Mushroom Sauce

Mushroom Sauce

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 1 pound mixed mushrooms (crimini and chanterelle), sliced
  • 2 tablespoons sunflower oil
  • 1/2 cup minced shallots
  • 1 clove garlic
  • 1 sprig thyme
  • 1/2 cup white wine
  • 8 ounces heavy cream
  • 1/2 tablespoon arrowroot powder
  • 1/4 cup cold water
  • Salt and white pepper, to taste
  • 1 ounce unsalted butter


Sauté mushrooms in oil over medium-high heat until they start to brown. Add shallots, garlic clove and thyme; sauté for 2 minutes.

Add white wine and reduce until it is almost completely evaporated. Add heavy cream and bring to a simmer. Mix arrowroot in cold water and add to the sauce. Simmer and stir until thickened. Remove thyme sprig and garlic clove, then season with salt and white pepper. Stir in butter and serve.

Special notes:

The arrowroot method can be omitted if you reduce the cream over medium-high heat until desired thickness is reached. The arrowroot method works well for larger batches.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member