stainless steel gravy boat with mushroom gravy in it; brown cutting board with white mushrooms on in background and edge of pan with gravy in it in back left

Creamy Mushroom Sauce Recipe

Contributor: Christine Pittman

This Creamy Mushroom Sauce uses both dried and fresh mushrooms for a sauce that is bursting with flavor!

  • Author: Christine Pittman
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


Units Scale
  • 1 oz. dried porcini mushrooms*
  • 1 cup boiling water
  • 1 Tbsp. olive oil
  • 1 small onion, minced
  • 16 oz. button mushrooms, sliced
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 3/4 cup whipping cream, or more if desired**


  1. Put the porcini in a small bowl. Top with the boiling water. Stir. Let steep for 30 minutes, stirring occasionally. Strain liquid through a cheesecloth (see here for info on straining dried mushrooms), but do not discard the liquid. Set aside. Rinse the mushrooms and roughly chop them.
  2. In a large skillet heat the olive oil over medium heat. Add the onion and stir and cook until softened, 4-5 minutes.
  3. Add the button mushrooms and stir. Increase heat to medium-high and cook, stirring occasionally, until mushrooms have shrunk quite a bit, 5-6 minutes.
  4. Add your chopped porcini mushrooms and stir.
  5. Add the salt and the garlic powder. Stir.
  6. Add the mushroom liquid. Cook stirring continuously until most of the liquid is gone.
  7. Stir in the whipping cream. Stir often and bring to a simmer. Simmer for 1 minute.
  8. Remove sauce from heat.

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If you don’t want to use dried mushrooms, skip step #1. Then use room temperature beef stock in place of the mushroom water in step #5.

This recipe as written makes a sauce that has a large ratio of mushrooms to sauce. If you would like more sauce, add up to another ¾ cup of whipping cream. Follow the instructions as written except you’ll be adding the extra cream.