Creamy mushroom sauce made with dried wild porcini and fresh mushrooms in a wine-and-cream base. This rich, aromatic sauce is perfect tossed with pasta, spooned over chicken, steak, or pork, or enjoyed on a slice of crusty bread.
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Creamy mushroom sauce — a favorite across Eastern Europe
Mushroom season is a cherished tradition in many European countries. Every autumn families head out early to the woods to forage for wild mushrooms, turning the day’s haul into delicious meals. For generations, at least one family member could reliably tell edible fungi from dangerous varieties, making mushroom picking both a communal and careful activity.
For me, the highlight of a mushroom-picking day was returning home and cooking a steaming pan of creamy mushroom sauce. The scent of wild mushrooms, butter, and wine simmering together is unmistakable and comforting.
Which mushrooms work best
Traditional Eastern European recipes often call for boletes and porcini, and chanterelles are prized for their delicate flavor. If you have access to fresh porcini, they make an excellent sauce, but you can substitute any flavorful mushrooms you can find: portobello, cremini (baby bella), shiitake, or mixed gourmet mushrooms all work well.
Using dried porcini is an easy way to add deep, earthy flavor even when fresh wild mushrooms aren’t available. Rehydrate the dried porcini in water and reserve that soaking liquid to build extra mushroom flavor into the sauce.
How to make the sauce
This is an approachable recipe that yields a deeply flavorful, silky sauce. If you use dried mushrooms, plan a bit of extra time for soaking and simmering.
- Soak dried porcini in warm water for about 15 minutes, then simmer them until tender (roughly 45 minutes). Keep the soaking/cooking liquid; it becomes part of the sauce.
- Sauté chopped onion in butter or oil until translucent, then add mushrooms in stages from firmest to softest: portobello first (about 5 minutes), then cremini/baby bella (3–4 minutes), and finally shiitake and the rehydrated porcini (2–3 minutes).
- Deglaze the pan with white wine and let it reduce until mostly absorbed.
- Strain 1/2 to 1 cup of the reserved porcini cooking liquid through a fine strainer (leave any grit behind) and add it to the pan. Simmer the mushrooms in this liquid for about 20 minutes until everything is tender, adding more liquid if needed.
- Finish with crème fraîche (or a splash of heavy cream or sour cream), season with salt and pepper to taste, and stir in chopped fresh parsley. Serve immediately.
Serving suggestions
This creamy mushroom sauce is versatile. A few great ways to enjoy it:
- Spooned over mashed potatoes for a comforting side;
- Tossed with short pasta shapes like farfalle, penne, or rigatoni;
- Poured over roasted or pan-seared chicken;
- Served on top of steak or pork chops;
- Used instead of tomato sauce on stuffed cabbage—an Eastern European classic.
Other mushroom recipes
- Wild mushroom risotto with bacon and leeks
- Truffled butternut squash and mushroom soup
- Mushroom black bean veggie burger
- Open-faced mushroom and cheese sandwich
- Mushroom pesto toasts with fontina
Here’s your printable recipe
Creamy Mushroom Sauce with Wild and Fresh Mushrooms
Rich, wine-infused mushroom sauce finished with crème fraîche and parsley. Serves 4.
Prep time: 30 minutes · Cook time: 1 hour · Total: 1 hour 30 minutes
Servings: 4 · Calories: ~114 kcal per serving
Ingredients
- 1/2 cup dried porcini mushrooms
- 2 portobello mushrooms, sliced
- 3.5 oz shiitake, sliced
- 1 lb (16 oz) cremini / baby bella mushrooms, sliced
- 1 large onion, chopped
- 1/4 cup white wine
- 1–2 tablespoons crème fraîche (or sour cream / splash heavy cream)
- 1–2 tablespoons ghee, butter, or olive oil for sautéing
- Fresh Italian parsley for garnish
- Salt and black pepper to taste
Instructions
- Place dried porcini in a small saucepan with 2 cups of water. Soak 15 minutes, then simmer about 45 minutes until tender. Keep the cooking liquid and strain later.
- In a large sauté pan, heat ghee, butter, or oil and cook the chopped onion until soft and translucent, about 3–4 minutes.
- Add portobello slices and cook about 5 minutes. Add cremini and cook another 3–4 minutes.
- Add shiitake and the cooked porcini, sauté 2–3 minutes more.
- Pour in the white wine and cook 3–4 minutes until mostly absorbed.
- Strain 1/2 to 1 cup of the reserved porcini cooking liquid through a fine strainer (discard any sediment) and add to the pan. Simmer about 20 minutes until mushrooms are tender, adding more liquid if necessary.
- Season with salt and pepper, stir in crème fraîche, and finish with chopped parsley. Serve hot.
Nutrition (approximate per serving)
Calories: 114 kcal | Carbohydrates: 13 g | Protein: 4 g | Fat: 4 g | Saturated fat: 2 g | Cholesterol: 11 mg | Sodium: 17 mg | Potassium: 840 mg | Fiber: 2 g | Sugar: 5 g
This post was originally published on March 15, 2015, and has been updated to include clearer instructions and extra tips for using dried porcini and fresh mushrooms.
About the author: Edyta is the creator of Eating European, where she shares recipes and food stories inspired by Polish and broader European traditions. Follow Eating European on social media channels such as Facebook, Instagram, Pinterest, and Twitter for updates and recipe ideas.