Creamy Mushroom and Onion Cream Sauce

This mushroom and onion cream sauce will be your next go to for any type of protein, pasta, and more! It’s creamy, flavorful, comes together with just a few ingredients, and is good with nearly anything! You can top a steak with this, chicken, pork, any type of pasta, mashed potatoes and rice.

I put this sauce on top of my Baked Venison Meatballs with rice! Although it takes some time to make this sauce, it’s worth the wait.

REASONS YOU’RE GOING TO LOVE THIS RECIPE

Packed With Flavor – With an entire onion browned down and plenty of other flavor, this sauce would be a great addition to any dish.

Versatile – You can use this mushroom and onion cream sauce in SO MANY ways. It would be amazing with steak, chicken, pork, turkey, meatballs, mashed potatoes, rice, or any type of pasta.

Creamy – I’m going to be honest, I am not a fan of watery sauces. I love a creamy thick sauce. Something I can scoop up with my fork full of food. It’s no fun when you have a sauce that can’t even add flavor to every bite. Creamy sauces are life!

WHAT YOU’LL NEED TO MAKE THIS MUSHROOM AND ONION CREAM SAUCE

SUGGESTED EQUITMENT YOU MAY NEED:

• Large Cutting Board – You’ll be doing some chopping. So make sure you have some room to work with here.
• Measuring Cups & Spoons – This is a sauce you want to measure. I know some sauces you can just toss together, but you want to be consistent with the texture and cook on this one.
• Large Sauté Pan – With a whole onion, 2 packages of mushrooms and all the other ingredients, you need a big enough pan to accommodate everything. Preferably one with higher sides too, like this one!

INGREDIANTS YOU’LL NEED TO MAKE THIS MUSHROOM AND ONION CREAM SAUCE

• Sweet Onion or a White Onion – I would not use a red onion with this recipe, so stick to an onion that is white. I normally grab the sweet onions from Aldi! You’ll need to use an entire onion in this recipe.
• Mushrooms – I used 2 8oz containers of white button mushroom’s because I had them on hand, but this sauce would be good with baby bella mushrooms as well!
• Butter & Oil – I like using a combination of both. It browns everything well, while giving is a nice flavor with the butter!
• Worcestershire Sauce – This is where the flavor comes into play in giving this sauce a nice deep warm salty flavor.
• Minced Garlic – I’ll be the first to admit, I use minced garlic from the jar… I’m always trying to save time in the kitchen. Being a stay at home mom, the last thing I want to do is add unnecessary minutes to a dinner recipe. So minced garlic in the jar is for me! Also I got a huge jar from Sam’s Club! haha
• Heavy Cream – I love adding heavy cream to my sauces, it gives the perfect creamy consistency every time!
• Parmesan Cheese & Cream Cheese – Of course I use the parmesan cheese from the jar. You can also use regular cream cheese or whipped cream cheese like I did.
• Chicken or Vegetable Broth – You will finish this mushroom and onion cream sauce with a bit of broth to get the prefect creamy texture.
• Salt & Pepper – No recipe is complete without some S&P!

HOW TO MAKE THIS MUSHROOM AND ONION CREAM SAUCE

On your large cutting board, finely dice an entire onion. You can quickly pulse your onion in a food processor if you like. I ran mine through my small handheld food processor, it makes cutting onions super quick and easy.

Then clean, de-stem, and thinly slice up your mushrooms. Make sure you don’t cut them too thick. You want the mushrooms and onions to cook down a lot for this sauce. If everything is cut small it makes it a lot easier and quicker to cook down.

Take your large sauté pan and over a medium high heat melt your butter and oil. When the butter and oil are hot, add in your onions and mushrooms. Brown them up over medium high heat stirring often for about 20 minutes.

Make sure they don’t burn and stick to the bottom of the pan. You can adjust the heat as needed to brown everything nicely and cook it down. For me that took about 20 minutes.

When everything is sautéed add in your worcestershire sauce and minced garlic. Sauté that on a medium low heat for about 5 minutes until the garlic becomes fragrant and everything is deglazed from the pan.

Then add in the heavy cream and cook that down for about 5 minutes, bringing it to a light simmer.

You can now add in the parmesan cheese & cream cheese. Whisk everything together until thick and melty.

Last you will add in your broth. This will thin out the mushroom and onion cream sauce. Add in salt and pepper to taste and top with some fresh parsley if desired.

Pour this on anything you see fit! Enjoy!

THE BEST WAY TO STORE AND REHEAT THIS MUSHROOM AND ONION CREAM SAUCE

You can store this in the fridge in an air tight container for up to 5 days. I would not recommend freezing this sauce since it has cream in it.

To reheat this sauce you can put it on the stovetop in a small sauce pan on medium low heat, if you need to thin it out some add in a bit more broth. You can also pop this in the microwave until warmed to your likings.

FAQ’s RELATED TO THIS RECIPE

What mushrooms are best for cooking this sauce?

• I used a white button mushroom, you can use some Baby Bellas, or Cremini (Italian Brown)

What does heavy cream do to sauce?

• It’s an excellent thickener/enricher for soups and sauces, especially since cream (as opposed to half and half) will not curdle when boiled.

HERE ARE A FEW OTHER RECIPES I THINK YOU MIGHT LIKE TOO!

• Easy Baked Venison Meatballs ( used this sauce here over rice)
• Simple Spicy Vodka Pasta
• Almond Flour Crusted Stuffed Mushrooms

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