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Creamy Mushroom Sauce

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Nutritional information

98 Kcal
7.9 g
5.7 g
1.7 g

Creamy Mushroom Sauce

  • Veg
  • 20 mins
  • Serves 5
  • Easy



A juicy steak of any kind is delicious by itself, but a side serving of a creamy, rich mushroom sauce pushes over the boundaries of flavors.

Incorporating the flavors from the portabellini mushrooms, garlic, herbs and butter, mushroom sauce is made to compliment a variety of different dishes. Whether you fold it trough al dente pasta, or pour it over grilled steaks, the mushroom sauce adds a word of flavors to a simple dish.

This recipe uses simple ingredients, most are already in your pantry, to make a delicious sauce in less than 30 minutes. You too can make either this exact recipe or change and deepen the flavors by adding more herbs or add wine to the sauce while it’s simmering.

Health Benefits

Portabellini mushrooms have been used for centuries in Chinese medicine by healers to regulate energy of the body. The mushrooms are rich in Vitamin D and can provide a substantial amount of the daily recommended intake. These mushrooms are also rich in other minerals, vitamins and dietary fibers, which is beneficial for the digestive system.

These mushrooms were also traditionally used by Koreans and Chinese breastfeeding mothers to help increase their milk production.

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How to Make Creamy Mushroom Sauce

  1. Add 3 tsp. corn flour in the 1 cup milk and stir until dissolves. Keep aside for later.
  2. Heat a large skillet on a medium flame, and add the butter and olive oil.
  3. Add mushrooms to the skillet; season with salt, freshly ground black pepper and thyme and fry them until golden brown.
  4. Add garlic to the skillet and sauté for a few minutes until garlic is fragrant.
  5. Pour in the cream and milk to the skillet and allow the sauce to simmer gently for 5-10 more minutes or until the sauce is thickened and cooked through.
  6. Season the sauce with lemon juice, salt and pepper, stir until well combined.
  7. Sprinkle with chopped parsley, mix and serve over your favorite steaks.


  • Portabellini mushrooms made their way to Europe during the 17th In France, they were first cultivated in the catacombs beneath Paris, leading to getting them the name “champignon de Paris” or Paris Mushrooms.

Portabellini mushrooms were revered by ancient Egyptians, who believed that these mushrooms gave its consumers special powers and eternal life. Similarly, the Romans considered mushrooms to be the food of Gods or cibus diorum; while the Mexican and Russian folklore tell tales of mushrooms giving people superhuman strength.

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