Top Rated Mushroom Sauce Recipes
Try this flavor-packed meatloaf recipe from award-winning Chef Peter Chang, who specializes in Szechuan cuisine.Recipe courtesy of Chef Peter Chang and Pichet Ong
A simple and delicious cauliflower recipe in a creamy mushroom sauce. Adapted from a recipe published in a 1948 issue of Good Housekeeping Magazine.
This is my absolute, without a doubt, favorite food of all time. My mother made it for me on a weekly basis growing up and I have continued to make it for myself as often as possible since leaving her loving nest. It's comfort food at its most comforting and I love it. I adapted my mother's recipe to make it a lactose-free experience, without sacrificing any taste!Click here to see Casserole Recipe Redux
- Cooking spray
- 1 (8-ounce) package presliced mushrooms
- 1 teaspoon chopped fresh thyme
- ½ cup fat-free, lower-sodium chicken broth
- ¼ cup white wine
- 2 teaspoons cornstarch
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons butter
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper cook 2 minutes or until sauce is slightly thickened. Remove from heat add butter, stirring until butter melts.
Cream of Mushroom Soup
The store-bought canned version of this classic soup can be gloopy and pale, better used as an ingredient rather than being the main event. This version of Cream of Mushroom Soup is made much more complex thanks to a base of stock formed from boiling pork and chicken bones together, concentrating their flavors to achieve spectacular depth. It’s a meaty, umami dinnertime revelation that uses mushrooms three different ways. Get the recipe for Cream of Mushroom Soup here .
35 Best Mushroom Recipes for All You Fungis and Gals Out There
Mushrooms are one of Ree Drummond's most favorite foods of all time. Yes, The Pioneer Woman fully endorses the humble mushroom, and it's safe to say she's serious about her patronage. Ree's even claimed to love mushrooms to the same degree that she hates bananas&mdashand she really, really hates bananas.
So it probably comes as no surprise to see this list of the absolute best mushroom recipes out there. We've got moments where our pal the mushroom is the star of the show (stuffed mushrooms, anyone?). We've got recipes in which he plays a quiet, supporting role alongside bigger, bolder ingredients like beef and chicken. We've got creamy, mushroom-based fall soup recipes and mushroom-based Southern comfort food recipes and cheesy mushroom pastas galore&mdashnot to mention a few mushroom Instant Pot recipes to make your weeknight meals a little more exciting.
But if there's one thing each and every one of the ideas in this collection has in common, it's straight-up deliciousness. Even if you haven't been a huge mushroom fan in the past, these dishes are bound to prove that mushrooms are just the fungi your dinner was missing (had to).
Best Mushroom Sauce Recipes - Recipes
I've been making this best-ever mushroom sauce for years now and I'd never get sick of it even if I had to eat it everyday. It's an absolutely delicious dressing to put on mashed potatoes, lightly-steamed vegetables, or any grain, just as long as you can stop yourself from eating it right out of the pan, but my favorite way to eat it is as a topping for quinoa-oat croquettes.
Update: Several readers have asked me how to avoid the yogurt curdling. The simplest way is to use whole fat yogurt at room temperature! Cold yogurt will curdle in response to an abrupt increase in temperature, while fat-free or low-fat yogurts curdle much more easily than whole fat yogurts. If using a fat-free or low-fat yogurt, whisk in 1 teaspoon of cornstarch or flour before adding to the pan.
|Best-Ever Mushroom Sauce|
|Recipe by Lisa Turner |
Published on November 7, 2007
As advertised, this is the best ever mushroom sauce — creamy, tangy and loaded with plump cooked mushrooms, this is a great sauce for mashed potatoes, vegetables or grains
Preparation: 10 minutes
Cooking time: 50 minutes
- 4 tablespoons unsalted butter
- 2 medium onions, chopped
- 1 tablespoon unbleached all-purpose flour (optional)
- 1 lb (450 g) white mushrooms (or with some creminis), sliced
- 1 cup plain whole fat yogurt or canned coconut milk at room temperature
- juice of 1 or 2 lemons, to taste (3 to 5 tablespoons)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dry mustard (mustard powder)
- 1 teaspoon sea salt
- fresh ground black pepper to taste
Notes: Use whole fat yogurt at room temperature to avoid curdling. Cold yogurt curdles in response to abrupt changes in temperature. If using fat-free or low-fat yogurt, stabilize the yogurt first by whisking in 1 teaspoon of cornstarch or flour.
Melt the butter in a large saucepan or wok over medium heat. Add the onions and cook for 8 minutes or until they are soft and translucent. Add the flour, if using, and stir to coat the onions.
Stir in the mushrooms, cover with a tight-fitting lid, and cook for 10 minutes or until the mushrooms are reduced but still slightly plump.
Take the pan off the stove and remove the lid. Stir in the yogurt or coconut milk, then stir in the lemon juice, parsley, mustard and salt. Return the pan to the stove. Reduce the heat to medium-low and simmer the sauce without boiling, stirring occasionally, for 20 to 30 minutes until thickened — or longer if you want a very thick sauce.
