Creamy Garlic Mushroom Sauce

6 Servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Creamy Garlic Mushroom Sauce is the best thick creamy sauce for savory dinner dishes. A simple sauce with mushrooms, garlic, and heavy cream.

This easy, creamy mushroom and garlic gravy is a delicious, rich topping for any number of Main Dishes from steak to chicken to pasta. It takes a bit longer to make than traditional gravy but the deep flavors are worth it! For more tasty versatile Sauce Recipes try my Easy Alfredo Sauce and Blue Cheese Sauce.

Sabrina’s Creamy Garlic Mushroom Sauce Recipe

My Creamy Garlic Mushroom Sauce is the perfect addition to any savory meal! Take any simple cut of meat to a whole new level with this rich and creamy gravy. Make a new favorite pasta dish by serving it over some baked meatballs and egg noodles. You could even use it as a gravy over warm Buttermilk Biscuits for a fancy, delicious Mother’s Day brunch dish. No matter how you serve it, this rich, creamy and flavorful mushroom sauce is sure to be a hit.

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  • Butter: This delicious mushroom sauce is made with 8 tablespoons of butter, or a full stick of butter, so it’s extra rich, buttery, and creamy. You’ll use half the butter to cook the mushrooms then the remaining butter to finish the sauce.
  • Mushrooms: You need 1 pound of cremini mushrooms and you want to slice them about ¼ inch thick. Cremini mushrooms are more mature and have a bolder, earthier mushroom flavor than white button mushrooms.
  • Onion: Thinly sliced yellow onion is cooked in the pan drippings from the mushrooms and butter so the dish has the same rich, earthy mushroom flavor throughout. You can also use white onion or sweet onion.
  • Garlic: This mushroom sauce is also full of bold garlicky flavor which brings balance to the richness and earthiness. If you really like garlic flavor, you can add up to 5 cloves of fresh garlic.
  • Thyme: Thyme is a fragrant woody herb that is great to add sauces because you can add it early and it will slowly infuse the dish with flavor. Plus you can add the whole sprigs without needing to chop them first, which saves on prep time!
  • Flour: The ¼ cup flour helps thicken the sauce so it has a gravy-like consistency. You want to mix it separately so you don’t get clumps.
  • Water: A little bit of water helps loosen the sour cream and flour so they blend together smoothly.
  • Sour Cream: The ½ cup sour cream adds a tangy flavor that breaks up the heaviness from the butter and cream, while also adding some thickness to the sauce.
  • Broth: To give this sauce an extra rich and savory flavor, I used beef broth but you could also use chicken broth or vegetable broth. You could also swap 1 cup of broth with white wine or water for a lighter flavor.
  • Cream: This amazing sauce is finished with a ½ cup heavy cream to bring it all together and make it extra creamy. 
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Kitchen Tools & Equipment

  • Cooking Pan: I used a Dutch oven to make this sauce because it is large enough to hold the mushrooms, and later 4 cups of liquid, without anything spilling out the sides. You can also use a large heavy bottomed skillet.
  • Wooden Spoon: A wooden spoon or spatula is best for sauteing veggies because you can scrape all the tasty browned bits off the bottom of the pan without worrying it will scratch.
  • Whisk: Use a whisk or a fork to mix the flour, water and sour cream so it gets really smooth and you don’t have any clumps.
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How to Make

Time needed: 45 minutes.

  1. Cook the Mushrooms

    Heat a Dutch oven, or large skillet, on the stovetop over medium heat and melt 4 tablespoons of butter in the base of the pan. Add in the sliced mushrooms and cook for 10-12 minutes until they’re browned. Make sure to stir them sometimes so they don’t get burned.Creamy Garlic Mushroom Sauce cooked mushrooms in pot

  2. Saute the Onions

    Once the mushrooms are cooked, transfer them to a separate dish and add the onions to the same pan. Cook them for about 5-6 minutes, stirring occasionally until they are softened and slightly translucent.Creamy Garlic Mushroom Sauce onions in pot

  3. Season

    Add in the garlic, salt, pepper, thyme sprigs, and the remaining 4 tablespoons of butter. Cook these ingredients for 1 minute until the garlic is fragrant.

  4. Thicken

    In a separate small bowl, whisk the flour, water, and sour cream until smooth. Whisk the mixture into the onions and cook for 30 seconds. Creamy Garlic Mushroom Sauce sour cream and flour mixture whisked in bowl.

  5. Add the Broth

    Begin adding the beef broth a little at a time to the pan, whisking to absorb the flour before adding more. Keep whisking and adding until all the broth is added and the sauce is smooth. Add the mushrooms back to the pot and stir.Creamy Garlic Mushroom Sauce adding mushrooms and cream mixture to broth in pan.

