This creamed mushrooms recipe delivers rich, satisfying flavors from caramelized onions, garlic, butter and cream, finished with a red wine reduction. Serve over pasta, chicken or steak.
This simple yet elegant side dish combines caramelized onions, deeply browned mushrooms and fragrant garlic in a creamy red-wine reduction. The result is a silky, savory sauce that pairs beautifully with pasta, roasted chicken, steak or mashed potatoes.
There are many ways to enjoy these creamed mushrooms—use them as a sauce, a side, or a toast-topping appetizer.
Creamed Mushrooms
Full disclosure: this recipe takes time—about 40 minutes—but the flavor payoff is worth it. Browning mushrooms properly requires reducing their released liquid, and caramelizing onions also needs patience. Cooking with wine adds depth but needs a little time for the alcohol to evaporate and the liquid to concentrate.
If you can spare the time, this dish is straightforward and yields a restaurant-quality mushroom sauce.
Creamy Garlic Mushrooms
Garlic enhances the savory profile of mushrooms. To avoid an overly sharp garlic bite, add minced garlic after the mushrooms have had time to brown. Move the mushrooms to the pan edges, add garlic to the center, cook for about a minute until fragrant, then combine everything.
Creamed Mushrooms with Red Wine
Red wine brings concentrated flavor and a pleasant acidity to the sauce. As it reduces, the wine’s flavors intensify, creating a bold and savory base. Use a dry red you would enjoy drinking—Pinot Noir or Merlot work well. Avoid inexpensive “cooking wines” that may contain added salt or preservatives.
As the wine simmers away, the sauce thickens to a luxurious consistency that’s ideal over meats, pasta or vegetables.
Helpful Tip: Choose a wine you would drink. Avoid “cooking wines” that often include added sugars and preservatives.
What can be used in place of alcohol?
If you prefer not to use red wine, substitute with beef broth for a savory alternative, or try 100% cranberry juice for a non-alcoholic option that still lends depth and color.
Creamy Texture
This dish relies on cream for its luscious texture. Use heavy cream for the richest result, though half-and-half will produce a lighter sauce. You can adjust cream quantity to control thickness—more cream for a thicker, clingy sauce; less for a runnier sauce better suited to pasta.
If serving over moisture-rich vegetable noodles (zucchini or spaghetti squash), keep the sauce thicker so it won’t be overwhelmed by the extra water.
How to Clean Mushrooms
Mushrooms are porous and absorb water quickly, which can prevent proper browning. If they aren’t visibly dirty, skip washing. Instead, wipe them with a dry or slightly damp paper towel and trim any tough spots with a small knife. Dry-cleaning preserves texture and flavor.
If you prefer organic produce, that’s fine, but conventionally grown mushrooms often require little to no pesticide use and are a reasonable choice if organic is not available.
Helpful Tip: Don’t soak mushrooms. Gently wipe with a slightly damp paper towel to remove dirt and keep them dry for better browning.
How to Make Creamed Mushrooms
The printable recipe follows below in the recipe card.
Key ingredients:
- Fats: a mix of butter and olive oil
- Onions: yellow onion, sliced
- Mushrooms: baby bella or white mushrooms, cleaned and quartered
- Garlic: minced
- Red wine: dry red wine (Pinot Noir or Merlot) or substitute broth/cranberry juice
- Cream: heavy cream (or half-and-half)
- Salt & pepper: season to taste
Step 1. Heat butter and olive oil in a large skillet over medium-high heat and caramelize the sliced onions until soft and golden, about 10 minutes.
Step 2. Push the onions to the pan edges to create a well. Add the mushrooms, season with salt and pepper, and cook over medium-high heat for about 15 minutes until the mushrooms release their liquid and then brown and become tender.
Step 3. Add minced garlic, cook about a minute until fragrant, then pour in the wine (or broth) and deglaze the pan, scraping up browned bits. Reduce gently over low heat until slightly thickened, about 2 minutes.
Step 4. Stir in the cream and simmer a few more minutes until the sauce is combined and slightly thickened. Adjust seasoning with salt and pepper, then serve warm.
Frequently Asked Questions and Helpful Tips
Yes. Replace butter with ghee or a neutral oil, and swap heavy cream for a thick dairy-free yogurt thinned with a little plant milk or broth to reach the desired consistency.
Store leftovers in an airtight container in the refrigerator for up to one week. Freezing is not recommended, as the cream and mushrooms can change texture when thawed.
Reheat gently on the stovetop over medium-low in a small saucepan. Add a tablespoon or two of cream, milk, broth or water if the sauce needs thinning, and stir until warmed through.
How to Serve Creamed Mushrooms
These mushrooms are versatile. Serve them over mashed potatoes, rice, pasta, or alongside roasted chicken or steak. They also make an elegant topping for toasted bread as an appetizer.
Suggested pairings:
- Mashed potatoes or buttered potatoes
- Roast chicken or grilled steak
- Simple pasta tossed with the sauce
If you make this, please leave a recipe rating and a review. Thank you!
Printable Recipe
Creamed Mushrooms
Anya @ Prepare & Nourish
Ingredients
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, sliced
- 1 ½ pounds mushrooms (white or baby bella), cleaned and quartered
- 2 garlic cloves, minced
- ½ cup dry red wine (or broth/cranberry juice)
- ½ cup heavy cream (or half-and-half)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat butter and oil in a large skillet over medium-high heat.
- Add the sliced onions and sauté about 10 minutes until translucent and starting to caramelize.
- Push onions to the sides, add mushrooms to the center, season with salt and pepper, and cook 15 minutes or until mushrooms are browned and tender.
- Add garlic and cook about 1 minute until fragrant.
- Pour in the wine or broth and deglaze the pan, scraping up browned bits. Reduce on low for about 2 minutes.
- Stir in the cream and simmer until the sauce thickens slightly. Adjust seasoning and serve warm over pasta, chicken, steak or mashed potatoes.
Notes
Dairy-free option: replace butter with ghee or oil and use a dairy-free yogurt thinned with plant milk instead of heavy cream.
Storage: refrigerate leftovers in an airtight container for up to one week. Avoid freezing when possible to preserve texture.
Reheating: warm gently on the stovetop with a splash of cream, milk, broth or water to loosen the sauce if needed.
Nutrition
Nutrition figures are estimates provided by an online calculator and should not replace professional advice.
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This post was originally published April 2016 and has been updated with additional information.