Mushroom Sauce

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This Mushroom  sauce is a simple but flavorful pan sauce, perfect for serving over beef, chicken, or pork. Deliciously simple this easy pan sauce is one you’ll go back to time and again!

Chicken with mushroom sauce.

Sometimes I’ll dress up a steak,  grilled chicken or meatloaf with this simple mushroom sauce. This mushroom sauce starts as a velouté, which is a classic French sauce that is thickened with a roux. (This post was originally published on June 18th, 2014. As an Amazon Affiliate, I earn commission on qualifying purchases.)

What is a roux?

A roux is a mixture of butter and flour which thickens soups, stews and another classic French sauce, béchamel. 

What’s the difference between béchamel and velouté?

Both a béchamel sauce and a velouté start with a roux of butter and flour. The butter and flour are cooked until the flour begins to bubble and loses its floury taste. The roux, or flour should never be browned, as part of the beauty of the velouté or béchamel is its pale appearance. Then a liquid is added to the roux to achieve a smooth sauce. The liquid in béchamel is milk or sometimes cream, whereas a veloute uses chicken broth. 

What kind of mushrooms are used in mushroom sauce?

Ingredients for mushroom sauce.

For this mushroom sauce recipe, I used common white mushrooms.

Cremini mushrooms.
Brown or Cremini mushrooms.

You can use Cremini or brown mushrooms, white button mushrooms, or even more exotic mushrooms like oyster or shiitake.

Asian mushrooms.

Can you use wine?

This recipe does not use wine, but you can substitute some of the wine for the broth if desired. The alcohol will burn off and just leave the flavor.

How can I make mushroom sauce vegetarian?

To make mushroom sauce vegetarian, substitute the chicken broth for vegetable broth.

How can I make mushroom sauce gluten free?

To make this sauce gluten free, simply substitute your favorite gluten free flour blend like King Arthur’s Measure for Measure flour blend.

How do you make mushroom sauce?

Start by sautéing the mushrooms. Remove them from the pan and set aside once they’re cooked, about 5 minutes. No need to clean out the sauté pan, we’ll scrap up the brown bits to flavor the sauce.

cooking the mushrooms.

Next make a roux by melting butter in a medium sized skillet.

melting butter.

Whisk in the flour and cook until the flour begins to bubble, but not brown.

making the roux.

Slowly whisk in the chicken or vegetable broth.

adding the broth.

Continue adding the broth while whisking, and cook until desired thickness.

Adding broth slowly allows you to control how thin or thick you would like your sauce.

whisking a veloute sauce.

Generally a sauce is the “correct” consistency when it coats the back of a spoon, but this is subjective. You may prefer a thinner or thicker sauce.

sauce coating the back of a spoon.

Next, add in the sautéed mushrooms and stir until combined. Check seasoning, adding white pepper and kosher salt to taste.

Adding back the mushrooms.

Why do my cooking times differ from yours?

Cooking times can vary for a number of reasons. If your skillet or pan is smaller or larger the mushrooms or the sauce could take more or less time. Every range is different, that is why I always give not only a range of cooking times, but also a description of what the finished product should look like.

Chicken with gravy.

What else could I serve with this mushroom gravy?

If you want to up your turkey game, you could use this mushroom gravy on your Thanksgiving bird. Just substitute turkey broth for the chicken broth. This Lemon chicken is quite simple, and this gravy would definitely dress it up!

Chicken with gravy.

Mushroom Sauce

Mushroom Sauce for chicken, steak or pork.
4.98 from 45 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sauce
Cuisine French
Servings 4 servings
Calories 203 kcal


  • 8 ounces mushrooms sliced or quartered, depending on size.
  • 2 shallots minced, about 1/3 cup
  • 4 Tablespoons butter divided
  • 2 Tablespoons olive oil
  • 2 Tablespoons flour (gluten free flour may be substituted)
  • 1 Tablespoon fresh thyme leaves chopped
  • Kosher salt and white pepper to taste
  • 1 cup chicken broth (or vegetable broth for a vegetarian version)


  • In a medium sized skillet over a medium heat, melt 2 Tablespoons butter and 2 Tablespoons olive oil. Add shallots, mushrooms and fresh thyme and sauté, stirring frequently, about 5 minutes, or until mushrooms are tender.
  • Remove mushrooms and shallots from skillet, but do not wipe. 2 Tablespoons butter and 2 Tablespoons flour and stir over medium heat for about 2 minutes. Adjust heat so that butter and flour do not brown. The roux should be pale golden
  • Slowly add in the broth, whisking to incorporate. Cook for about 5 minutes, or until sauce is desired consistency. If you'd like a thicker sauce, add less broth. For a thinner sauce, add a bit more. Add sautéed mushrooms and serve over meat, chicken or pork.


Serving: 1servingCalories: 203kcalCarbohydrates: 8gProtein: 3gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 31mgSodium: 313mgPotassium: 251mgFiber: 1gSugar: 2gVitamin A: 435IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. Beautiful! I keep cognac and brandy on hand as well, and only for cooking! But I usually light it on fire and flambe what’s in the skillet. I will try your directions next time! Thanks!

  2. Thanks for the great recipes! I see comments about brandy which would be an interesting touch to the mushroom sauce, but am I missing that in the directions?

    1. Hi Lisa, the original recipe which I posted in 2014 had brandy. I decided to do update it without. If you want to add brandy, I would deglaze the pan with a couple of Tablespoons of brandy after sautéing the mushrooms. I’ll be doing a new recipe with brandy in the future. Hope that helps!

4.98 from 45 votes (42 ratings without comment)

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