Before serving, add fresh ground black pepper to taste and stir.
this sounds wonderful, lisa!
I don't have any dried mustard, but I do have black and yellow mustard seeds, and wholegrain mustard. Which one of those, if any, would be a good substitute for the dried mustard?
This certainly does look a beautiful mushroom sauce, wonderful. :)
Though I think dried mustard works best, you could use a bit of wholegrain mustard instead. Let me know how it turns out.
Thanks for stopping by. This sauce is a mushroom lovers delight!
My favourite, as you well know Lisa. And, something new to make in my Le Creuset pot!
I was thinking of you when I posted this recipe :)
Dried mustard, you mean the seeds or european mustard m´powder?
has anyone tried this sauce over pasta? wondering if that would work.
Why indeed I have and it's just awesome. Highly recommended combination.
We're making this right now and it smells awesome! Exciting. it will go on some fresh fettucine.
It's great to finally know the date I'll get to see you guys again.
Ok this recipe worked great until I added the juice of 1 lemon after the yogurt.
Guess what happened?
The yogurt curdled.
Is this normal?
Rskibum. I think your yogurt curdled because it was still cool. I think you need the yogurt to blend in and get warm before adding the lemon juice. Can someone verify. is that correct? I only heard that. have not investigated it yet. lol. I just made this recipe. Lisa. I changed it up a bit. only because I wanted something that would resemble a mushroom masala sauce. So. I added less lemon juice and added about 2 tblspoon of balsamic vinegar and 1 and half tbspoon of white sugar. and a bayleaf. It turned out superb. loved it! I served it over pork loin. Had rosemary potatoes and grilled zucchini. Very yummy!
Thank you, Lisa! I will use this recipe all the time. very tasty!
Love the variation. I must try that, as I enjoy balsamic vinegar. I have never had a problem with curdling with this sauce, but some cream can be whisked with the yogurt before adding to the mushrooms. Chickpea flour can also be added instead of regular flour.
Lisa, I just love the different foods
that you have on your blog. It's nice to see someone with a palate for all types of food that can accomidate everyone. I have just started my blog. just learning! You've inspired me on many different levels.
I was wondering what type of yoghurt to use? I'm not sure if I used the wrong yoghurt or the lemon juice was too sour. but I found the sauce to be quite sour..I must have done something wrong! :)
I used goat milk yogurt. Reduce the lemon juice if you want a less sour taste. It really is a wonderful sauce. Everyone I have served it to loves it.
I used a "tap or two" of nutmeg to tame the "sour" taste.
Mine curdled too. Very frustrating.
I'm sorry you've had this experience. Are you using low-fat yogurt? Fat-free or low-fat yogurts almost always curdle, but you can stabilize the yogurt by bringing it up to room temperature and whisking in 1 teaspoon of cornstarch or flour into it before adding to the recipe.
I've updated the post to include this information.
Lisa, good tip re the yogurt! Thanks for bringing this on over. Cheers
Wow, that looks very rich! Is it? I bet it works great with some pasta. I found you through Jacqueline and your site is lovely! I hope you will also check out some of my recipes.x
Thanks for stopping by Deena. Yes, I suppose the sauce is rather rich and I can assure you, delicious. It goes wonderfully well with pasta and also potatoes. I can barely stop myself from eating it just as is.
Can plain greek yogurt be used in this recipe? i am also considering adding pesto to the mix. any thoughts? i think it will taste delish but not sure if anyone else has tried this already, would love to hear! This mushroom sauce looks amazing! going to use it with gnocchi and pinot noir for ladies wine club! :)
Tara, plain Greek yogurt would work fine in the sauce. Not sure what I am thinking about the pesto, as there are quite a few flavors interacting here already, but if you do try it with pesto, I'd certainly be interested in hearing how it turns out for you.
Can you use something other than yogurt? I have sour cream, cream cheese and heavy whipping cream but no yogurt. If one of these is acceptable, would I run into the same problem as others with the lemon juice curdling the mixture? The recipe sounds divine and I'd like to use it tonite but don't have the yogurt. Thanks for your help!
Of the alternatives to yogurt that you suggest, I would choose the heavy cream. I don't think you would have the same problems with curdling that yogurt presents. Hope you enjoy. It's one of my favorites.
I litteraly just made this for dinner tonite and served over potatoes with broccoli and it hit the spot. My husband said he could of ate through the plate itself.lol. I didn't have parsley and didn't use the flour. I did use full fat coconut milk instead of the yogurt and it came out delicious.
I looked everywhere and i couldnt find mustard powder,or any mustard kernels. Do you think i can use actual mustard?
A bit of Dijon mustard I am sure would work fine.
Thanks for the recipe, it worked deliciously.
I omitted the lemon juice and added roasted garlic cloves and dried basil. I also used plain Greek yogurt, which curdled, but it was fine because after adding flour and cooking it for a while, the texture appeared as if I added crumbly cheese to the mix. The taste was amazing and was delicious on mushroom tortellini. I printed this recipe to add to my stack. Thanks!
