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.
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!
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:
- Over mashed potatoes
- On a bed of rice
- Mixed in with pasta
- Over Steak
- Poured over pork chops
- Over an omelet
- As a baked potato topping
- With toasted bread
- Over savory crepes
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.
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.
More Recipes to Try:
Looking for the perfect side to make with this incredible creamy mushroom sauce? Give these a try!
- Fluffy Instant Pot Mashed Potatoes
- Homemade Pasta
- Instant Pot Brown Rice
- Pan-Seared Parmesan Potatoes
Creamy Mushroom Sauce Recipe
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.
- 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)
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.
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 mushrooms are lightly browned and translucent. Remove the onions to a separate bowl with a slotted spoon.
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.
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.