John Miller
Creamy mushroom sauce is a versatile dish that can be served with pasta, chicken, steak, salmon, potatoes, and more. The sauce is typically made with mushrooms, garlic, cream, and wine, and thickened with cornstarch or flour. Some recipes call for the addition of parmesan cheese, while others suggest using milk or vegetable stock in place of cream for a lighter sauce. The type of mushroom used can also vary, with options such as button, cremini, portobello, or shiitake mushrooms. This sauce is a quick and easy option for a weeknight dinner or a fancy meal for guests.
| Characteristics | Values |
|---|---|
| Type of cream | Heavy cream, half-and-half, light cream, milk, cashew cream, coconut milk, almond milk |
| Type of mushrooms | White button, brown button, cremini, portobello, shiitake, oyster, chestnut |
| Other ingredients | Wine, broth, parmesan, garlic, thyme, onion, butter, olive oil, salt, pepper, parsley, lemon juice, soy sauce |
| Ideal with | Steak, pork, chicken, pasta, mashed potatoes, rice, vegetables |
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What You'll Learn
- Mushrooms: Use white button, cremini, portobello, or experiment with shiitake or oyster mushrooms
- Wine: Add depth of flavour with white or red wine
- Cream: Heavy cream, half-and-half, light cream, or milk can be used, affecting consistency
- Parmesan: Grate your own for a smooth sauce
- Herbs and Spices: Thyme, rosemary, sage, nutmeg, and black pepper are popular additions
Mushrooms: Use white button, cremini, portobello, or experiment with shiitake or oyster mushrooms
When making a creamy mushroom sauce, you can use a variety of mushrooms, including white button, cremini, portobello, shiitake, or oyster mushrooms.
White button mushrooms are the youngest variety of Agaricus bisporus, cultivated for their white colour and soft texture. They are a common kitchen staple and can be substituted with cremini or portobello mushrooms.
Cremini mushrooms are a matured version of white button mushrooms but less mature than portobello mushrooms. They are small and tan on top, with a firmer texture and an "earthy" flavour. Cremini mushrooms are versatile and can be used in soups and stews, holding their shape well in liquid. They can be substituted with white button or portobello mushrooms, although white button mushrooms are a closer match in terms of flavour.
Portobello mushrooms are the most mature of the three, left to grow until they develop a meaty cap. They are thick and umami-packed, making them a great vegetarian swap for beef burgers or sandwiches. Portobellos can be sliced and sautéed, adding a savoury flavour to soups, salads, and pasta dishes.
Shiitake mushrooms are widely cultivated and contribute about 25% of the total yearly mushroom production. They are commonly used in East and Southeast Asian cuisines, including Chinese and Japanese dishes. Fresh and dried shiitake mushrooms are versatile and can be used in soups, braises, stir-fried vegetable dishes, and steamed and simmered recipes.
Oyster mushrooms are found in temperate and subtropical forests worldwide and are a popular edible variety. They have a mild flavour with a slight anise-like odour. Oyster mushrooms are used in contemporary Czech, Polish, and Slovak cuisines, often in soups and stews as a meat alternative. They are also breaded and used as a vegetarian substitute in Polish dishes. In Asian cuisines, oyster mushrooms are served on their own, in soups, stuffed, or in stir-fries with soy sauce.
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Wine: Add depth of flavour with white or red wine
The choice of wine depends on the depth of flavour you want to achieve. A dry white wine will add complexity and layers of flavour to your mushroom sauce. On the other hand, a red wine will produce a pinkish hue and a rich, luscious, velvety texture.
White Wine
When choosing a dry white wine, it is best to avoid oaky or sweet varieties. Instead, opt for wines like Pinot Grigio, Sauvignon Blanc, or Pinot Gris. These wines offer a light citrus flavour, a lingering finish, and a zip that can enhance the taste of your sauce. Un-oaked Chardonnay is another excellent choice, as it is full-bodied with a mineral finish that pairs well with cream and mushroom sauces.
Red Wine
If you prefer a red wine, be prepared for a slight colour change in your sauce. While it may not retain the deep red colour of the wine, the combination of red wine and cream will result in a pinkish hue. Nevertheless, the flavour will be enhanced, and the sauce will have a rich and velvety texture.
Cooking Tips
When adding wine to your mushroom sauce, follow these steps for the best results:
- Sauté your mushrooms until they are golden brown.
- Deglaze the pan with wine to add extra flavour and release any bits stuck to the pan.
- Allow the wine to cook down and reduce by half.
- Add your choice of broth (vegetable, chicken, or beef) and continue cooking until the liquids are again reduced by half.
- Finally, add the cream and cook for a few more minutes, stirring occasionally, until you achieve your desired sauce consistency.
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Cream: Heavy cream, half-and-half, light cream, or milk can be used, affecting consistency
When making a mushroom sauce, the type of cream you use can vary depending on your desired consistency. Heavy cream, half-and-half, light cream, or even milk can be used, but each will produce a slightly different result.
Heavy cream, also known as whipping cream, will give you the richest and creamiest sauce. It has a high fat content, typically above 30%, which adds a luxurious texture and mouthfeel to the dish. If you want a truly indulgent and creamy mushroom sauce, heavy cream is the way to go.
