Easy n Creamy Mushroom Sauce



I think when you say “Mashed Potatoes“, automatically some sauce has to come with it. The highest probability is always for Mushroom Sauce, isn’t it? So let it be the second recipe for the three back-to-back junk food favorites for this week.


My girls can’t stand mushrooms. I have no clue why. The day we make something with mushroom, they frown. I try to tell them it is a nice meaty vegetable that won’t make you miss the meat, but somehow it doesn’t go much with them. So when I was making this sauce, I was kind of sure that my girls wouldn’t have it. Anyway, since I was craving for it, I got to making it. I wanted to make a sauce with pantry ingredients. I didn’t want the recipe to be over complicated, with spices that we may normally not stock in our store cupboard. That is when I chanced upon this link and modelled my sauce towards it. I have used basil in my sauce, but you could very well skip it or replace it with some other herb like thyme or rosemary. The white pepper added a beautiful flavor to the sauce, but feel free to skip if you don’t have it. But I tell you again – please have it in your pantry, you will surely fall in love with it.


OK, so coming back to whether my girls had it or not – oh, they did! They said that it tasted amazing with the mashed potatoes. Alhamdulillah… maybe their taste buds are getting refined with age… don’t know! 😀 Off to the recipe…





Easy n Creamy Mushroom Sauce

Course Sides
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Rafeeda


  • 500 gm white mushrooms
  • 1 tbsp olive oil
  • 10 gm butter
  • 3 cloves garlic minced
  • 1 tsp dried basil
  • 125 gm pack thick cream
  • 1 cup milk
  • 1 tbsp corn flour
  • Salt and pepper to taste
  • 1 tsp white pepper powder
  • 1 tbsp dried parsely
  • Juice of half a lime


  • Chop the mushroom into thin slices.
  • In a saucepan, heat the olive oil and butter. Add the mushrooms.
  • Cook till it starts wilting and releases fluid. Add the garlic and basil and continue to cook for around 5 minutes till done.
  • Add the cream along with seasoning and give a good mix.
  • Whisk the cornflour into the milk and pour into the mixture. Mix well till the sauce thickens.
  • Add the remaining ingredients and switch off. Adjust seasoning.
  • Serve warm with mashed potatoes and fried chicken on the side.


Instead of basil, you can use thyme or rosemary. I used what I had in my pantry.
If you have parmesan cheese in your pantry, you can add that at the end before switching off and just till melted.


I had made the mashed potatoes and this mushroom sauce along with steak and boiled vegetables for dinner over the last weekend. Unfortunately the steak turned a dud. I guess it is in our mentality that if we cook meat only for a minute or so, it may not be done. Hehe… We had some rubbery steak but everything else on the plate was Alhamdulillah delicious. If I were on a cookery show, I would have been surely shown the door, that bad the steak was! 😀 But still, keeping a picture of the plate on the blog, just for memory sake, to remind myself that I still have to find what works best for steak and make it up… hehe…


The vegetables on the side are frozen broccoli, carrots, cabbage and corn, dropped into boiling water and drained, seasoned with some salt and pepper.

Join the Conversation

  1. Mushroom Sauce looks awesome, lovely sis…

    1. Rafeeda AR Author says:

      Thanks a lot Priya…

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