereitung
Prep work:
- Peel and quarter the onion. Peel and halve the garlic clove.
- Gently brush the mushrooms clean, trim the stem ends, and slice them.
Instructions:
- Add the onion and garlic to the mixing bowl and chop for 4 sec / Speed 8. Scrape down the sides of the bowl with the spatula.
- Add the butter and sauté for 3 min / 120° / Speed 1.
- Next, add the tomato paste and sliced mushrooms to the mixing bowl and sauté without the measuring cup for 4 min 30 sec / 100° / Reverse / Gentle Stir Setting.
- Whisk the cornstarch into the milk until dissolved, then add it to the bowl along with the heavy cream, parsley, vegetable broth, salt, and black pepper.
- Let everything simmer for 10 min / 100° / Reverse / Speed 1 until rich and creamy.
Notes
- This mushroom sauce is amazingly versatile! It pairs beautifully with pasta, spätzle, German dumplings, rice, schnitzel, or pork medallions.
- If you prefer a thicker sauce, just stir in a little extra cornstarch.
- Love that deep, golden-brown mushroom flavor? Feel free to sauté the mushrooms in a skillet first and fold them into the sauce at the end.
- Pro-tip: Sauté diced chicken breast separately and stir it into the sauce for a cozy, complete meal!
Creamy Mushroom Sauce
Click stars to rate now
Zutaten
- 1 Onion
- 1 Garlic clove
- 20 g Butter
- 1 tbsp Tomato paste
- 300 g Mushrooms
- 150 g Whole milk 3.5% fat
- 200 g Heavy cream
- 1 tbsp Cornstarch heaping
- 1 Handful of fresh parsley or 1 tbsp dried parsley, chopped
- 1 tsp Vegetable broth
- ½ tsp Salt
- ½ tsp Black pepper
Zubereitung
Prep work:
- Peel and quarter the onion. Peel and halve the garlic clove.
- Gently brush the mushrooms clean, trim the stem ends, and slice them.
Instructions:
- Add the onion and garlic to the mixing bowl and chop for 4 sec / Speed 8. Scrape down the sides of the bowl with the spatula.
- Add the butter and sauté for 3 min / 120° / Speed 1.
- Next, add the tomato paste and sliced mushrooms to the mixing bowl and sauté without the measuring cup for 4 min 30 sec / 100° / Reverse / Gentle Stir Setting.
- Whisk the cornstarch into the milk until dissolved, then add it to the bowl along with the heavy cream, parsley, vegetable broth, salt, and black pepper.
- Let everything simmer for 10 min / 100° / Reverse / Speed 1 until rich and creamy.
Notes
- This mushroom sauce is amazingly versatile! It pairs beautifully with pasta, spätzle, German dumplings, rice, schnitzel, or pork medallions.
- If you prefer a thicker sauce, just stir in a little extra cornstarch.
- Love that deep, golden-brown mushroom flavor? Feel free to sauté the mushrooms in a skillet first and fold them into the sauce at the end.
- Pro-tip: Sauté diced chicken breast separately and stir it into the sauce for a cozy, complete meal!
