Delight in a velvety mushroom sauce that captivates with earthy cremini mushrooms and aromatic garlic blended in a rich fusion of chicken broth and heavy cream. A touch of Dijon mustard adds a refined sharpness, while salt and pepper round out the flavors, making it an exquisite pairing for pasta, steak or roasted vegetables.

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I first tried this Creamy Dijon Mushroom Sauce recipe and it quickly became one of my favs. I use 8 oz sliced mushrooms, 2 tablespoons unsalted butter and 2 cloves garlic minced to build a base that really brings out the flavor.

Then, I add 1 cup chicken broth and 1 cup heavy cream to create a smooth, rich texture, finishing it off with 1 tablespoon Dijon mustard. Its a great example of how a simple blend creates a dish that can be a chicken mushroom white sauce or even a mushroom with cream sauce.

The Dijon mustard gives it a tang that reminds me of a dijon gravy and is perfect for anyone into authentic dijon recipes. I also season with salt and freshly ground black pepper to taste.

This dish is easy to prepare and offers a balance of creamy richness with the healthy goodness of mushrooms and garlic.

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how the mushrooms get browned up really nice in the butter giving it such a deep, earthy flavor that instantly makes me hungry. Second, I’m a big fan of the creamy texture – mixing the heavy cream with chicken broth creates a rich sauce that’s both comforting and indulgent. Third, the garlic and dijon mustard add this tangy, savory kick that makes the whole dish kind of addicting. Lastly, I appreciate how quick and easy it is to make which is perfect when I’m crunched for time but still want a tasty meal.

This creamy mushroom sauce is super easy to whip up. It all comes together by cooking sliced mushrooms in butter until they’re nice and browned, then tossing in some garlic for that awesome aroma. After that, you add in chicken broth to let it simmer and reduce a bit. When you slowly stir in the heavy cream and mix in the dijon mustard its like magic, making a thick and flavorful sauce in just a few minutes. I love that it’s simple, flexible, and always ends up tasting amazing even if i forget to measure everything perfectly.

Ingredients

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Mushrooms: They add a earthy flavor, fibre, and antioxidants.
They are low in calories.
Butter: It gives the sauce a rich, creamy texture with a pleasing, savory taste.
Garlic: Packed with flavor and health perks, it boosts the sauce and your immunity.
Chicken broth: This ingredient brings a savory, protein-rich base and deep, salty notes.
Heavy cream: It makes the sauce smooth, rich, and a bit indulgent in every bite.
Dijon mustard: Offers a tangy kick that balances the creamy, savory flavors pretty well.

Ingredient Quantities

8 oz sliced mushrooms (cremini or button)

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

Salt to taste

Freshly ground black pepper to taste

How to Make this

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1. Melt the butter in a large skillet over medium heat.

2. Toss in the sliced mushrooms and cook ’em until they get a nice brown color.

3. Add the minced garlic and stir it around for about a minute until it smells awesome.

4. Pour in the chicken broth and let it simmer so it reduces a bit.

5. Lower the heat then stir in the heavy cream slowly.

6. Mix in the Dijon mustard making sure it blends well with the sauce.

7. Let everything simmer together for 3 to 5 minutes so that it thickens nicely.

8. Taste the sauce then season with salt and freshly ground black pepper as needed.

9. Once it’s creamy and the flavors are well combined, remove it from the heat and serve.

Equipment Needed

1. A large skillet
2. A spatula or wooden spoon for stirring
3. A set of measuring cups
4. A set of measuring spoons
5. A knife and cutting board
6. A medium pot for simmering broth if not using the skillet solely for that
7. A serving dish

FAQ

Q: What kind of mushrooms works best in this sauce?

A: You can use cremini or button mushrooms. They add a lovely earthy taste. Some folks even try porcini if they want a richer flavour.

Q: Can I make this sauce vegan?

A: Yup, just substitute the unsalted butter with a plant-based butter, heavy cream with a non-dairy cream like coconut cream, and use vegetable broth instead of chicken broth.

Q: How do I clean the mushrooms properly?

A: Wipe them with a damp paper towel instead of rinsing them. Rinsing can make them soggy, which might affect the texture of the sauce.

Q: How long should the sauce simmer?

A: Let it simmer on low heat for about 5-7 minutes. That gives the sauce time to thicken and lets the flavours blend together.

Q: Can I substitute the Dijon mustard if I don’t have any?

A: While Dijon provides that tangy kick, if you're out, you can use a mild yellow mustard. Just keep in mind that the flavor might be slightly different.

Creamy Dijon Mushroom Sauce Recipe Substitutions and Variations

If you cant find cremini mushrooms, you could try using portobello mushrooms, or even a mix of different mushrooms to keep it interesting.
If you’re out of unsalted butter, olive oil or even a bit of margarine works great as a substitute.
If you don’t have chicken broth on hand, vegetable broth works just fine and keeps the flavor nice and savory.
For heavy cream, you could mix half and half with a little extra butter, or even try coconut cream though it might add a hint of coconut flavor.
Don’t have Dijon mustard? Whole grain mustard can do the trick, or you could mix a pinch of turmeric with a splash of vinegar in a pinch.

Pro Tips

1. Make sure not to overcrowd your pan when you add the mushrooms so they brown nicely instead of steaming, which is key for a richer flavor.
2. Try adding the garlic only once the mushrooms are well browned to prevent it from burning and turning bitter.
3. When you stir in the heavy cream, lower the heat even more so it doesn’t curdle, and go slowly so the sauce stays smooth.
4. Taste as you go with salt and pepper so you can adjust the seasoning to fit your liking – it’s much better than guessing at the end.