Mushroom Sauce

Mushroom Sauce
Mushroom Sauce Header

This Simple & Tasty, Creamy Mushroom Sauce or Gravy is a versatile condiment that can elevate various dishes. It only requires a quick assembly: simply combine all the ingredients in a pot, then bring to a boil, reduce the heat and simmer until it coats a spoon. The resulting Sauce is a delightful accompaniment to any meal.

A Mushroom Gravy can be made with additional ingredients added to the Mushroom sauce. Mainly Water and Mushroom Bouillon to create a Broth, with Starch & Flour to thicken into a Gravy consistency.

Make it a Mushroom Monday Meal! MMM Good.

Mushroom Sauce Ingredients

Made with condensed Cream of Mushroom Soup, 10 % Cream, Sake, Butter, Worcestershire Sauce & Dijon Mustard.

Pot of Mushroom Sauce

Mushroom Sauce

  • 1 Can Cream of Mushroom Soup
  • 1/4 C Sake & 10 % Cream, each
  • 2 tsp Worcestershire & Mustard, each
  • Dollop of Butter
Cream of Mushroom Soup

Cream of Mushroom Soup

Use Campbell’s Cream of Mushroom Soup. Other brands I find are much thinner in consistency. Not to say you can’t use them, but you will have to simmer a bit longer for the right thickness.

10 percent cream

Cream

Use either 10 % Cream, to thin out the Cream of Soup along with the Sake.

Sake

Wine

Sake is excellent in Mushroom Sauce. Other Dry White Wines can be used, or Cognac or Brandy. I usually have Sake on hand for other recipes.

Worcestershire Sauce

Worcestershire Sauce

The combination of Worcestershire and Dijon Mustard is just so good.

Frenchs Dijon Mustard

Yellow Mustard

Dijon or regular Yellow Mustard in equal amounts to the Worcestershire. Add less, about 1 tsp each to tone it down or keep the same as stated in the recipe for a nice hit of it.

Mushroom Sauce Consistency

The consistency of either the Sauce or Gravy will really come down to the Cream of Mushroom soup and whether it is on the thicker or thinner side, as well as how long the Sauce simmered for. Thin out with additional Cream or Broth.

To thicken the Sauce, keep simmering it until reduced to the desired consistency. Optionally combine 1 Tbl of Starch & Water each in a small bowl and mix. Whisk in a small amount of the slurry while the Sauce is simmering to thicken. Repeat until the desired consistency is reached.

With any leftover Sauce or Gravy, you may have to add a bit of water to adjust the consistency when reheating.

What to add to Mushroom Sauce

There are quite a few things that can be added to Mushroom Sauce or Gravy for additional Flavor and Texture. Even a substitution of any alcohol called for in the recipe. As well as different Herbs & Spices that can be added to shape the overall flavors.

Mushrooms

Seared Mushrooms

Add in seared Mushrooms or a variety of seared Mushrooms like Cremini, Portobello, Oyster and/or Shitake Mushrooms for a mixed Mushroom Sauce.

Just sear with some fat over medium high heat before adding in the bowl of Mushroom Sauce or Gravy Ingredients.

Minced Bacon

Bacon

Chop or mince Bacon and fry over medium heat until the desired crispness.

Remove the Bacon, but leave the Bacon Grease behind, this is excellent to sear Mushrooms or choice of meat and to soften Onions & Garlic.

Onion & Garlic

Onion & Garlic

Add in Onions or Shallots, with Garlic softened in the skillet before adding in the Sauce or Gravy.

Green Onions, Parsley, Chives and Aleppo or Chili Flakes can be used in the Sauce or Gravy or as a garnish.

Mushroom Bouillon

Alcohol Substitute

Replace Alcohol with Cream, Water or Mushroom Broth.

To make Mushroom Broth with Bouillon Cubes, use 2 Cups of Water with 1 Mushroom Bouillon Cube. Use 1/4 C of the Mushroom broth for the recipe.

Freeze the rest of the Mushroom Broth for other recipes. Optionally freeze into ice cubes to add to Soups, Stews or Rice dishes. The Mushroom Broth is superb for a Mushroom Rice.

Mushroom Sauce Seasoning

Add crushed or ground Green Peppercorns for a Mushroom Sauce over Steaks or Pork Chops. Include various Herbs such as Parsley, Chives, Thyme, Savory for herbal notes. Garnish with Freshly grated Parmesan Cheese, Green Onions, Parsley, Chives and Aleppo or Chili Flakes.

Added MSG does an excellent job at bringing out even more Umami Flavors. This is why any Meats brined in the Poultry Brine paired with this Sauce or Gravy ladled on top just elevates this dish even more.

Salt & Pepper Blend

This is the Salt & Pepper Blend I use through quite a few recipes. Just combine the ingredients and use to season the Sauce or Gravy if needed, I often find you don’t need to.

Season any meats with this blend as well as any sides if applicable. If Brining the meat in Poultry Brine, season lightly, else season as you normally would. You can also do a Salt and crushed or ground Peppercorn mix by using 1 Tbl of Salt and 1/2 Tbl of mixed Peppercorns or less.

