Creamy Mushroom Sauce for pasta, ravioli, chicken, pork fillet and more! Velvety and so flavorful, this creamy mushroom sauce is made extra delicious with white wine and Parmesan cheese.
Why We Love This Recipe
- Rich & Creamy: Butter, heavy cream, and a touch of Parmesan add incredible richness to this dry white wine-based sauce everyone loves.
- Made for Mushroom Lovers: Robust mushroom flavor accented with seared garlic, butter and good olive oil.
- Goes great with pastas, fish, chicken (like my creamy mushroom chicken), and veggies!
Creamy Mushroom Sauce for Pasta, Ravioli, Chicken & More!
Ever since I was little, I’ve loved, loved, loved mushrooms. They’re juicy and complement any sauce they’re in. What’s not to love? With that in mind, I’m sharing my BEST EVER creamy mushroom sauce recipe. It’s homemade saucy goodness like you’ve never had before: rich and creamy from butter, Parmesan and heavy cream, with an amazing flavorful base from dry white wine and chicken broth that’s made even better thanks to perfectly seared mushrooms with garlic.
This creamy white wine mushroom sauce is such a great staple recipe because you can pretty much pair it with everything: chicken, pasta, pork, steak, veggies, seafood, nearly anything you can think of… just like basil pesto sauce, spicy mayo sauce, and tartar sauce.
Creamy Mushroom Sauce for Chicken Recipe Ingredients
- Mushrooms: you can use crimini, shiitake, or whichever mushrooms you prefer.
- Butter & Olive Oil: a combination of both these ingredients add layers of richness and flavor.
- Garlic: be sure to sear this until golden to truly bring out its flavors.
- White Wine: be sure to use dry white wine or white cooking wine for the best flavor.
- Chicken Broth: used with white wine to create a delicious base.
- Heavy Cream: one of the key ingredients to this sauce. Ensures that it’s creamy, rich and thick.
- Lemon Juice: adds a nice brightness that prevents it from being too heavy.
- Parmesan: this is not a super cheesy sauce; the Parmesan adds a little thickness and subtle tang.
How to Make Mushroom Sauce
Learn how to make a creamy mushroom sauce for chicken recipe that’s rich and thick with just a few simple steps. This homemade sauce tastes incredible on pasta, fish, veggies, and more.
- Melt butter and olive oil in a large skillet over medium high heat. Add mushrooms, cooking until soft and tender. Add garlic, cooking until golden. Remove from skillet and set aside.
- Add wine and cook until 2/3 evaporated. Add chicken broth, heavy cream, lemon juice, salt, pepper, and Parmesan, stirring in and cooking for 2 more minutes.
- Stir in mushrooms and garlic, cooking until sauce is thickened, about 4 1/2 minutes. Serve with pasta, chicken and fish! Enjoy the best creamy mushroom cheese sauce!
Tips
- Slice mushrooms uniformly, about 1/8″ thick to get even cooking time throughout. Larger pieces will cook slower, thinner too fast.
- Cook mushrooms only until golden and remove immediately from the heat. Leaving them on too long will result in shrunken, overcooked mushrooms.
- Cook the sauce long enough that it can thicken, about 4 1/2 minutes. Bear in mind, it will thicken up a bit after cooking.
What to Serve with
- Pasta: toss this creamy mushroom sauce with cooked pasta like ravioli, farfalle, bowtie, penne, whatever you prefer.
- Chicken: Make pan seared chicken breasts and spoon this sauce all over it.
- Fish, Pork, Steak: Cook your favorite fish or meat and serve with this sauce.
- Veggies: Toss in steamed broccoli, carrots, Brussels sprouts.
For more delicious recipe ideas like creamy mushroom sauce for ravioli, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Homemade Sauce Recipes
You’ll also love: Alfredo sauce, garlic butter sauce, yum yum sauce, and dumpling sauce.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 10 ounces mushrooms, such as crimini, shiitake, etc., thinly sliced (about 1/8” thick)
- 2 cloves garlic, minced
- 1/3 cup dry white wine, or white cooking wine
- 1/3 cup chicken broth
- 1 cup heavy cream, room temperature
- ½ teaspoon lemon juice, freshly-squeezed
- ½ teaspoon salt, or more to taste
- ¼ teaspoon black pepper, freshly cracked
- ¼ cup grated parmesan cheese, plus more for serving
Prevent your screen from going dark
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Melt butter and olive oil in a large skillet over medium high heat. Add mushrooms. Cook until browned and tender, and moisture is mostly gone, stirring occasionally. Add garlic and cook until golden. Set mushrooms and garlic aside in a separate plate.
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Add wine to the hot skillet, cooking to let steam off until 2/3 evaporated. Stir in chicken broth, heavy cream, lemon juice, salt, pepper, and Parmesan. Cook for 1-3 minutes, stirring occasionally.
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Stir in mushrooms and garlic. Cook and stir occasionally for another 3-6 minutes until sauce is tannish brown, bubbling, thickened. Once you turn the heat off, the sauce should be a creamy and thick liquid. Mine took 4 ½ minutes.
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Serve with chicken, pasta, pork fillets, steak, fish, and more. Enjoy!
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Calories: 321kcal, Carbohydrates: 6g, Protein: 6g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 81mg, Sodium: 494mg, Potassium: 320mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1017IU, Vitamin C: 3mg, Calcium: 104mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
