Creamy Mushroom Sauce

READY IN: 1hr 30mins
Recipe by femmesimonbelmont

An amalgam of the other two mushroom sauce recipes on this site that I personalized to make a delicious, hearty pasta sauce. The slightly sour tang of goat cheese makes a wonderful contrast to the earthiness of the mushrooms. I came up with this sauce for my mom, who has difficulty eating high acidity foods, such as tomato sauce, and me, who doesn't feel like eating meat now and again. I used a mix of shitaki, portabello and white mushrooms. note: For variety of texture, slicing the mushrooms into smaller and larger pieces is recommended. To save on prep time, I used a half pound of pre-sliced mushrooms I bought from the grocery store.

Top Review by MacGuyver of the Ki

In three letters: YUM! Had never cooked with goat cheese so a little wary, but went for it and so glad I did! I used chicken broth from the freezer rather than the boullion - skipped the lemon - white wine was my liquor of choice ~ both in and out of the dish ;-) I used white button, portobello and lobster mushrooms (reconstituted - another first for me) - the smell was heavenly and the taste was no disappointment! I did have a little problem getting it to thicken which might have been my impatience - added a little cornstarch mixture (very little) and served over fettucini. Amazing!

Ingredients Nutrition


  1. In a large saucepot, heat the butter gently on medium-low until melted and sauté the minced garlic and shallot until soft.
  2. Turn heat up to medium, add mushrooms and a couple pinches of salt to make them sweat, stir.
  3. Add the olive oil, continue stirring mushrooms until they're all soft and tender, adding more butter after a few minutes if desired.
  4. Squeeze lemon and put juice in with the mushrooms.
  5. Combine the hot water, bouillon cube and herbs, stirring until the bouillion is completely dissolved; add to mushrooms.
  6. Add heavy cream, goat cheese and vodka or white wine, stirring until cheese is melted and sauce is well blended.
  7. Add salt and pepper to taste.
  8. Simmer until desired thickness; if stirring constantly on medium-high heat a half hour might do it. I simmered this for about an hour and a half on medium heat and stirred every once in awhile to prevent a skin from forming.
  9. Serve with a thicker pasta, like linguini or fettuccine, enjoy!

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