Delicious Mushroom Sauce
A Versatile Sauce For Pasta, Roasts and Potatoes
Delicious Mushroom Sauce is versatile and can be used for roast dinners, mashed potatoes, or even pasta. It features rich mushrooms sautéed in butter with flavors of paprika, mustard, garlic, and onion all bathed in a rich and creamy sauce.
I recently catered my cousin’s annual Christmas party and I used this delicious mushroom sauce as a side to bacon wrapped fresh green beans with a crispy onion ring accompaniment. It was a huge hit!
That is just one of the many uses for this sauce.
This sauce would also be wonderful with a holiday Rib Roast or Beef Tenderloin. I also love this sauce draped over creamy mashed potatoes.
There’s a recipe card at the end of the post, but first I’ve got your guide to becoming a saucy superstar.
A Fantastic Short Cut
Using Knorr sauces is an easy hack in some of my recipes. The Garlic and Herb Sauce Mix used for this recipe adds great flavor and depth to the sauce.
Their Parma Rosa packet has been a favorite of mine for decades in my Instant Pot Ravioli recipe. I turned a lot of my followers on to this brand of sauces.
I am not sponsored in any way by Knorr but I am not saying I wouldn’t agree to a free case of their delicious packets!
Where To Find
I find these sauce packets in almost every single grocery store and Walmart. They are usually on the top shelf in the aisle that sells all the gravies.
There are normally quite a few varieties of this brand. If you live rurally and have smaller stores, you can ask them to order.
I also see that there are multiple options to buy 12 packs on Amazon.
Completely Lost
If you absolutely cannot find the sauce packets, you can sub 1 1/2 cups of milk and 1 1/2 cups of heavy cream in this recipe and then bulk up the spices you added to the mushrooms.
I would sprinkle 2 tablespoons of flour after you season the mushrooms and sauté. Then add the butter, milk, and cream and bring to a simmer the same way you would if using the packets.
Give It Time
The trick to making really good mushrooms is giving them time to evaporate out ALL their liquid. This is especially true if you are old school and still wash your mushrooms.
I personally NEVER submerge my mushrooms in water because they are like sponges and absorb SO much liquid, then they cook up slimy.
If I am being honest I rarely if ever feel the need to wash mushrooms. Mushrooms are grown in a very sterile and organic environment and are never really sprayed with pesticides.
IF I get a batch of mushrooms that have some excess soil, I wipe them really well with a damp paper towel to get the dirt off.
When you are cooking mushrooms, it is very important to make sure to give them time to cook well, otherwise they just taste slimy and bitter.
Eat Or Drink
As I said in the previous paragraphs, this sauce is great on anything. You can use it for green beans or asparagus.
It is great as a gravy to meat or potatoes. You can even use it as a pasta sauce.
I will not judge you if you simply do shots of it! LOL!
Delicious Mushroom Sauce Recipe
This sauce is velvety and delicious, the perfect compliment to every meal.
Ingredients
- 2 packages of Knorr Garlic and Herb Sauce (pictured in post)
- 3 to 4 cups sliced mushrooms
- 1 medium sized yellow onion
- 6 tablespoons of butter
- 3 cups of whole milk
- 1 tablespoon of grainy mustard
- 1 tablespoon of soy sauce
- 1 teaspoon of black pepper
- 1/4 teaspoon of white pepper
- 1/2 teaspoon of paprika
- 1/2 tablespoon of garlic powder
- 1/2 tablespoon of onion powder
- 1 to 2 teaspoons of dried thyme
- 1/2 tablespoon of dried parsley
Instructions
- In a large skillet add 3 tablespoon of butter and your diced onions. Cook the onions low and slow until they are soft and almost translucent. Then add the sliced mushrooms.
- Sauté the mushrooms for approximately 30 minutes or until they are golden brown. I like them really well done. Make sure they cook where there is no liquid left in the pan. The time given is approximate and it may take more or less time on your stove, in the pan that you are using.
- When the mushrooms are fully cooked, add the mustard and the soy sauce and sauté for a few minutes until it is absorbed in.
- Add all of your seasonings at this point. Black pepper, white pepper, paprika, garlic and onion powder, dried thyme and dried parsley. Sauté for a minute or two.
- In a bowl add your two packets of garlic herb sauce and the 3 cups of milk. Whisk until smooth. Then add this to the pan. Add the remaining butter. Bring this all to a simmer and simmer 5 to 7 minutes, stirring occasionally until this sauce thickens up.
- Taste and adjust the seasoning.
- I have made this sauce ahead of time and reheated it. It reheats really well.
- You can add 2 tablespoons of brandy to the mushrooms when adding the mustard and sauce sauce for an even more rich flavor.