This sauce is going to come into your life and envelop you in it’s incredibly creamy embrace. It’s quite simply the number one recipe we make at family holidays, and birthday occasions.
I know the title is a little over the top, but I do save the truly outrageous claims for my family’s all time favorite recipes. I mean the kind of recipes that stand the test of time, and never go out of style. It also helps this sauce has classic flavors that pairs well with so many dishes.
I recently took it to an early holiday dinner with family, and over dinner we were debating on whether this sauce should be called ‘life changing’ or ‘life altering’. And since we never came to a final decision, I’ll leave it to you to decide after you’ve made it!
(I was joking around that I should call it ‘magical mushroom cream sauce’ because it’s truly magical. But you know… magical and mushrooms probably shouldn’t be in the same sentence.)
There are so many things you can do with this sauce. So I decided to develop the recipe for the sauce as is, and tell you about the variations we like to make.
- This sauce is beyond fantastic with beef, from a perfectly seared steak to prime rib for special dinners. This sauce will take your dinner to the next level, and the best part is… it’s really easy to make. We like to do the above mentioned beef cuts with The Best Rosemary Potatoes, this creamy sauce, and a zippy salad like my Spinach Salad with Pomegranates with Creamy Chia Vinaigrette. If you’re going over the top, start with an Easy Antipasto Platter, and finish off with Chocolate Mousse Brownies. This menu has been a go-to for so many years, it’s pretty much tradition at this point.
- You can also use this as a sauce for chicken, (pictured above and below). I brown bone-in and skin on chicken thighs. Then add them to the sauce after it’s thickened, and simmer until the chicken is done in the middle, turning it a couple of times while it simmers.
- Also this sauce is a sublime partner to pasta. There’s so many variations, it’s hard to complete a full list. My favorite is to toss it with 1 pound of pasta, 1/2 pound of grilled or sautéed chicken, and serve with 1 pound of asparagus or broccolini. Another variation is to add 1/2 pound browned sausage mild or spicy, and some sautéed spinach or baby kale.
This sauce is really easy to make, and it can also be made ahead, which is so awesome for entertaining. Start by cleaning the mushrooms, and thinly slicing them.
From there, you’re going to brown them in a skillet. Then add some white wine to deglaze, along with chopped fresh rosemary.
Note: Just a note about the wine, it adds a beautifully complex flavor to the final sauce, but it’s definitely not mandatory. I’ve made this sauce without it plenty of times, and everyone still loves it. That being said, if you do go with some wine, I recommend a Pinot Grigio that has a crisp acidity to it which compliments the richness of the sauce.
Once the wine is reduced by half, you add the cream, and then the sauce is simmered again until it’s thickened.
This sauce originated in my Moms kitchen about 10 years ago. We worked together to recreate a mushroom cream sauce we had tried at a fine dining Italian restaurant. The end result turned out better than the original we had out to eat. And we’ve been making it for family occasions ever since!
Fun fact: My mom made this sauce along with steaks and the rosemary potatoes I mentioned above for Tyler and I’s engagement dinner!Print
- 2 Tablespoons avocado oil
- 12 ounces crimini mushrooms, about 18
- 2 Tablespoons chopped fresh rosemary
- 1 cup white wine, optional see notes
- 2 cups heavy cream
- sea salt and freshly ground black pepper to taste
- Clean the mushrooms thoroughly and pat them dry. Thinly slice them about 1/4″ thick. Preheat a 9″ cast iron skillet over medium high heat. When the pan is hot but not smoking, add the avocado oil and the sliced mushrooms.
- Sauté the mushrooms until browned and just tender, be sure not to stir them too often because they won’t brown properly if they’re constantly stirred.
- When the mushrooms are done, add the rosemary and the white wine. Simmer until the wine is reduced by half, and then add the heavy cream. Bring the sauce to a boil being careful not to let it boil over. Then lower the heat and simmer until the sauce has thickened, about 10-15 minutes.
- Season the sauce to taste with sea salt and pepper, serve as desired to seriously grateful guests!
Just a note about the wine, it adds a beautifully complex flavor to the final sauce, but it’s definitely not mandatory. I’ve made this sauce without it plenty of times, and everyone still loves it. That being said, if you do go with some wine, I recommend a Pinot Grigio which has a crisp acidity to it which compliments the richness of the sauce.