Kosher Easy Mushroom Cream Sauce (Dairy) Recipe

Penne with Mushroom Cream Sauce
Penne with Mushroom Cream Sauce. Miri Rotkovitz
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 2 cups (4 to 6 servings)
Nutritional Guidelines (per serving)
238 Calories
22g Fat
8g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 cups (4 to 6 servings)
Amount per serving
Calories 238
% Daily Value*
Total Fat 22g 29%
Saturated Fat 14g 70%
Cholesterol 65mg 22%
Sodium 227mg 10%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Protein 4g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy mushroom cream sauce recipe comes together quickly and makes a versatile accent to pasta, polenta, or roasted fish.

The more flavorful the mushrooms, the more flavorful the sauce, so avoid white mushrooms and opt instead for varieties such as shiitake, portobello, or cremini or wild mushrooms like maitake or chanterelle—or, better yet, use a mix of your favorite mushrooms.

You can also boost the flavor of the sauce by adding a splash of white wine, or a few cloves of chopped garlic or shallots to the pan along with the mushrooms. Fresh chopped herbs, such as basil, chives, or oregano would be nice accents as well.


  • 2 ounces/50 g unsalted butter
  • 2 to 3 medium onions (peeled, trimmed, and very thinly sliced)
  • 1 pound/500 g fresh cremini mushrooms (or mixed wild mushrooms, cleaned, trimmed and sliced)
  • 1 cup heavy cream
  • Sea or kosher salt (to taste)
  • Freshly ground pepper (to taste)
  • Optional: 1/4 cup fresh basil leaves (cut in chiffonade)

Steps to Make It

  1. In a Dutch oven or large, deep skillet set over medium heat, melt the butter. When it begins to foam, add the onions. Saute until soft and translucent, about 5 minutes. 

  2. Add the mushrooms to the pan and stir. Cook, stirring occasionally until the mushrooms soften and begin to release their juices, about 5 minutes. Continue to cook, sauteeing more frequently, until most of the liquid in the pan cooks off. 

  3. Slowly pour in the cream, and stir to combine with the onions and mushrooms. Continue cooking over medium heat, stirring occasionally, until the sauce thickens slightly, about 2 to 3 minutes more.

  4. Season to taste with sea or kosher salt and freshly ground pepper. Just before serving, stir in the optional basil, reserving a little for garnish. 

Make it a Meal

Embrace seasonal fall flavors by serving this mushroom cream sauce over slow-roasted or broiled salmon. Serve the fish with roasted cauliflower with curry or green beans with pecans and date syrup. Enjoy with a glass of white wine and some crusty bread. For dessert, offer refreshingly light lemon sorbet, along with fresh berries and old-fashioned poppy seed cookies