This mushroom sauce is all about comfort food done right! With a creamy base that brings out the rich flavors of mushrooms, it’s a fantastic addition to meats or veggies, creating something special for any meal.
This creamy mushroom sauce recipe tackles issues of blandness and insufficient richness often found in typical mushroom sauces, ensuring a flavorful experience.
I remember trying to whip up a mushroom sauce once, only to realize I’d forgotten to sauté the mushrooms first! The difference in texture and depth of flavor was a real eye-opener. This recipe addresses common struggles like uneven cooking and lack of flavor, making sure anyone can enjoy a satisfying dish.
What’s great about this creamy mushroom sauce recipe is its quick prep time of just 8 minutes and cooking time of 12 minutes, perfect for a weeknight dinner. In no time, you’ll have a sauce that smooths out perfectly without losing that indulgent texture.
If you want to add more variety to your weeknight meals, be sure to check out my Creamy Queso Rice with Juicy Steak Strips!
Table of contents
Why You Will Love This Recipe
- Rich & Earthy Flavor , The mix of sautéed mushrooms and garlic creates a deep, savory base that highlights the earthiness, making each dish feel more sophisticated.
- Quick to Prepare , With just 20 minutes total, you can whip up this sauce without breaking a sweat, making it a prime choice for busy weeknights.
- Versatile Ingredient Use , This sauce comfortably pairs with anything from chicken to vegetables, ensuring you can enjoy it across various meals without boredom.
- Make-Ahead Convenience , The creamy mushroom sauce stores well in the fridge, allowing you to prepare it in advance and enjoy the convenience of a quick reheat later.
Creamy Mushroom Sauce for Meat and Vegetables
- Prep Time: 60 minutes
- Cool Time: Chill time varies; see notes
- Cook Time: 25 minutes
- Total Time: 8 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy vegetarian lion’s mane ‘crab’ cakes made with panko, Old Bay, and a lemon-dill aioli. Fry until golden and serve with lemon wedges.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion´s Mane Mushrooms: Add shredded lion´s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mushrooms: Choose fresh, firm mushrooms like cremini or button for a meaty texture. Avoid soggy or slimy ones, as they won’t hold up in the sauce.
- Heavy cream: Use a good quality heavy cream to get that rich and creamy consistency. Make sure it’s fresh for the best flavor and texture.
- Shallots: Opt for shallots over regular onions, they provide a milder, sweeter taste that really enhances the sauce’s depth. Look for ones that are firm and don’t have any brown spots.
- Garlic: Fresh garlic is key for a flavor boost! Use whole cloves instead of pre-minced to avoid that overly pungent taste. Choose dry, firm bulbs.
- Thyme: Fresh thyme brings a lovely earthiness. Look for bright green leaves; dried thyme works as a backup, but fresh makes a difference.
- Mushrooms: Choose fresh, firm mushrooms like cremini or button for a meaty texture. Avoid soggy or slimy ones, as they won’t hold up in the sauce.
- Heavy cream: Use a good quality heavy cream to get that rich and creamy consistency. Make sure it’s fresh for the best flavor and texture.
- Shallots: Opt for shallots over regular onions, they provide a milder, sweeter taste that really enhances the sauce’s depth. Look for ones that are firm and don’t have any brown spots.
- Garlic: Fresh garlic is key for a flavor boost! Use whole cloves instead of pre-minced to avoid that overly pungent taste. Choose dry, firm bulbs.
- Thyme: Fresh thyme brings a lovely earthiness. Look for bright green leaves; dried thyme works as a backup, but fresh makes a difference.
Recipe Tips
- If mushrooms release too much moisture while cooking, avoid adding salt until they’ve browned for about 4-5 minutes to achieve better texture.
- When the sauce thickens excessively after adding cream, incorporate ¼ cup of extra broth gradually to adjust consistency while simmering.
- If the cream starts to split, lower the heat and stir continuously, allowing it to simmer gently for a few minutes for smooth texture.
- For a strong garlic flavor, add minced garlic 30 seconds before removing the sauce from heat instead of earlier in the cooking process.
- If you want a richer flavor, deglaze the pan with ¼ cup of chicken broth instead of wine after browning mushrooms for added depth.
Serving Suggestions
Serve over grilled chicken or roasted vegetables for a hearty meal. Pair with sautéed asparagus or a fresh spinach salad for a light option.
Use to make creamy mushroom soup or pasta dishes like fettuccine. Add to meatloaf or shepherd’s pie for extra richness.
Top with fresh parsley or a sprinkle of grated Parmesan for flavor. Consider a drizzle of balsamic reduction or lemon juice for brightness.
Recipe variations
- You can use a mix of cremini, shiitake, or button mushrooms to vary the flavor and texture of this creamy mushroom sauce, adjusting quantities to total 10 ounces.
- Add 2 teaspoons of fresh thyme and ½ teaspoon of black pepper to the sauce for herbal and spicy notes that suit baked or grilled meats well.
- Either chicken broth or vegetable broth can be used as the 1 cup base liquid, depending on whether you want a richer or lighter sauce.
- If doubling this recipe to serve six, increase butter to 8 tablespoons and heavy cream to 2 cups, cooking the mushrooms in batches as needed to avoid steaming.
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How to Store?
To keep your creamy mushroom sauce fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 6 hours. Stir gently before use.
Refrigeration: Place in an airtight container in the refrigerator up to 3 days. Reheat gently on low heat to avoid curdling.
Freezing: Transfer to a freezer-safe container; freeze up to 2 months. Thaw in the refrigerator overnight and reheat slowly.
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