This delicious and flavourful mushroom sauce without cream recipe can be used in a host of applications, requires only a handful of ingredients and is super simple to make.
You don’t need expensive or fancy mushrooms to make this sauce – so long as you are patient enough to get the thoroughly browned, you will be blessed with a delicious mushroom sauce for everything from steak to chicken to noodles to pork chops.
To make a creamy mushroom sauce, I’ve subbed the traditional cream for sour cream. This amps up the flavour a bit and sour cream has about half of the fat content as the heavy cream used in mouse mushroom sauce recipes.
Adding a bit of shallot, garlic and thyme accentuates the taste of the mushrooms and using a splash of dry white wine adds some depth and a bit more acidity.
So if you’re looking for a great recipe for mushroom sauce without cream or milk, then this is the one for you!
How to Make Mushroom Sauce without Cream
The first step in making this mushroom sauce recipe without cream is to brown your mushrooms.
If you follow no other instructions of mine, please follow this – make sure to brown your mushrooms thoroughly! This will seriously make or break the sauce and the flavour difference will be significant.
Browning mushrooms can take some time, so make sure to be patient. But it is also super easy. So heat some olive oil in a large skillet over medium heat until shimmering.
Then, add in the mushrooms along with a generous pinch of salt. Salting the mushrooms now will draw out their moisture initially and allow it to evaporate so the mushrooms can brown.
You will notice a fair amount of liquid initially, but soon the mushrooms will begin to shrink and brown.
Keep in mind that it does take a while for the mushrooms to brown properly, so plan for this stage to last about fifteen minutes.
Once your mushrooms are golden brown and about a quarter of the size they initially started, it’s time to add some diced shallot. Cook the shallot for about five minutes – just until it has softened.
Now, crush in a couple of cloves of garlic and a good amount of chopped fresh thyme.
The thyme really adds to the flavour of this mushroom sauce without cream so I’d urge you not to skip it – you can use rosemary, marjoram or oregano instead of thyme, if you wish.
Next, sprinkle over a little bit of flour. This will help thicken the sauce once you add the liquid. Cook the flour for a few minutes, just to cook off the raw taste.
Then, pour over a bit of white wine. Use a dry white wine here – something that you would drink yourself. Sauvignon blanc or pinot grigio works well.
Cook the wine until it has mostly evaporated and the strong alcoholic smell has cooked off. Once the wine has reduced, add some vegetable stock.
I call for veggie stock in this recipe for mushroom sauce because I wanted to make it vegetarian, but using chicken stock would be completely fine if you don’t care about that! Bring the sauce to a simmer.
Now it’s time to add your sour cream. This is essential if you want to make a creamy mushroom sauce without cream.
In fact, I think it makes it taste much better. If you would like to make this slightly healthier, you could use a full-fat Greek yoghurt, but I haven’t tested that so can’t speak for the results.
Stir the sour cream into your sauce and bring it up to a simmer. Taste the sauce to adjust for seasoning, adding salt and pepper where needed.
Now, it’s ready to serve with your steak, pork chops, chicken or in whatever application you would wish!
- 250g (8oz) mushrooms, thinly sliced (see note)
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 7g (2 teaspoons) flour
- 60ml (1/4 cup) dry white wine (see note)
- 120ml (1/2 cup) vegetable stock
- 75g (1/3 cup) sour cream
- Add a 2 tablespoons of olive oil into a large skillet. Set over medium heat and heat until shimmering. Add the mushrooms, along with a generous pinch of salt, and cook, stirring frequently, until they have released their moisture, decreased in size and have begun to brown considerably, about 10-15 minutes.
- Add the diced shallot and cook, stirring frequently, until they're softened, about 5 minutes.
- Add the garlic and thyme. Stir to combine and cook until fragrant, about 30 seconds to 1 minute.
- Sprinkle over the flour and stir to combine with the mushrooms. Cook for a further 2-3 minutes, until the raw flour smell has cooked off and a nutty aroma emerges.
- Pour over the wine and stir to combine. Cook until the alcoholic smell has burned off and it has all but reduced, about 2-3 minutes. Pour in the stock and bring to a simmer.
- Stir in the sour cream and simmer for another minute or two. Season with salt and pepper to taste and serve immediately.
1. Use any kind of mushrooms here - or a mix of mushrooms. I tested the recipe with a mixture of crimini and shitake mushrooms.
2. Use a dry wine that you would drink - sauvignon blanc or pinot grigio are good options.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 97mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Making a healthy mushroom sauce without cream or milk is easy so long as you have the patience to brown your mushrooms! This sauce is great to use in so many different applications and it’s sure to quickly become a favourite.
Do you want to make a mushroom sauce without any cream? Have any questions about this recipe? Let me know in the comments!