Salt & Pepper Blend

Salt & Pepper Blend Ingredients

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Mushroom Gravy

For a Mushroom Gravy, the addition of Water & Mushroom Bouillon are added to the Mushroom Sauce to create a broth with Flour & Starch to thicken it into a Gravy. The Worcestershire & Mustard can be doubled for a stronger kick or left at the same amounts. Taste and adjust as you see fit.

Add all the ingredients into a sauce pan or pot, whisk well and bring to as boil. Reduce the heat and simmer 5–10 minutes, or until thickened to your liking.

Pot of Mushroom Gravy

Mushroom Gravy Ingredients

  • 2 Cups Water
  • 1 Can Cream of Mushroom
  • 1/4 C Sake & 10 % Cream
  • 1 Mushroom Bouillon Cube
  • 2 tsp Worcestershire Sauce & Dijon Mustard, each or more
  • 2 Tbl Cornstarch or Potato Starch
  • 1 Tbl Flour
  • Dollop of Butter
Mushroom Bouillon

Mushroom Bouillon

Adds a boost of Umami Mushroom Flavors for Mushroom Gravy.

Mushroom Sauce vs Mushroom Gravy

Mushroom Sauce is a beautiful blend of Creamy Mushrooms, Sake, Worcestershire & Mustard that is lighter and sharper than the Gravy and more of a pan sauce.

The Gravy is focused more on the Mushroom Flavors and therefor a bit deeper in flavor than Mushroom Sauce with the consistency and texture of a gravy. In terms of Volume, you get way more out of Mushroom Gravy since Mushroom broth is added in.

Both can be used in the same places for the most part. I tend to use the Pan Sauce over Seared meats such as Chicken Breast, Pork Chops or Steaks, much like a Pan Sauce. Although I sometimes make the Mushroom Gravy for Chicken with Mushroom Sauce depending on the side dish or in places where a gravy is desired such as Mushroom Poutine, ladled over Fries or Mashed Potatoes.

Seared Meat with Mushroom Sauce

Serve the Mushroom Sauce or Gravy over seared meats like Chicken Breast Fillets, Pork Chops, Steak or even Burger Patties much like a Salisbury Steak.

Optionally Brine any meats with Poultry Brine for extra flavor and Umami before searing.

Add all the ingredients for the Mushroom Sauce or Gravy into a bowl. Sear the meats first and set aside to rest. Then add the Sauce or Gravy into the pan you just seared in to pick up the fond and add more flavor and richness. Simmer until the desired consistency, and ladle over your choice of meat.

Be careful when adding in the Sauce to a pan that just finished searing any meats. It will be extremely hot, and the sauce will start to boil immediately and aggressively. Pour the sauce in and whisk at the same time. The Sauce will calm down and pick up the fond left behind from searing.

Poultry Brined Chicken Fillet with Mushroom Sauce
Poultry Brined Chicken Fillet with Mushroom Sauce
Mushroom Sauce Pin

Mushroom Sauce

This Simple & Tasty, Creamy Mushroom Sauce or Gravy is a versatile condiment that can elevate various dishes. It only requires a quick assembly: simply combine all the ingredients in a pot, then bring to a boil, reduce the heat and simmer until it coats a spoon. The resulting Sauce is a delightful accompaniment to any meal.
A Mushroom Gravy can be made with additional ingredients added to the Mushroom sauce. Mainly Water and Mushroom Bouillon to create a Broth, with Starch & Flour to thicken into a Gravy consistency.
Prep Time5 minutes
Cook Time10 minutes
Servings: 1 portion

Equipment

  • 1 Sauce Pan
  • 1 Whisk
  • 1 Ladle

Ingredients

  • 1 Can Condensed Cream of Mushroom Soup
  • 1/4 C Sake & 10 % Cream - each
  • 2 tsp Worcestershire Sauce & Yellow Mustard - each or less
  • 1 Tbl Butter - or more
  • To taste Salt & Pepper - If needed

Salt & Pepper

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Instructions

  • Combine the Salt & Pepper blend and set aside, use this to season the Mushroom Sauce or Gravy if needed. When making this for Seared Meats and Sides, it can be used to season them as well.
  • Combine all the ingredients for the Mushroom Sauce into a Sauce Pan and whisk well. Heat over max heat while whisking. Reduce the heat to medium and continue to simmer until the desired consistency.

Notes

 
If using with Seared Meat, add all the Ingredients into a bowl and add to the Skillet while whisking after the meat has seared so that the fond can be picked up by the Mushroom Sauce adding more flavor. It will boil immediately and aggressively as you pour the sauce in, so be careful and whisk vigorously. Once thickened to your liking, Ladle the Mushroom Sauce over the meat.
 

Mushroom Gravy

To the above recipe add the addition of ;
  • 2 Cups of Water
  • 1 Mushroom Bouillon Cube
  • 2 Tbl Cornstarch or Potato Starch
  • 1 Tbl of Flour 
  • Optionally add more Worcestershire Sauce & Mustard
 
Course: Sauce
Cuisine: American, Canadian
Keywords: Cream of Mushroom Sauce, Mushroom Gravy, Mushroom Monday Sauce, Mushroom Sauce
Author: JAH
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