This Mushroom Cream Sauce is delicious on steak, chicken, even pasta. It requires only a few ingredients and a few minutes to make and the result is a multi-layered creamy sauce that you'll want to enjoy by the spoonful.

A good sauce can take a simple meat from good to great. And whether you are cooking up steaks on the grill or in a cast iron skillet, or using this with pasta (check out my homemade pasta recipe here), this creamy mushroom and black pepper sauce really shines.

Any time mushrooms and cream are combined is a win in my book. The flavors compliment each other so well without competing. The woody, earthy mushrooms and the silky cream just work.

mushroom cream sauce over top of a steak.

If you notice here, this recipe uses A LOT of mushrooms. We like it that way but if you prefer the sauce you to be cream forward instead of mushroom forward, feel free to halve the amount of mushrooms used and chop them finely.

If you are on the hunt for more tasty dishes using mushrooms, check out Mushroom Rice Casserole, Mushroom Pea Risotto, and Sausage and Mushroom Pasta.

Ingredients

Cremini Mushrooms: You could really use any mushroom here that I like cremini cause they are easily accessible and add a richer color than button mushrooms.
Heavy Cream: You can’t have a mushroom cream of sauce without cream! I prefer heavy cream to half-and-half in this recipe because it gives silkier sauce.
Shallot: My go to for a sweeter, softer onion flavor.
Garlic: My general go to in recipes is the more garlic the better. In this one, I kept that more subdued to let the other flavors shine through.
Thyme: Thyme and mushrooms are such a complimentary flavor combination. I recommend fresh thyme if you have it. If you use dry, be sure to use less as the flavor will be more concentrated.
Dijon Mustard: A tiny bit of Dijon mustard goes a long way to add a little “oomph” to the sauce. It doesn’t really make the sauce taste mustardy instead it just add a layer of flavor and cuts through the richness of the woody mushrooms and heavy cream.
Brandy: We love adding wine to sauces in our house. It adds such a delicious layer of flavor that you can’t really replicate. Most of the alcohol will cook out, but if you prefer not to use it that’s fine too! You can use a bit of chicken stock or beef stock if you feel like the sauce needs more liquid.
Salt and Pepper: Save these for the end if you want so that you can measure according to your preferences.

How to make mushroom cream sauce

Step 1. Begin by slicing all of the mushrooms in thin slices.

To a large, deep saute pan add butter and heat over medium high heat.

Add sliced mushrooms and cook until brown. They will release liquid first and then once that water evaporates, they will start to brown.

Step 2. Add shallot and garlic and saute for an additional 1-2 minutes, until fragrant.

Step 3. Deglaze pan with brandy.

Step 4. Add remaining ingredients including cream, fresh thyme, dijon mustard, salt and pepper. Reduce heat to medium and simmer for 7-8 minutes, stirring periodically.

Serve immediately.

What to use mushroom sauce for?

So you’ve made this delicious mushroom sauce. Now what to use it for?

Poured over a medium rare steak (such as Bavette Steak)
With grilled or baked boneless skinless chicken breasts
Spoon over top of mashed potatoes as a rich mushroom gravy
With pappardelle pasta

If you try this Mushroom Cream Sauce Recipe please leave a star rating and let me know how it goes in the comments below. I love to hear from you.