  6. Cook the Sauce

    Bring the sauce mixture to a boil. Once it’s boiling reduce the heat to medium and continue cooking for 20 minutes, stirring every 5 minutes or so. The sauce is ready when it has been reduced by half and thickened to a gravy-like consistency.

  7. Finish and Serve

    Remove the thyme sprigs from the sauce. It’s okay if some of the leaves fell off during cooking, just fish out the woody stalks. Stir in the heavy cream and remove the sauce from the heat. Serve hot.Creamy Garlic Mushroom Sauce in pan finished with cream

Can this be made ahead of time?

While you can make this gravy ahead of time and reheat it later, it is best when you make it fresh. The mushrooms will continue to release liquid so the sauce will separate as it is cooled and reheated. However, if you want to make it ahead, it would make a great braising sauce for roasts, just hold off on the cream until just before serving. 

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Nutritional Facts

Nutrition Facts
Creamy Garlic Mushroom Sauce
Amount Per Serving
Calories 296 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 74mg25%
Sodium 808mg35%
Potassium 515mg15%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
Vitamin A 902IU18%
Vitamin C 3mg4%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Serve Creamy Mushroom Sauce

This is such a versatile recipe that you can serve it with a variety of savory dishes as a gravy or finishing sauce. It works as a great braising sauce for beef pot roasts and pork roast too. 

  • Main Dishes: Serve this sauce over your classic Grilled Pork Chops or Oven-Baked Chicken Breasts to transform them into a decadent dish. Some Turkey Meatballs cooked in this sauce would be a great easy main dish too. 
  • Roasts: You can use this sauce for Pot Roast or Pork Roast instead of the regular braising liquid. However, you would want to hold off on adding the cream. Once the roast is cooked, remove the meat, whisk in the cream and remove the thyme, then return the meat to the pan.
  • Pasta: You can use the gravy as a creamy-based pasta sauce. Serve it over egg noodles, penne, or your other favorite pastas. The creamy gravy makes a sauce similar to a stroganoff.
  • Potatoes: Serve the gravy over Mashed Potatoes or Baked Potatoes for a tasty side for your favorite comfort food. 
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How to Store

Store: Don’t leave Garlic Mushroom Gravy at room temperature for more than 2 hours. Once the Gravy has cooled to room temperature, store it in an airtight container in the fridge. It will keep well for up to 4 days.

Reheat: The gravy will naturally separate in the fridge, but if you reheat it on the stove, it will come back together. Slowly reheat it over medium-low heat, stirring frequently until it’s simmering and hot.

Freeze: Unfortunately, the delicious cream-base in this gravy means it won’t freeze well and will separate too much when thawed. I don’t recommend freezing it.

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Frequent Questions

Why is my mushroom sauce not thickening?

If the flour doesn’t get fully absorbed into the broth, your sauce won’t thicken properly. Make sure to slowly add a little broth at a time, whisking until it is smooth and incorporated before adding more.

What makes a sauce more creamy?

There are few ways to make your sauce more creamy. First is adding dairy like sour cream instead of milk because it’s already thick and creamy. Another way is using butter instead of oil to saute any veggies. Finally, adding heavy cream after the sauce is cooked so you get the rich creamy flavor without it breaking down or separating.

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Recipe Card

Creamy Garlic Mushroom Sauce

Creamy Garlic Mushroom Sauce is the best thick creamy sauce for savory dinner dishes. A simple sauce with mushrooms, garlic, and heavy cream.
Yield 6 Servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder


  • 8 tablespoons unsalted butter , divided
  • 1 pound crimini mushrooms , sliced
  • 1 yellow onion , thinly sliced
  • 3 cloves garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 3 sprigs fresh thyme
  • 1/4 cup flour
  • 2 tablespoons water
  • 1/2 cup sour cream
  • 4 cups beef broth
  • 1/2 cup heavy cream


  • Add 4 tablespoons butter to a large heavy skillet on medium heat.
  • Add in mushrooms and cook for 10-12 minutes, stirring occasionally, until browned.
  • Remove the mushrooms, add in the onions and cook for 5-6 minutes until softened.
  • Add in garlic, salt, pepper, thyme, and remaining butter, cooking for 1 minute until garlic is fragrant.
  • Whisk flour, water and sour cream together then add to the pot and cook for 30 seconds.
  • Whisk in the beef broth slowly ensuring it absorbs all the flour and is smooth.
  • Add the mushrooms back to the pot and stir.
  • Bring to a boil, then reduce to medium heat and cook for 20 minutes until reduced by half and thickened, stirring every 5 minutes.
  • Add heavy cream and remove thyme sprigs.
  • Stir well and serve.


Calories: 296kcal | Carbohydrates: 11g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 808mg | Potassium: 515mg | Fiber: 1g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg

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Creamy Garlic Mushroom Sauce finished in pot and garnished with herbs. Recipe Name across bottom.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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