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Mushroom Cream Sauce Recipe

Mushroom Cream Sauce

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Average Rating:

Total Reviews: 20

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  • on November 10, 2011

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    Quite yummy. I added a teaspoon of cornstarch to thicken and started cooking the leeks before adding the cream. Added about 1/4 cup of grated parmesan too.
    I also swirled in some sliced prosciutto for a little extra something - served with the mushroom ravioli from Trader Joes.
    I have a bit extra and am excited to try on something else. Quite a versatile sauce, would be great on steak too.

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  • on November 09, 2011

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    Easy, fast, and delicious. I did add a teaspoon of flour which i stirred in during the last minute or two of sauteeing the mushrooms. I also used half and half instead of cream which worked fine. I tossed it with some store bought ravioli and topped with Parmesan. I'll definitely be using this recipe again!

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  • on June 04, 2011

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    What an excellent sauce! I added a few things to it and changed a few things around (almost doubling: no sage leaves so I used 1.5 tsp of ground sage & 1 bay leaf. I used 1 can of sliced mushrooms (6 oz, 1 pint of heavy cream, 4 cloves of garlic, 1/2 leek and 1/2 cup of chopped onions. Took pan off stove and added some corn starch to thicken quicker. Came out perfectly! Seasoned with salt and pepper. I can't wait to put this on top of steaks, london broil, chicken breast, etc. This time I put it over fresh pasta.

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  • on April 06, 2011

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    Made this sauce to go with the Chicken Marsala Ravioli I made. I used a little regular yellow onion because I don't tend to keep leeks on hand. I also added about 1/4 cup of fresh grated Parmesan cheese. I think it gave the sauce a really good flavor. We'll be making this sauce and ravioli again and again.

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  • on January 03, 2010

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    I served this tonight with some potato gnocchi for my family. it was perfect! not too heavy, and complemented the gnocchi very well. super easy recipe. thanks!

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  • on November 24, 2009

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    I too, thought it was a bit watery, but that's easy to fix with reducing the sauce or adding some flour. Overall it was very tasty. I used cremini mushrooms which are just baby portabello's and loved the taste of the leek. You might want to double the recipe if you have more than three people to feed.

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  • on October 26, 2009

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    Mushroom sauce was amazing, making ravioli even with Won Ton wrappers was labor intensive......gave the kids a jarred red sauce and we had the mushroom sauce it was good but after making 24 raviolis I was over it plus we had homework going on......I still have more than 1/2 of the chicken mixture which I made before my 10 year olds bowling league after school.......a weekend project, maybe. Way too much work for a weeknight with kids.

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  • on March 11, 2009

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    I made this sauce with "Potato Gnocchi" by Michael Chiarello (if you want to search for it. It was excellent. It's a rich sauce, so the gnocchi only needed a little. I used porcini mushrooms instead of portobellos and used a little Wondra to help thicken the sauce.

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  • on January 28, 2009

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    I added onions instead of leeks b/c they are in the same family, but onions are stronger! I wanted a stronger onion flavor b/c i added marsala wine - which is sweet. I needed that balance. It was really delicious. I ended up pouring this sauce over chicken (sauteed in shallots, garlic, EVOO and a piece puff pastry. It was amazing! I'll be using this as my mushroom cream sauce over and over. I am interested in what this will taste like when nutmeg is added.... Maybe i'll try that next! ((also, if you do add onions instead of leeks, add them in with the mushrooms so they get enough cook time :-

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  • on August 21, 2008

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    Sauce was very good as written but was excellent when I added chicken boullion and a little extra Marsala.

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