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Creamy Mushroom Sauce

“With butter, cream, and white wine, sautéed mushrooms transform into a luscious and versatile sauce that elevates many dishes. It’s great alongside kluski, pierogi, potato babka and roasts.”

How to pronounce it?
sauce pe-CHAR-kovyh
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Creamy mushroom sauce

The versatility of a creamy mushroom sauce knows no bounds. It can be used as a dip, spread, or topping.

Sautéeing mushrooms with a touch of butter is one of the simplest ways to draw out their savoury, umami-rich flavour. Once coated in cream and white wine, they turn into a delicious sauce.

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

Do you need any special ingredients or equipment to make this Creamy Mushroom Sauce?

No, most of the ingredients should be easily available in any major supermarket.

Mushrooms: If you’re a forager and wild mushrooms are in season – that’s great, feel free to use them, their flavour is amazing.

When shopping for this recipe, try to get hold of brown button mushrooms (also known as cremini or chestnut mushrooms). In Poland, they’re sold under the name ‘brunatne’ or ‘brązowe’. If they’re not available, the regular white mushrooms are good too.

Brown button mushrooms

What should you serve with this Creamy Mushroom Sauce?

This sauce is very versatile, try it with one of the following:

Can you make this Mushroom Sauce another way?

Yes, you can:

  • Add a few dried wild mushrooms (you can powder them in a coffee grinder, or soak them in water overnight)
  • Use a lighter cream and thicken the sauce with cornstarch/potato starch

What diets is this Sauce suitable for?

This recipe is suitable for vegetarians. It is also gluten-free.

How long can you keep this Mushroom Sauce in the fridge?

Once it’s served, don’t keep it out for more than 2-3 hours at room temperature.

The leftovers can be refrigerated. Move the sauce into a container with a lid, or alternatively, wrap your sauceboat with cling film. Store in the fridge for up to 2 days.

Can I freeze this Sauce?

No, I don’t recommend freezing this recipe. It tends to change its texture, the cream splits and the sauce becomes watery.

How do I reheat this Sauce?

From chilled: Reheat the sauce in the saucepan over medium-low heat, stirring frequently, until reheated throughout. Serve immediately.

Creamy mushroom sauce
Yield: 4

Creamy Mushroom Sauce

Creamy mushroom sauce

This creamy mushroom sauce is great for chicken, pasta, steak, salmon; as well as a variety of traditional Polish dishes.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1/2 small onion or 2 shallots (1.4 oz, 40 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley or thyme
  • 2 cups (6.4 oz, 180 g) brown button mushrooms (cremini/chestnut); can be replaced with regular white or fresh wild mushrooms
  • 1 tablespoon butter
  • 1/2 cup (125 ml) dry white wine, stock or water
  • 1/2 cup (125 ml) whipping or heavy cream (approx. 30-40% fat)
  • pinch of salt and pepper


  • ⅓ cup meltable cheese, finely grated; e.g. Gouda, Cheddar, Polish bursztyn cheese


  1. Peel the onion, chop it finely. Peel the garlic cloves and mince them. Chop the fresh herbs (parsley or thyme), set them aside.
  2. Rinse the mushrooms under water to wash off the dirt (don’t worry, contrary to the popular belief, they won’t absorb any water, more science behind it here on Serious Eats). Trim off the stems, and slice them thinly.
  3. In a frying pan, melt butter over medium heat. Add onions and saute them for about 2 minutes until softened. Add minced garlic and cook for another minute.
  4. Add mushrooms and continue cooking over medium-high heat for about 5 minutes, until all liquid evaporates and mushrooms soften.
  5. Add wine, stock or water, reduce the heat and let it simmer for 5 minutes.
  6. Add cream and season with salt and black pepper. If you’re choosing to add the cheese, now it’s a good time to sprinkle it in.
  7. Continue simmering for another 2-3 minutes, stirring occasionally as the sauce thickens. Make sure not to boil the sauce, as it will cause the cream to split.
  8. Once you’re happy with the sauce’s thickness, stir in chopped parsley. Serve immediately with a dish of your choice.

    Pro tip: If the sauce becomes too thick, stir in a few spoonfuls of water, milk or stock.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 226Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 351mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 10g

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