Discover Mushroom Sauce for Everythingtransform weeknights with a quick creamy topping that elevates any dish and sparks dinner idea inspiration

Scale

2 tablespoons olive oil

1 small yellow onion, finely chopped

3 garlic cloves, minced

12 ounces mixed mushrooms (cremini and/or shiitake)

1/2 cup dry white wine (optional)

1 cup vegetable broth

1/2 cup heavy cream

1 tablespoon soy sauce or tamari

1 teaspoon Dijon mustard

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

Salt and freshly ground pepper

Optional: 1 teaspoon lemon juice

Optional: 1 tablespoon butter

Heat olive oil in a wide skillet over medium heat. If using butter, add it here and let it melt. Add onion and cook until translucent and glossy, about 3-4 minutes.
Add mushrooms in a single layer; let them sit without stirring for 2-3 minutes to develop color, then stir and cook until they release their moisture and begin to brown, 6-8 minutes total.
Stir in garlic and thyme; cook about 1 minute until fragrant.
Pour in wine (if using) and simmer until reduced by half, 2-3 minutes. Scrape up any browned bits from the pan they add flavor.
Pour in broth and bring to a gentle simmer. Cook 5-7 minutes, or until slightly reduced and the flavors meld.
Lower heat and stir in cream and Dijon mustard; simmer until the sauce thickens enough to coat the back of a spoon, 3-5 minutes. If needed, whisk in a cornstarch slurry for extra body.
Season with soy sauce, salt, and pepper to taste. A squeeze of lemon juice at the end brightens the finish. Finish with chopped parsley if you like.

Dairy-free friendly with substitutions.nPairs with pasta, greens, or proteins.

Keywords: mushroom sauce, creamy mushroom sauce, dairy-free, pasta sauce, vegetarian, gluten-free option, one-pan, thyme, Dijon mustard