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.
MY LATEST VIDEOSINSTRUCTIONS:
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
Ingredients
- 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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Del davies says
April 17, 2019 at 4:23 amSounds scrumptious…….will definitely give this sauce and the potato pancakes a whirl v.soon. regards Del frm sunny Cape Town.
Tania says
April 17, 2019 at 4:48 pmThank you! Let me know when you try the recipes. Best wishes!
Steve says
July 3, 2018 at 8:41 amAre 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?
Tania says
July 4, 2018 at 2:39 pmHi 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!
2pots2cook says
May 5, 2018 at 12:24 pmSo useful for so many dishes…… Thank you so much. Keeper it is !
Tania says
May 12, 2018 at 3:59 pmYay! Thank you so much!
Tanya says
April 11, 2018 at 11:56 pmYum!
Luis says
December 20, 2017 at 6:58 amVery tasty
Bracha says
July 31, 2017 at 8:56 amI found this recipe after searching around for a sauce to put on my jacket potatoes and it’s perfect! I’ve just made it and it’s exactly what I was after.. can’t wait to taste it on my baked potatoes later!
Tania says
August 1, 2017 at 6:03 pmThanks, Bracha! I am glad you like the sauce. Happy cooking!
Deborah Welton says
February 13, 2017 at 11:53 amCould you put wine in this sauce and use beef stock instead of the chicken or vegetable stock?
Tania says
February 14, 2017 at 11:28 amYes, wine should work well, Deborah. Enjoy!
Jas says
February 11, 2017 at 1:32 amHi
Does this freeze well?
Tania says
February 11, 2017 at 12:40 pmHi Jas! I never froze the sauce, so I am not sure. If you do freeze it, please let me know if it did well. Best!
Matlhodi mahupela says
December 20, 2016 at 9:15 amHi the recipes look so easy to make and delicious, I shall definitely try both of them
Tania says
December 21, 2016 at 1:34 amThanks, Matlhodi! Hope you’ll enjoy it as much as I did! 🙂
Shela Laubach says
October 3, 2016 at 1:44 pmI love mushroom sauce made from scratch but I kept making the same mistake with the flour to soup ratio. I don’t remember what my chef-friend told me previously. Now that I have your written down recipe, I’ll be able to master making my favorite sauce!
Tania says
October 3, 2016 at 10:37 pmThanks, Shela! Hope you’ll give it a try!
Patricia Cahill says
October 3, 2016 at 12:50 amThis looks amazing. Not many recipes that are totally made from scratch! Everyone seems to use a can of soup to make sauces. Thank you. I will make this soon.
Tania says
October 3, 2016 at 10:42 amThank you, Patricia! Hope you’ll get to make it soon! 🙂
Beata Kushner says
September 6, 2016 at 1:43 pmAny suggestions for what to replace the sour cream with? Would Greek yogurt work?
Tania says
September 6, 2016 at 4:34 pmHi Beata! Unfortunately yogurt won’t work here. try using a little half&half or heavy cream. Thanks!