Creamy Mushroom Sauce

Creamy Mushroom Sauce is a stew or soup recipe ready in 30 min. It makes 4 servings, each 330 kcal with 6 g protein. Beginner level, 14 ingredients.

Recipe by @ananegoita, adapted and measured by Cookpath.

  • 30 mintotal
  • Beginnerlevel
  • 330kcal a serving
  • 6 gprotein
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Creamy Mushroom Sauce

What is Creamy Mushroom Sauce

A creamy sauce of browned mushrooms, onion and garlic with tomato paste, white wine, stock and cream, thickened with cornstarch and finished with parsley.

More:Mushroom recipesLow-calorie meals

How to make Creamy Mushroom Sauce

Tips from the cook

  • Do not crowd the pan, as browned mushrooms give the best flavour. Cook in two batches if needed.
  • Cook the tomato paste for about 2 minutes, so it loses its raw taste.
  • Mix the cornstarch with cold water first, so the sauce does not turn lumpy.
  • Serve over pasta, chicken or mash.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Shopska Salad15 min · 420 kcalGarlic Confit Bruschetta1 h 45 min · 190 kcal

Meal prep and storage

Keeps 3 days in the fridge. Reheat gently with a splash of stock.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Creamy Mushroom Sauce substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Mushrooms3 options
  • Zucchini (courgette), salted and drained 1:1 by weight

    Soft and watery.

  • Caramelised onions 1:1 by weight

    Sweeter.

  • Extra-firm tofu 1:1 by weight

    Breaks down in long cooking.

    Still contains soy.

Onion2 options
  • Leek, white and light-green part 1:1 by volume

    Still an allium; raw dishes.

  • Fennel bulb, finely diced 1:1 by volume

    Sweet aniseed note; raw dishes.

Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

White wine1 option
  • Stock + 1 tsp lemon juice or mild vinegar per 100 ml 1:1 by volume

    Less complexity.

    Still contains celery.

Vegetable stock2 options
  • Celery-free vegetable stock (check label) 1:1 by volume
  • Water + salt + pinch of herbs 1:1

    Less depth.

Cream2 options
  • Oat cooking cream (gluten-free labelled) or soy cream 1:1

    Curdles if boiled hard.

    Still contains soy.

  • Coconut cream (thick top of a can) 1:1

    Coconut flavour.

Chilli flakes1 option
  • Leave out (optional to-taste heat) leave out (optional to-taste heat)

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