Half-and-half is a mixture of equal parts milk and cream, resulting in a product with a lower fat content than heavy cream. Using half-and-half will give you a sauce that is still creamy, but with a slightly lighter consistency. It strikes a balance between richness and lightness, making it a good option if you want a creamy sauce without the heaviness of pure heavy cream.
Light cream, as the name suggests, has a lower fat percentage than heavy cream or half-and-half. It will produce a thinner sauce that is less creamy in texture. If you prefer a more delicate sauce that doesn't overwhelm the other flavours in your dish, light cream is a suitable choice.
Milk is the thinnest option and will result in a much lighter sauce. It is worth noting that the type of milk you use can also vary the consistency. Whole milk will yield a slightly thicker sauce than low-fat or skim milk. If you're looking for a very mild and subtle sauce, milk is the ideal choice.
It's important to remember that the creaminess of your mushroom sauce is not solely dependent on the type of cream used. The cooking technique, such as simmering to reduce the sauce, and the addition of thickeners like cornstarch or roux, can also impact the final consistency.
So, depending on your preference, you can choose from heavy cream, half-and-half, light cream, or milk to create a mushroom sauce that ranges from indulgently creamy to subtly light in texture.
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Parmesan: Grate your own for a smooth sauce
When making a creamy mushroom sauce, it is important to use the right kind of Parmesan cheese to achieve a smooth sauce. While you can use pre-shredded or grated Parmesan cheese, freshly grated Parmesan cheese is so much better and cheaper. Pre-shredded Parmesan cheese contains preservatives that affect how well it melts during the cooking process. It also does not taste good, with some describing it as tasting like sawdust.
To grate your own Parmesan cheese, you can use a Microplane, a box grater, or a food processor. The Microplane is a good option for grating small amounts of fresh Parmesan. It is easy to use, as you simply run the cheese along the surface and let the fine shreds fall out the other side. The box grater is a good option if you need a medium quantity of grated Parmesan. For Parmesan, use the side of the box grater with the smaller holes. The food processor is a good option if you need to grate a large quantity of Parmesan. Simply cut the Parmesan into 1 to 1-1/2 inch pieces, add them to the food processor, and process until you get the desired texture.
Once you have grated your Parmesan cheese, you can add it to your mushroom sauce. Start by heating oil and melting butter in a skillet over medium-high heat. Add mushrooms and cook until they are golden brown, which should take about 4 to 5 minutes. Then, add garlic, salt, and pepper, and cook for another minute. Add white wine and let it sizzle. Stir and scrape the bottom of the skillet for about a minute or until the wine has mostly evaporated. Next, add broth, cream, and your freshly grated Parmesan. Stir, then lower the heat to a simmer and cook for another 2 to 3 minutes until the sauce thickens. Finally, stir through thyme and adjust the seasoning with salt and pepper to taste.
Your creamy mushroom sauce is now ready to serve. It goes well with steak, pork, chicken, pasta, or vegetables.
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Herbs and Spices: Thyme, rosemary, sage, nutmeg, and black pepper are popular additions
Thyme, rosemary, sage, nutmeg, and black pepper are popular additions to a mushroom sauce. These herbs and spices enhance the flavour and make the sauce more interesting.
Thyme is a popular addition to mushroom sauce, with both fresh and dried thyme being used. It is often added towards the end of cooking, stirred into the sauce with other ingredients such as cream, salt, and pepper. Thyme is a key ingredient in Erhardts Eat's creamy mushroom sauce, where it is added alongside garlic to give a stronger flavour.
Rosemary is another herb that pairs well with mushrooms and cream. It is the key ingredient in Get Inspired Everyday's 'Life Changing Rosemary Mushroom Cream Sauce'. The recipe also includes white wine, which adds depth of flavour, and heavy cream. The combination of rosemary and mushrooms is described as "sublime".
Sage is another herb that can be used in mushroom sauce. Food.com has a recipe for a mushroom sage sauce that includes wine, broth, and cream cheese. The sauce can be served with chicken or pork.
Nutmeg is a spice that can be added to mushroom sauce, as demonstrated by The Spice House's fusilli with mushrooms and nutmeg recipe. Nutmeg adds an extra layer of flavour to the creamy mushroom sauce, which is perfect for soaking into fusilli pasta.
Black peppercorns are a great addition to a mushroom sauce, providing a good amount of heat. They can be ground coarsely or finely, depending on the desired intensity. BBQ-Heroes' mushroom pepper sauce uses whole black peppercorns, which are broken in a mortar to allow control over the coarseness. The sauce is described as tasting great with steak, grilled potatoes, pasta, and bread.
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Frequently asked questions
Heavy cream is best for a creamy, thick sauce. However, light cream, milk, or half-and-half can also be used. The lighter the cream, the thinner the sauce will be.
Yes, you can use vegan alternatives such as cashew cream, coconut milk, or almond milk.
Any kind of mushroom works for this sauce. You can use white button mushrooms, brown button mushrooms, portobello mushrooms, or a combination of different mushrooms.
You can add wine, parmesan, broth, garlic, onion, thyme, parsley, and salt and pepper to taste.
Mushroom sauce is very versatile and can be served with pasta, steak, chicken, pork, mashed potatoes, rice, or vegetables.
