This Easy Mushroom Sauce has been in my family for generations. It’s so simple, yet very flavorful. It tastes great on steak, fish, veggie, and of course, mashed potatoes!
This Mushroom Sauce recipe never gets old, and I never met a person who wouldn’t enjoy it. My favorite way to eat it – is with a big spoon straight out of the pan. Yes, that’s my spoon you see in the photo. 🙂
Jokes aside, this Easy Mushroom Sauce pairs with almost anything. I recently made some baked yams and served them with this mushroom sauce. It was a hit! I also love it over green beans, grilled chicken, rice and buckwheat… The possibilities are endless, so don’t be afraid to use your imagination.
INSTRUCTIONS:
1. Saute the mushrooms in oil on medium heat for about 10 minutes.
2. Add shredded carrot and diced onion.
3. Saute the mushrooms with carrot and onion for another 10 minutes.
4. Meanwhile prepare the sauce. In a separate skillet, slightly brown the flour on medium heat.
5. Add the vegetable broth (one cup at a time) and stir vigorously until no lumps remain.
6. Add the sauce to the mushrooms.
7. Add the sour cream and stir.
8. Cook the sauce for another minute and turn off the heat. Try if the dish needs a little salt and pepper.
9. Garnish with freshly chopped parsley or dill and ENJOY!
Hope you guys will enjoy this recipe as much as I do and even more! Don’t forget to share your thoughts and culinary adventures in the comments below. If you do cook this dish, snap a quick photo and share on Instagram with hashtag #cooktoria.
WATCH HOW TO MAKE EASY MUSHROOM SAUCE
Easy Mushroom Sauce
Print Pin RateIngredients
- 1 lb sliced mushrooms
- 2 tbsp vegetable oil
- 1 medium carrot, shredded
- 1/2 large onion, diced
- 3 tbsp all purpose flour
- 2 cups vegetable or chicken stock
- 1/2 cup sour cream (I am using Daisy Sour Cream)
- salt, pepper
- chopped fresh parsley to garnish
Instructions
- In a large skillet, saute the mushrooms in vegetable oil on medium heat for about 10 minutes.
- Add carrot and onion and keep cooking for another 10 minutes.
- Meanwhile prepare the sauce. In a separate skillet, slightly brown the flour on medium heat. Add vegetable stock, one cup at a time, and stir vigorously until no lumps remain.
- Add the sauce to the mushrooms together with sour cream and stir everything together. Taste if the dish needs salt and add a little pepper. Stir again, and turn off the heat.
- Garnish with fresh parsley.
Notes
Nutrition
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Since you love mushrooms…
POTATO GNOCCHI WITH MUSHROOMS AND FETA
VEGETARIAN MUSHROOM “MEATBALLS”
FRIED POTATOES WITH MUSHROOMS
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Hello! Do you think I could use almond flour for gluten free options?
Hi Jackie! No, almond flour won’t thicken the sauce. Use cornstarch instead. So just add vegetable stock in Step 3 and make cornstarch slurry (mix 1 tbsp. of cornstarch and 1/4 cup of water). Add the slurry to the skillet and proceed with the recipe. Thanks for stopping by!
I liked it a lot. Loved that it was hearty, cheap, easy, and ready in about 20 minutes. I used cilantro because it was the only thing I had but I think parsley would be a better pairing. I stopped cooking my mushrooms st 6 minutes as they were beginning to burn.
I didn’t brown my flour, used the oil from cooking fish to start the roux because I was out of pans.
Will make again!
Thank you for reporting back, Jennifer! I am glad you liked this sauce!
Sounds scrumptious…….will definitely give this sauce and the potato pancakes a whirl v.soon. regards Del frm sunny Cape Town.
Thank you! Let me know when you try the recipes. Best wishes!
Are you browning the flour in a dry pan? I have never seen a gravy recipe that doesn’t call for a roux using a fat and the flour. Do you need to use a nonstick pan?
Hi Steve! Yes, just brown the flour in a dry pan. You don’t have to use nonstick, any pan would work. I cannot wait to hear your feedback!