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Feature image of mushroom sauce topping a spoonful of mashed potatoes.

Easy Mushroom Sauce (Without Cream)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 pound (500 g) mushrooms thinly sliced
  • ½ teaspoon salt + black pepper
  • 2 cloves garlic grated
  • 2 tablespoons (30 g) butter or non-dairy butter
  • 4 tablespoons (30 g) all-purpose flour
  • 2 cups (500 ml) broth vegetable, chicken, or mushroom broth — best if reduced sodium
  • 1 tablespoon soy sauce reduced-sodium

  • Prep the Ingredients: Clean 1 pound mushrooms and slice them thinly. Grate 2 cloves garlic and gather the oil, butter, flour, broth, soy sauce, salt, and pepper so everything is ready to go.
    Step 1 Slicing the mushrooms and preparing the ingredients to make the sauce.
  • Cook the Mushrooms: Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the mushrooms, ½ teaspoon salt, and pepper. Cook on medium-high heat for about 10 minutes, stirring now and then, until the mushrooms release their liquid and turn golden. Add the garlic and cook 2 more minutes. Transfer the mushrooms to a plate.
    Step 2 sautéing sliced mushrooms until golden and fragrant in large skillet.
  • Make the Sauce: In the same skillet, melt 2 tablespoons butter. Add 4 tablespoons all-purpose flour and whisk until smooth. Slowly pour in 2 cups broth while whisking to avoid lumps. Stir in 1 tablespoon soy sauce and let the sauce simmer for 30–60 seconds until it starts to thicken.
    Step 3 Whisking flour butter broth and soy sauce to skillet for thickening.
  • Combine and Serve: Return the mushrooms to the skillet and stir well. Taste and adjust the seasoning. Add a splash of broth if the sauce gets too thick. Serve warm.
    Step 4 Creamy mushroom sauce in a skillet just made.
Substitutions
  • Mushrooms → Cremini, baby bella, or white; swap with oyster or shiitake for deeper flavor.
  • Extra virgin olive oil → Use avocado oil or a light butter substitute.
  • Garlic → Replace with garlic powder or finely chopped shallots.
  • Butter → Use dairy-free butter or olive oil for a lighter option.
  • Flour → Swap with whole wheat flour, a gluten-free blend, or rice flour.
  • Broth → Use mushroom or chicken broth instead of vegetable broth for extra depth.
  • Soy sauce → Substitute tamari or coconut aminos.
Tips
  • Slice mushrooms evenly (or buy pre-sliced) so they brown at the same rate and build richer flavor.
  • Don’t rush browning—let the mushrooms release water and cook until the pan looks almost dry.
  • Use a large skillet so the mushrooms caramelize instead of steaming.
  • Grate the garlic so it melts smoothly into the sauce.
  • For a silky mushroom sauce with no cream, whisk the flour and butter until smooth before adding broth.
  • Add the broth slowly while whisking to keep the sauce lump-free; warm broth works best.
  • Soy sauce or tamari adds umami and natural color—no browning liquid needed.
  • If the sauce gets too thick, loosen this simple mushroom sauce with broth with a splash more broth.
  • Finish with fresh herbs like parsley or thyme to brighten the flavor.
  • Storage: Let the mushroom sauce cool completely, then store it in an airtight container in the refrigerator for 3–4 days. It also freezes well for up to 3 months.
  • How to Reheat: Warm it gently in a saucepan over low heat, stirring often. Add a splash of broth or water to loosen the sauce if it thickens in the fridge. You can also reheat small portions in the microwave in short bursts, stirring between each one.
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