Easy Mushroom Sour Cream Sauce Recipe

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by Maggie Turansky

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This delicious and flavourful mushroom sauce 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 them thoroughly browned, you will be blessed with a delicious mushroom sauce for everything from steak to chicken to noodles to pork chops.

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. Finished with a swirl of sour cream at the end, it’s a lovely sauce that goes great on pretty much anything.

And if you’re looking for more steakhouse favourites, make sure to check out my creamed spinach recipe or consider making my green peppercorn sauce as well! I’ve also got a great recipe for a dairy-free mushroom sauce, if you’re more interested in that.

Mushroom Sauce with Sour Cream
Mushroom Sauce with Sour Cream

How to Make Mushroom Sour Cream Sauce

The first step 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.

Ingredients for this mushroom sauce recipe
Ingredients for this recipe

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.

Beginning to brown the mushrooms
Beginning to brown the mushrooms

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.

Browning the mushrooms
Browning the mushrooms

I also go into how to brown mushrooms in my mushroom soup recipe, green beans and mushrooms recipe, quiche recipe and my mushroom bucatini recipe.

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.

Adding the shallots to the mushrooms
Adding the shallots to the mushrooms

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 sauce so I’d urge you not to skip it – you can use rosemary, marjoram or oregano instead of thyme, if you wish.

Adding the garlic and thyme to the mushrooms
Adding the garlic and thyme to the mushrooms

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.

Adding the wine and stock to the mushrooms
Adding the wine and stock to the mushrooms

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.

Adding the sour cream to the mushrooms
Adding the sour cream to the mushrooms

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!

Mushroom Sauce Without Cream

Mushroom Sour Cream Sauce

This mushroom sauce is easy to make and swaps out the traditional heavy cream with thick sour cream to make it absolutely delicious!
4.6 from 11 votes
Servings 4
Prep Time 5 minutes
Total Time 30 minutes


  • 250 g ( cups) mushrooms thinly sliced (see note 1)
  • 1 large shallot minced
  • 2 cloves garlic minced
  • 1 tsp fresh thyme minced
  • 7 g (1 tbsp) plain (all-purpose) flour
  • 60 ml (¼ cup) dry white wine (see note 2)
  • 120 ml (½ cup) vegetable stock
  • 75 g ( 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.
    Browning the mushrooms
  • Add the diced shallot and cook, stirring frequently, until they're softened, about 5 minutes.
    Adding the shallots to the mushrooms
  • Add the garlic and thyme. Stir to combine and cook until fragrant, about 30 seconds to 1 minute.
    Adding the garlic and thyme to the mushrooms
  • 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.
    Adding the wine and stock to the mushrooms
  • Stir in the sour cream and simmer for another minute or two. Season with salt and pepper to taste and serve immediately.
    Adding the sour cream to the mushrooms



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.


Calories: 79kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 11mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g | Vitamin A: 141IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

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

Tried this recipe or have questions?Click here to leave a comment!

Making a delicious mushroom sauce using sour cream 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 great 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


  1. Tried it omg loved it, we substituted coconut milk with sour cream, still works out fine. Couldn’t find wine either so we left that out too didn’t know whether champagne and red wine would work or not. 😆Thank you.

  2. NICE. I am a private chef who studied at the French Culinary Institute in NY. I am always thrilled to add a “YUMMY” to add to my cache. I cook from every country as I have been teaching for a while….This is luciuos and SOUR CREAM? YEP

4.64 from 11 votes (11 ratings without comment)

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