Mushroom Cream Sauce Recipe

Use this easy mushroom cream sauce on fish, chicken, or potatoes!

Here’s a versatile cream-based sauce that goes well with almost anything—baked fish, fried chicken, and even mashed potatoes. Make sure you have a batch of this sauce ready at all times!

Mushroom Cream Sauce Recipe

Melanie Jimenez
Use this easy mushroom cream sauce on fish, chicken, or potatoes!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Others
Servings 1 1/2 cups


Mushroom Cream Sauce Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 200 Grams mushrooms fresh (button, brown, shiitake, or baby portobello), cleaned and sliced thinly
  • 3 tablespoons shallots (sibuyas Tagalog) finely chopped
  • 1/2 Cup beef stock
  • 1 Cup whipping cream
  • 1/4 teaspoon Dijon mustard
  • Salt to taste
  • black pepper to taste


  • Heat oil and melt butter in a large pan over medium heat. Add mushrooms and cook until brown, about 6 to 8 minutes. Add shallots and lower heat to medium-low. Cook, stirring, until shallots are translucent, about 2 to 3 minutes.
  • Add stock and simmer until reduced to half. Turn heat to low then whisk in cream andmustard. Season with salt and pepper. Simmer for 2 to 3 minutes or until sauce thickens slightly. Transfer to an airtight container and store in the refrigerator for up to 2 days.
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