This creamy mushroom sauce is rich, velvety and utterly delicious.
You can serve it with anything – chicken, pasta, on burgers or poured over chips, but my absolute favourite is to serve with steak, using those pan juices for ultimate flavour.
Go heavy on the mushrooms and use your favourite variety.

A tall image of creamy mushroom sauce with a wooden spoon in it
Want to save this recipe to your email?
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

I’m the only one in my family who likes mushrooms, but that doesn’t stop me making this creamy mushroom sauce when I cook steak at home.

Chris lets me have his mushrooms and just has extra creamy sauce, so it’s win-win if you ask me.

The sauce is creamy, velvety and so delicious, I love to use Chestnut Mushrooms, but you can use any of your favourite mushrooms.

📋 What do we need?

A wooden table with butter, mushrooms, thyme, shallots, garlic, wine, cream and salt and pepper on a wooden board
  • Mushrooms We used Chestnut mushrooms, but you can use your favourite mushroom variety.
  • Cream Always use double cream (heavy cream) instead if single or light cream, as this will ensure a luscious sauce that won’t split.
  • Stock We used chicken stock but beef, vegetable or any good stock will work too.
  • Wine If you don’t use or have wine, you can skip it and add more stock

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Sauté the shallots in the butter and oil for a few minutes.
  2. Add the mushrooms, garlic, salt, pepper and thyme and cook for three minutes.
  3. Add the wine and turn up the heat until reduced, stir in the stock and cream and any pan juices, simmer through for two to three minutes until piping hot.

👩‍🍳PRO TIP If you want the sauce to be a little thicker, stir in a corn starch slurry (1tbsp cornflour mixed with three tbsp of cold water) Pour into the bubbling sauce, slowly, whilst stirring, until thickened to your liking.

This creamy mushroom sauce is so good over steak, but it goes just as well over pasta with a little parmesan cheese.
And this sauce over a baked potato is out of this world, especially if like me, you love mushrooms.

A pan of creamy mushroom sauce with a wooden spoon in it

I love green beans with a good rib eye steak and this creamy mushroom sauce.

What would you serve with yours?

A blue plate with Creamy mushroom sauce on a cooked steak with green beans in the background

🍲 What to serve it with

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

5 from 4 votes

Creamy Mushroom Sauce Recipe

This creamy mushroom sauce is rich, velvety and utterly delicious. Serve with steak, using those pan juices for ultimate flavour.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Course: Sauces
Cuisine: British


  • 1 tbsp (15g) unsalted butter
  • ½ tbsp sunflower oil if you’ve just cooked steak to go with this sauce, use the oils/meat-drippings that are left in the pan, instead of the sunflower oil and butter.
  • 2 shallots peeled and chopped finely
  • 8 chestnut mushrooms sliced
  • 2 cloves garlic peeled and minced
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp dried thyme or 2 sprigs fresh thyme
  • 120 ml (½ cup) white wine
  • 120 ml (½ cup) chicken stock
  • 180 ml (¾ cup) double (heavy) cream
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Add the butter and oil to a frying pan and heat over a medium heat.
    1 tbsp (15g) unsalted butter, ½ tbsp sunflower oil
  • When the butter has melted, add the shallot. Cook for 2-3 minutes until the shallots are just starting to soften.
    2 shallots
  • Add the mushrooms, garlic, salt, pepper, and thyme to the pan and cook for 3 minutes, until lightly softened.
    8 chestnut mushrooms, 2 cloves garlic, 1/2 tsp salt, 1/2 tsp pepper, ¼ tsp dried thyme or 2 sprigs fresh thyme
  • Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
    120 ml (½ cup) white wine
  • Stir in the stock and cream and heat through for 2-3 minutes (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
    120 ml (½ cup) chicken stock, 180 ml (¾ cup) double (heavy) cream
  • Serve over steak.



Can I make it ahead?
Yes, just cool and cover quickly, keep in the refrigerator for up to two days. Reheat gently over a low heat until piping hot, adding a splash of milk to loosen if it’s too thick.
Ingredient swaps
You can swap white or brown onions for shallots.
Add more stock if  you don’t have white wine.
Try different mushroom varieties – such as white mushrooms or portobellos.
Nutritional information is per serving. This recipe serves 4.


Calories: 244kcal | Carbohydrates: 7g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 577mg | Potassium: 290mg | Fiber: 1g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. First tinwr says:

    5 stars
    The sauce tastes yummy, I’m not sure I used the right ingredient as I didn’t know what they call heavy cream in my country but it still tastes good. My only issue is that the sauce takes way longer than you allude here. I had to eat the steak as the wine was being cooked away. Still, I always meant to cook a mushroom cream because I love mushrooms and this one’s my first and it’s yummy 😋 it’s probably going to be my dinner tomorrow lol.

  2. Billy McNeil says:

    5 stars
    The taste is amazing and I’d say restaurant class

  3. Chyntia says:

    5 stars
    Im from indonesiaa.. thankyouuuu for all your recipe. Love it.

  4. Steve says:

    5 stars
    I usually have this sort of sauce with chicken and stick to peppercorn sauce with steak, but after seeing your YouTube video thought I would try it with steak. Oh my, so delicious move over peppercorn sauce😋😋