mushroom cream sauces

A lot of people in this area use condensed cream of mushroom soup as sauce instead of making it from scratch with real mushrooms. Yet, making the real thing isn’t difficult at all and it tastes a lot more intense, that much better.

A. mushroom cream sauce


We can go from very mellow to a spicy bite by adding more pepper. I prefer to use white pepper for this, but sometimes I forget and grab the black anyway. Black pepper speckles the sauce.

This sauce was thickened with oil dough, which gives it a shiny smooth texture. Oil dough is a quick and easy way to get he job done. I am not saying it is better or worse than any other thickening method, but I use it more often than others. You need to find out for yourself what fits your needs the best.

I don't usually remove the mushrooms to make the sauce. However, if there is a chance of interruption or delay, it may prevent the mushrooms from overcooking and getting rubbery chewy.


This is what you need for 2-4 servings:

  • 1 lb. button mushrooms, sliced
  • olive oil
  • 1 cup heavy cream
  • 2 tsp. flour
  • S&wP
Pic1: mushroom cream sauce


Cook the mushrooms:



Prepare the sauce:

Thickening the sauce with oil dough:

Finishing up:


Pic2: stew mushrooms
Pic3: add cream, oil dough
Pic4: thickened sauce


B. Portobello mushroom cream sauce


Quick and easy to make. It takes only a few minutes and it makes your steak so yummy. I cook Portobellos very different from the method I use for button mushrooms.

Baby Portobello mushrooms look like big brown button mushrooms. They have a stronger flavor and will color the sauce darker than button mushrooms. Once I got over the prejudice that I wouldn't have a white sauce, I started preferring them over the white ones.

The large Portobellos can get as big as a small desert plate, about a hand-span wide. Large Portobello mushrooms have black gills inside the cap that I scrape away before cooking them into cream sauce.

Portobello remain firmer when cooked, almost meat-like in texture. That makes them very popular with vegetarians as a meat substitute.

Duqqa is an Egyptian condiment consisting of a mixture of herbs, nuts, and spices.


This is what you need for 2 servings:

  • 2 medium Portobello mushrooms
    OR 1 lb. baby Portobello mushrooms
  • 2-4 tbsp. heavy cream
  • 1 tbsp. duqqa
  • S&P
Pic5: Portobello mushroom cream sauce



Pic6: fry the pepper
Pic7: add mushrooms
Pic8: with cream sauce.