Crème fraîche, although probably not as healthy as yoghurt, gives a lovely creamy result without the curdling. If not available in your supermarket, easy to make. Quick version: add 1/4 sour cream to 3/4 cup whipping cream together chill 15 minutes in fridge whip until mounds when dropped from a spoon. Regular version (longer & well worth the wait): Place one cup whipping cream in a mason jar or similar add 1 tbsp. buttermilk cover with tight-fitting lid. Place in a warm spot like the top of some older fridges & freezers. All ow to sit 12 to 14 hours undisturbed or until thickened but still pourable. btw, both of these whip up nicely to top pies - add sugar to taste before beating. But I'm always happy to have some in the fridge for finishing sauces. Quick version use within 24 hours regular version good for 3 weeks in fridge.
This is a delicious sauce. We make it with chantarels, goat butter and goat yogurt and substitute freshly cracked/ground mustard seeds for powdered.
Hi Manina, use half yellow and half black seeds but grind them to a fine powder in an electric grinder or a pestle and mortar. You could use just yellow seeds, but I find the mixture has a better taste.
Very much like my 85 yr old mothers mushroom steak sauce. Although I don’t use yogurt, never had much luck cooking with it. Instead the coconut milk seems to work best , with same amount of wine not lemon juice.
Japanese Enoki and Shiitake Mushroom Soup
Delicately earthy in taste, and delightfully warming to the senses, Japanese enoki and shiitake mushroom soup is quick and easy to prepare in your kitchen. It makes an elegant starter at dinner, or a light meal unto itself, with filling glass noodles mingling with mushrooms in a clear yet complex broth accented with Asian flavors.
More easy mushroom recipes
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
Yes, you can freeze this sauteed mushroom recipe for up to 9 months.
However, they end up firmer after you thaw and reheat them, and the texture will be a bit different. For this reason, frozen sauteed mushrooms are best used in recipes rather than on their own. Try adding them to a frittata, on top of keto pizza, or in a stir fry.
Mushroom recipes don't have to be complicated. For this luscious, many-textured dish, you'll just follow these steps. Step one: Crisp prosciutto in a pan. Step two: Sauté any wild mushrooms youɽ like in the rendered prosciutto fat. Step three: Make a quick sauce with shallots, thyme, and a touch of cream. Step four: Devour.
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
One of the easiest and best garlic mushroom recipes
Calling all mushroom lovers! If you&rsquore looking for a quick side dish, this is the best sautéed garlic mushrooms recipe for you! Within a few minutes, this quick and easy recipe will pair perfectly with your favorite grilled steak or if you&rsquore in need of a great mushroom side dish. Sautéed with garlic, white wine and a touch of lemon, all the flavors come through each meaty-mushroom bite. The flavors come from caramelizing the mushrooms, so make sure to cook these mushrooms on high heat. You can add additional garlic if you love garlic and more lemon for the bright citrus flavors.
Video Garlic Mushrooms with White Wine Sauce:
We&rsquore obsessed with mushroom and love eating them in so many different ways. Below are links to our favorite mushroom recipes and they are loaded with different styles of mushroom gravy recipes ranging from creamy garlic mushroom gravy to a creamy garlic mushroom sauce. Enjoy!
This recipe was originally published in 2016 and re-published in 2019 with updated video.
Perfect pasta ai funghi
Prep 15 min
Cook 30 min
Serves 2 (easily doubled)
20g dried porcini
1 tbsp olive oil
1 tbsp butter (or 1 extra tbsp olive oil)
½ onion, peeled and finely diced
½ carrot, diced
½ stick celery, diced
2 garlic cloves, peeled and crushed
2 sprigs fresh thyme, leaves picked
250g chestnut mushrooms, cut into thin, roughly ½cm-thick slices
100g chopped tomatoes
3 tbsp dry sherry or white wine
200g pasta (I like fresh tagliatelle or pappardelle here)
Extra-virgin olive oil and finely grated parmesan, to serve (both optional)
Blitz the porcini to a powder in a spice grinder or food processor, then stir into a bowl filled with 100ml hot water, to make a paste. Leave to infuse.
Heat the oil and butter in a wide pan over a medium-low heat and fry the onion until golden and translucent.
Add the carrot and celery, fry until softened, stirring regularly, then add the garlic and thyme and fry for another 30 seconds.
Turn up the heat, add the fresh mushrooms and fry, stirring regularly, until they have slumped, browned and no longer give off steam. Add the sherry or wine, sizzle until most of the liquid has evaporated, then add the tomatoes and the porcini paste (taste it first: if it is unpleasantly gritty, dilute it slightly, then strain) and stir well.
Bring to a simmer, then turn down the heat, cover and leave to cook gently for about 10 minutes, until thick.
In the meantime, cook the pasta in plenty of well-salted boiling water, according to the packet instructions.
Season the sauce to taste, then drain the pasta, saving a little of the water. Put the pasta into the pan with the sauce and toss well to coat, adding a splash or two of the reserved cooking water if the sauce seems too thick to coat the pasta evenly. Finish with a drizzle of extra-virgin olive oil and serve with grated parmesan or similar.
Pasta ai funghi: which mushrooms do you favour and how do you prepare them? And why don’t we make more of them in the UK?