Creamy Mushroom Sauce Without Cream Recipe

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by Maggie Turansky

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As one of the top sauces to put atop a steak (second only, in my opinion, to green peppercorn sauce) a creamy mushroom sauce is something absolutely delicious. But can you get a delicious version of this sauce without using any dairy products? Yes, you can!

This recipe is really simple but it results in a luscious and dreamy sauce that’s just as good as its cream and dairy-filled counterparts. Ready in about 20 minutes (and much of that time is inactive), it’s the perfect addition to anything that you think needs an amplified mushroom flavour!

Mushroom Sauce Without Cream or Milk
Mushroom Sauce Without Cream or Milk

How to Make a Dairy-Free Mushroom Sauce

As with virtually anything involving mushrooms, the first step of this recipe involves browning them. This develops the flavour of the dish and it’s definitely not something to cut corners on.

Because I finish this sauce (to give it its creamy texture) with tahini, I also recommend browning the mushrooms in a bit of toasted sesame oil.

Ingredients for this recipe
Ingredients for this recipe

So add some sesame oil to a large skillet along with some olive oil and set it over medium-high heat. Once shimmering, add your sliced mushrooms and a generous pinch of salt.

Cook these, stirring every so often, until they’ve released all of their moisture, have reduced significantly in size and are deeply browned – this will take about ten minutes.

Browning the mushrooms
Browning the mushrooms

Once your mushrooms have reached this stage, add in a finely minced shallot. Cook this for just a couple of minutes – only until it’s softened.

Then, add in a bit of minced garlic and some chopped fresh thyme. Cook this just until fragrant – only about thirty seconds. Next, sprinkle over a bit of flour. This is used to thicken the sauce.

Adding the flour
Adding the flour

Cook the flour with the mushrooms for a few minutes – you want to cook off the raw flavour. Then, deglaze with a bit of dry white wine. This adds touch of acidity and sweetness to the finished sauce.

Allow the strong alcoholic smell to cook off of the wine and for it to reduce significantly – this should only take about 2 minutes. Then, add some vegetable stock.

Pouring over the wine
Pouring over the wine

Let the sauce come up to a simmer and then taste to adjust for seasoning. Off heat, swirl in some tahini to add a luscious creamy texture and a lovely nutty flavour.

Serve the sauce right away – it will be great topped on just about anything! And, if you’re looking for a similar sauce and don’t mind incorporating a bit of dairy, then make sure to check our my mushroom sauce with sour cream – it’s super delicious, as well!

Stirring in the tahini
Stirring in the tahini
Mushroom Sauce Without Cream

Creamy Mushroom Sauce Without Cream

Perfect atop a steak or tossed with pasta, this mushroom sauce is very simply to make and completely dairy-free but sacrifices nothing in terms of texture and flavour.
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Servings 4
Prep Time 5 minutes
Total Time 20 minutes


  • 2 tsp toasted sesame oil
  • 300 g (4 cups) crimini mushrooms stems removed and thinly sliced
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 tsp fresh thyme minced
  • tsp plain (all-purpose) flour
  • 60 ml (¼ cup) dry white wine such as sauvignon blanc or pinot grigio
  • 120 ml (½ cup) vegetable stock
  • 2 tbsp tahini


  • Add the sesame oil along with a tablespoon of olive oil to a large skillet and set over medium-high heat. Once shimmering, add the mushrooms along with a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all of their moisture, have reduced in size considerably and are deeply browned, about 10 minutes.
    Browning the mushrooms
  • Add the shallot and cook, stirring constantly, until it's softened and translucent – about 2 minutes.
    Adding the shallots
  • Add the garlic and the thyme. Cook until very fragrant, only about 30 seconds. Sprinkle over the flour and cook, stirring constantly, for another 2-3 minutes.
    Adding the flour
  • Pour over the white wine and stir to combine. Allow the wine to reduce almost entirely and for the strong alcoholic smell to cook off – this will take 1-2 minutes.
    Pouring over the wine
  • Pour over the vegetable stock and, stirring constantly, bring to a simmer. Off heat, stir in the tahini. Season with salt and pepper to taste and serve immediately.
    Stirring in the tahini


Calories: 103kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 9mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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It is so easy to make a great mushroom sauce without using any cream and the results can rival any of those you’d find in a high-end steakhouse!

Are you looking for a great recipe for mushroom sauce? Have any questions about this recipe? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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