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Mushroom-Cream Sauce


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  • 2 ounces dried mushrooms (or 1/2 lb fresh small mushrooms)
  • 3 tablespoons butter
  • 2 tablespoons water or more
  • 1 cup half and half
  • Salt to taste
  • 1 pinch freshly-ground white pepper
  • 3 tablespoons water
  • 1 tablespoon flour


Servings 1


Step 1

* Alternate Mushrooms: Black Chanterelle, Boletes, Fairy Ring Mushroom, Morels

If using dried mushrooms, quickly run water over the mushrooms in a colander to remove any sand just before cooking.

In a medium-sized saucepan, melt the butter and add the water. Add the mushrooms and cook slowly (for about 3 minutes) until the caps are soft. Add more water if needed. Add the half and half, salt, and white pepper. Simmer for 3 to 5 minutes. Blend the water and flour together and slowly stir into the sauce. Cook and stir 5 minutes until the sauce thickens.

This recipe yields 1 cup.

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