Name: Mushroom sauce (no cream)
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 tablespoons butter or vegetable oil; ¾ cup finely chopped yellow onion; 3-4 minced garlic cloves; 300 grams sliced mushrooms; 2 teaspoons thyme, dry or fresh; 1 teaspoon salt; ¼-½ teaspoon black pepper; 2 cups chicken stock; 2 tablespoons cornstarch, flour, or potato starch; ⅓ cup grated parmesan cheese (30 grams)

Here is an easy-to-make, delicious mushroom sauce you will love. It’s creamy without using cream. It pairs with many dishes, such as chicken, beef, rice, beans, or potatoes, and it’s ready in about 30 minutes. Make it the day before, freeze it, or use it right away. Many options, many flavors, simply delicious.

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Why you’ll love this recipe

I love recipes that are versatile, and this mushroom sauce is definitely one of them. Besides being easy and pretty quick to make, you can use it to accompany different types of meat, potatoes, or rice. It’s perfect with chicken, whether cooking it together or separately. Add it on top of mashed potatoes or roasted potatoes, rice, or by itself with a good amount of freshly baked bread to dip in the sauce.

It’s comforting and perfect for a fall or winter meal. You can also freeze it into portions and use as needed. Made in one pan, no fuss, no special skills needed.

Ingredients notes

White button mushroom. I am using this type of mushroom because they are easy to find and affordable. Feel free to use any other variety you like.

Chicken stock. For additional flavor. Use veggie stock if you prefer.

Cornstarch. To make the sauce thicker and silky creamy.

Parmesan cheese. Adds to the creaminess and flavor.

How to make mushroom sauce

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: Mince the garlic and chop the onion. Melt the butter in a skillet.

Step 2: Sauté the onion until golden brown, then add the garlic.

Step 3: Add the mushrooms and cook them until soft. Stir in the seasoning.

Step 4: Pour in the chicken stock, cover with a lid, lawer the heat, and simmer for a few minutes.

Step 5: In a separate bowl, add some of the mushroom broth together with the cornstarch and whisk until fully dissolved. Stir the mixture back into the sauce.

Step 6: Cook for 1-2 minutes, then add the parmesan cheese and mix it into the sauce.

Recipe Tips

Cooking mushrooms with salt. Let the mushrooms cook until soft and most of the moisture has evaporated, then add the salt. If you add salt together with the mushrooms, it will draw out the moisture from them. This will cause them to cook longer, and also it will be harder for them to caramelize, which concentrates the flavor and makes the sauce even yummier.

Adding cornstarch. Make sure to whisk very well the cornstarch or flour with the liquid before mixing it with the rest of the sauce. There should not be any lumps, as this will make the sauce have the wrong consistency.

Additions and substitutions

I always suggest following the recipe’s exact ingredients and directions. Be careful when substituting or adding many ingredients, as this can change the flavor profile or texture.

Most mushroom varieties will work to use in this recipe, each one adding its specific flavor: porcini, portobello, shiitake, chanterelles, and more.
The chicken stock can be substituted with beef or vegetable stock, or simply water.
Instead of cornstarch, use flour, potato starch, or arrowroot powder. You might need to adjust the amounts, adding more or less depending on the consistency you want.
You can omit the parmesan cheese if you want a dairy-free mushroom sauce, or just use vegan brand parmesan cheese.

Storage and reheating

Store leftover mushroom sauce in the fridge in an airtight container for up to 4 days, or you can freeze individual portions for up to 3 months.

To reheat from the fridge, place the sauce in a skillet and warm it up over medium heat for a few minutes. You can also use a microwave if you prefer. To defrost, move the sauce from the freezer to the fridge and let it thaw overnight, or leave it out at room temperature if needed sooner.

Recipe FAQ

If the mushroom sauce is not thickening after you added the cornstarch and let it simmer for a few minutes, add more cornstarch or flour (a tablespoon at a time), but don’t add it strait to the sauce. Take some of the liquid into a bowl, add the cornstarch, whisk until no lumps remain, them add to the remaining sauce and cook a few more minutes.

Cook the mushrooms long enough so they can start caramelizing and concentrating flavor. Don’t add the salt until then.

Using cornstarch, flour, or any of the other options listed above helps the sauce to thicken very fast compare to using heavy cream. In about five minutes you will noticed the sauce is much thicker; if it’s not, add more cornstarch.

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