Total Time
Prep 20 mins
Cook 30 mins

One of my favorite mushroom sauce recipes! This is good even without the Parmesan, if you like a cheesy sauce then, also 3 minced garlic cloves may be added with the mushrooms --- I most always use this sauce with my Chicken Wellington (Puff Pastry-Wrapped Chicken) though it's great with anything :)

Ingredients Nutrition

  • 3 -4 cups sliced button mushrooms
  • 2 -3 tablespoons butter
  • 12 cup flour
  • 12 cup butter
  • 2 12 cups chicken stock or 2 12 cups broth
  • 12 cup white wine (or use 3 cups chicken stock instead of the wine)
  • 12 cup whipping cream
  • 3 -4 tablespoons grated parmesan cheese (or to taste) (optional)
  • salt and pepper


  1. Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
  2. In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
  3. Whisk in the stock and wine, stirring until the mixture thickens.
  4. Lower heat and simmer for about 12-15 minutes.
  5. Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
  6. Season with salt and pepper.
Most Helpful

Followed this recipe exactly - quick & easy preparation - tasty sauce that can be used with a variety of foods - served it yesterday as a gravy for meatloaf/mashed potato dinner - will definitely continue to use

mwoodxmn December 27, 2009

Awesome....added small amount of finely chopped onions too and use 1/2 and 1/2 as someone else mentioned. Used the gravy the next day over a round roast and let it cook in crockpot all day on low while at work......meat fell apart and put all of it over mashed was rock and roll!!!

bob p. October 02, 2013

Easy! I used 1/2 and 1/2 instead of whipping cream. I think I will use chicken stock instead of the wine next time. I will add in a little salt too.

Ck2plz November 04, 2010