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Creamy Mushroom Sauce

This creamy mushroom sauce is the perfect topping for pasta, steak, mashed potatoes, omelets, or as a dipping sauce for a crusty baguette. The addition of sour cream adds the perfect hint of tang and creaminess that also helps thicken the sauce.

Once you try this creamy mushroom sauce, you’ve got to try some of my other favorite sauces like this easy chimichurri sauceeggplant spread, and my favorite tzatziki sauce recipe!

Creamy mushroom sauce being stirred in a pot with a wooden spoon.

Mushroom Sauce with Sour Cream

Sour cream is not a typical ingredient in this sauce but that is how my momma made it growing up and I truly think it’s the best way to make this mushroom sauce. It gives the sauce just the slightest amount of tang and prevents it from tasting bland and flat.

This mushroom sauce calls for a mixture of both heavy cream and sour cream. If you don’t have sour cream or wish to omit it, that is ok too. Either leave it out completely or replace it with more heavy cream. I highly encourage you to give it a try with the sour cream, however!

Close up of mushroom sauce with thickly sliced mushrooms in it.

How to Serve Mushroom Wine Sauce

There are SO many ways to serve this incredible mushroom wine sauce! That’s probably my favorite thing about this entire recipe—I keep finding new ways to use it. It’s seriously fantastic. This is one of those sauces that will have you lick practically any dish clean!

Here are a few of my favorite ways to serve mushroom wine sauce:

Thick mushroom wine sauce in a pan being stirred with a wooden spoon.

How to make the Creamy Mushroom sauce 

1. Melt butter or heat oil in a heavy-bottomed skillet, then add onions and saute until slightly browned and translucent. Transfer to a bowl with a slotted spoon and set the onions aside.

2. Add the mushrooms. In the oil left behind, brown up the thickly sliced mushrooms. The browned up edges add lots of flavor, so don’t try to skip or rush this step.

3. Add the wine and deglaze the pan by scraping down the bottom of the skillet, then cook off most of the liquid. Next, add garlic, cream, sour cream, grated parmesan cheese and stir. Season with salt and pepper. Cook until the sauce is thickened to desired consistency.

4. Finish the sauce by adding the parsley and dill if desired.

Visual step by step directions for making creamy mushroom sauce.

Can this mushroom recipe be made ahead of time?

Yes, you can make this creamy mushroom sauce ahead of time, then allow it to cool. Refrigerate in a closed container until ready to serve. To reheat, transfer to a skillet or a saucepot and heat on low heat as you stir constantly.

How to thin the mushroom sauce

Sometimes I find that the sauce is too thick after being refrigerated or if it cooks a tad too long. If that’s the case, simply stir in a couple tablespoons of stock/broth or water as you reheat.

Creamy mushroom sauce with sautéed garlic on top of a medium steak.

More Recipes to Try:

Looking for the perfect side to make with this incredible creamy mushroom sauce? Give these a try!

Creamy Mushroom Sauce Recipe

5 from 18 votes

Creamy mushroom sauce is the perfect addition to steak, burgers, chicken, potatoes, rice, and so much more! Sour cream gives this mushroom wine sauce extra flavor and tang.

Author: Marina | Let the Baking Begin
Course: Condiment
Keyword: creamy mushroom sauce
Calories: 315 kcal
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6


  • 1 lb mushrooms (white or brown mushrooms are ok)
  • 1/2 cup diced yellow onion
  • 2-3 cloves garlic, minced
  • 4 tbsp neutral oil or unsalted butter
  • 1/2 cup white wine (replace with broth if not using alcohol)
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 1/2 tsp kosher salt (use less if using table salt)
  • 1/2 tsp coarsely ground black pepper
  • 2 tbsp chopped parsley (optional)
  • 2 tbsp chopped dill (optional)
  • 1/4 cup grated parmesan cheese (optional, but recommended)


  1. Prep: Wipe 1 lb of mushrooms with a wet paper towel. Slice them into thick slices. Peel and dice 1/2 cup of yellow onion. Chop the 2 tbsp parsley and 2 tbsp dill if using.

  2. Saute onion: In a heavy-bottomed skillet skillet heat 4 tbsp oil or butter, then add the onions and cook over medium heat stirring often until the onions are lightly browned and translucent. Remove the onions to a separate bowl with a slotted spoon.

  3. Brown the mushrooms: Preheat the skillet over high heat with the leftover oil or butter until almost smoking. Add the mushrooms and stirring often slightly brown them. They will steam and release moisture at first, but continue cooking until the liquid cooks off, then sear the mushrooms slightly.

  4. Make the mushroom sauce: Add 1/2 cup white wine and stir the mushrooms, scraping the bottom of the pan to deglaze. Cook for about 2 minutes to cook off about half the wine.

    Add the sauteed onion back into the mushrooms together with 1 cup heavy cream, 1/2 cup sour cream, 1 1/2 tsp salt, 1/2 tsp coarsely ground pepper, 2-3 cloves of minced garlic and 1/4 cup grated parmesan cheese (if using). Stir and cook for several minutes until the sauce is thickened to desired consistency. If the sauce has thickened more than you wish, just add a little bit of broth/stock or water and stir.

    Finish the sauce by stirring in 2 tbsp of parsley and 2 tbsp of dill, if using.

Nutrition Facts
Creamy Mushroom Sauce Recipe
Amount Per Serving
Calories 315 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Cholesterol 68mg23%
Sodium 682mg30%
Potassium 338mg10%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 861IU17%
Vitamin C 5mg6%
Calcium 104mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Franny


    · Reply
  • B Tracy

    Going to try this tonight over tongue slices! Looking forward to it. Will rate later tonight. Thanks

    · Reply
  • Jame

    My family loved this sauce, on pan-fried steak with oven-roasted herbed potato slices and steamed vegetables, accompanied by a good South Australian Shiraz. Thank you Marina!

    · Reply
  • Lena

    Marina this sauce was bomb!!! So easy to make and turned out delicious! Thank you for your hard work and sharing the recipes

    · Reply
  • Marina S

    This mushroom sauce was fantastic, even though I didn’t have wine and Parmesan cheese on hand. We enjoyed it over buckwheat, and tonight will have what’s left of it over mashed potatoes. It is so quick and easy and is going straight into my “Tried and True” recipe book.
    Thank you, Marina!

    · Reply
  • Chrisco

    Made this last night over pork chops, mashed potatoes and carmelized carrots. Family loved the sauce.

    · Reply

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