You're going to want to pour this luxurious cream cheese mushroom sauce over everything. We're talking potatoes, steak, chicken, veggies, and creamy mushroom ravioli. And since it's ready in just 20 minutes, can be made ahead, and is freezer-friendly, you'll be able to keep a stash on hand at all times.
I love having sauces and condiments that can help me create multiple meals, particularly if they freeze well, which is why this make ahead mushroom sauce is a staple at my house. It's simple to make, and I love that it doesn't require making a roux or fighting with lumps in the sauce.
Keep some on hand to stir into pasta, pour over rice, potatoes, or pan-seared pork chops. If you're heading out on a Thanksgiving camping trip, use it to make skillet green bean casserole, then use the rest the next evening to smother gnocchi, or as a gravy for your leftover Dutch oven turkey breast.
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Why You'll Love This Recipe
- It can be made ahead of time.
- It freezes incredibly well.
- It can be used for a variety of different meals, making it ideal for packing along on camping trips.
Ingredients and Substitutions
- Mushrooms--I use regular white mushrooms here, but brown (cremini) will also work well.
- Broth--This thins the sauce and keeps it from being too rich. You can use vegetable broth, if you prefer, or for an extra boost in mushroom flavor, try substituting mushroom broth.
- Whipping cream--This gives the sauce its richness and creaminess. I don't recommend substituting a low fat dairy produce here as your sauce will remain too thin and will lack flavor.
- Cream cheese--Use full-fat cream cheese for the best results. The cream cheese acts as a thickener for the sauce, so you don't have to fuss with making a roux.
- Worcestershire sauce--This adds some umami to the sauce. You can also substitute soy sauce here, if you prefer.
How to Make Creamy Mushroom Sauce
- Melt the butter in a skillet over medium-low heat. Add the garlic and sautè for 1 minute.
- Add the mushrooms and cook over medium heat until they soften and release their liquid.
- Pour in the broth and cream and bring to a gentle simmer.
- Add the cream cheese and stir until it melts. Whisk in the Dijon and Worcestershire sauce.
FAQs
This sauce is the foundation for many great dishes, including this easy skillet green bean casserole. You can also use it as a sauce for pan seared pork chops, steak, or chicken, or toss it with pasta for a quick and easy dinner. Mushroom sauce is also a great topper for rice or mashed potatoes.
The finished sauce will have a consistency that is not quite as thick as whipping cream. It may seem a little thin, however, it will reduce more when you cook with it in other dishes. If you want to use it immediately as a thick sauce or gravy, continue to simmer it until it thickens to your preferred consistency.
Yes. The sauce freezes beautifully. Let it cool completely, then transfer it to a freezer safe container or resealable bags and stash in the freezer for up to 3 months. Thaw in the refrigerator before using.
Tips and Troubleshooting
- If you want a thicker sauce, simmer it until it reduces to your desired consistency.
- Store the sauce in a sealed container in the refrigerator for up to 4 days or freeze for up to 3 months.
- This recipe is suitable for gluten-free diets as long as you use gluten-free Worcestershire and broth. To make this vegetarian, use vegetable or mushroom broth and soy sauce, instead of Worcestershire.
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Recipe
Cream Cheese Mushroom Sauce
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 pound white mushrooms sliced
- 1 cup chicken broth
- ¾ cup whipping cream
- 6 tablespoons cream cheese cut into cubes
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
Instructions
- In a large skillet set over medium-low heat, melt the butter. Add the garlic and sauté until fragrant, about 1 minute.
- Increase the heat to medium, stir in the mushrooms and cook until they soften and release their juices, 8 to 10 minutes.
- Pour in the stock and cream and bring to a simmer.
- Add the cream cheese and stir until it melts and is incorporated into the sauce. Whisk in the Dijon and Worcestershire sauce.
- Remove from the heat. Season to taste with salt and pepper.
Notes
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- Thickening the sauce--If you want a thicker sauce, simmer it until it reduces to your desired consistency. If you will be heating it again when you add it to another dish, remember that it will reduce more when you heat it.
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- Storage and freezing--Store the sauce in a sealed container in the refrigerator for up to 4 days or freeze for up to 3 months.
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- Dietary--This recipe is suitable for gluten-free diets as long as you use gluten-free Worcestershire and broth. To make this vegetarian, use vegetable or mushroom broth and soy sauce, instead of Worcestershire.
Sharon Mckay says
Just made this mushroom sauce - so good! Absolutely delicious. Love that I can make it ahead of time. Can't wait to serve it with your pork chop recipe tonight!
Angie Zoobkoff says
Thanks, Sharon! I hope you enjoy the pork chops!
Dawn Glass says
Excellent sauce! My only mistake was not buying more mushrooms (my bad). I had to half the recipe but it still turned out really well. I recommend buying at least 2 of those tubs of mushroom.
Angie Zoobkoff says
Thanks, Dawn. That's very helpful. I'm so glad you enjoyed it.
SwissSteakKid says
This is SO DELICIOUS!! Made it several times now, and agree with another reviewer that you can’ go wrong adding more mushrooms. My husband says he would love this sauce on just about anything! Bonus that it is very filling and satisfying, too! Thanks so much, Angie!
Angie Zoobkoff says
Thanks, SwissSteakKid! I'm so happy that you both love it. I have to confess that I'm definitely guilty of drizzling it on all sorts of things . . . and occasionally eating it straight from the pan.