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Close view of creamy mushroom sauce with a gold spoon in a white skillet.

Mushroom Cream Sauce

  • Author: Kari Peters
  • Total Time: 30 minutes
  • Yield: 2-3 cups sauce for 4 steaks or 1 pound of pasta 1x
  • Diet: Gluten Free



2 tablespoons olive oil, or avocado oil

12 ounces crimini mushrooms, about 18 or 6 cups sliced

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 olive or 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. Increase the heat to high if the mushrooms aren’t browning.

When the mushrooms just tender but still meaty, add the rosemary and the white wine. Simmer until the wine is reduced by half.

Then add the heavy cream. Bring the sauce to a simmer being careful not to let it boil over. Then lower the heat and maintain a simmer until the sauce has thickened, about 10-15 minutes.

Season the sauce to taste with sea salt and pepper, and serve immediately. You can also place this sauce on the back of the stove while you finish up dinner, then reheat just before serving.


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.

The nutritional information is calculated for 6 servings.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American - Italian

Keywords: Cream Sauce, Rosemary Mushroom Cream Sauce, Mushroom Cream Sauce