Mushroom Sauce Without Cream

Mushroom sauce is a versatile ingredient to add to any meal. The mushrooms add a wonderful taste to meats, red and white wine, and almost all pasta. Knowing how to make an excellent mushroom sauce will help you avoid any difficulty for a memorable dinner.

Although it might be, the majority of restaurants do not use cream to create the sauce for mushrooms; they create the roux for use for the basis.

Roux sauce is a mom sauce that is used as a base in the preparation of numerous white sauces ( like our alfredo sauce).

How Do You Make A Roux?

The Process of Making a Roux Sauce is Easy. Here’s How:

  • Make butter melt in a pan.
  • After the butter has melted, add the wheat flour, stirring until it forms a smooth paste.
  • Pour in the milk you prefer and mix with an electric mixer until the mixture becomes creamy.

The formula of Roux sauce follows one-third butter one-part wheat flour as well as five components of milk in liquid form.

Tips for Making Mushroom Sauce Using Milk

Substituting Cream

If you’re on or are trying to maintain your weight, you could replace the butter with the chicken broth. It is also possible to use lower-fat dairy as an alternative to whole milk.

If you swap the two ingredients above with the two ingredients, you’ll still have the same creamy white sauce but it will be a bit thin and could be less savory (though it’s still delicious! ).

If you are planning to cook the sauce for mushrooms using dairy that is low in fat, I recommend adding one tablespoon of grated Parmesan cheese. This way, you won’t miss the flavor of butter or whole milk.

In this recipe, we’ll use the full fat (whole) milk since it provides an amazing flavor and lots of creaminess.

Substituting The Mushrooms

If you can, use fresh mushrooms because they are more nutritious and have a more attractive appearance and taste cooked.

If you’re not able to find fresh mushrooms, you can use dried mushrooms or dried ones.

To make this sauce, I suggest cooking the mushrooms in oil or butter.

When the sauce is cooked and the mushrooms have been cooked, all you need to do is to mix them and put them on the dish you prefer.

Can You Freeze Mushroom Sauce?

If you made too much – how do you store the mushroom sauce in your freezer?

Can you freeze mushroom sauce? Yes, you can freeze the mushroom sauce. The sauce that is not creamed will freeze more efficiently than a mushroom sauce with cream because it retains more of its texture and flavor. You can freeze the sauce for up to six months.

The Best Way To Make Mushroom Sauce Without Cream

Gather the ingredients.

The butter is heated in a medium saucepan at moderately low temperatures. Stir the butter with a spoon until the butter has melted.

Sift the flour one at a time and continue stirring.

Once all ingredients are well-mixed then add half a teaspoon of milk. Mix with the aid of a hand mixer until there aren’t any lumps.

Add the remaining milk and whisk it slowly. Add some salt and pepper as desired. Cover the sauce with foil and let it rest while making the mushrooms.

Cut the onions and mushrooms into smaller pieces.

Put a non-stick skillet on the stove at a medium-high temperature. Once the skillet is extremely hot you can add olive oil, then you can add your onion. The onion is cooked for up to three minutes or until it’s fully transparent and then begins to turn brown.

Add the mushrooms to the pot and cook for about 5 minutes (until the majority of the moisture is gone). Switch off the heat and serve the white sauce over the mushrooms. Mix till the sauce as well as the mushrooms are thoroughly mixed.

Mushroom Sauce Without Cream

Mushroom Sauce With Cream

This sauce of mushrooms is rich and delicious It’s hard to be able to resist the cream!


  • 1/4 cup flour made from wheat
  • Half a cup of butter
  • Two cups of milk that is whole
  • 2 cups of drained mushrooms
  • 1 medium onion
  • 2 tbsp Of olive oil
  • Salt and white pepper, to taste


In an oven-proof medium saucepan set over moderately low temperature. Stir the butter with a spoon until the butter has melted. Add the sifted flour bit by little and stir.

After mixing everything then add half a teaspoon of milk. Mix with the aid of a hand mixer until there aren’t any lumps.

Pour in the rest of the milk, and continue whisking it with a gentle whisk. You’ll know the sauce is cooked when you run the whisk along the bottom of the pot and you will see the metallic area (as illustrated in the photograph).

Include a pinch of salt and white pepper as desired. Cover the sauce with sauce and let it sit while you prepare the mushrooms.

Cut the onion and mushrooms into tiny pieces.

Set a non-stick pan on the stove, and set it to medium-high heat. When the skillet is extremely hot you can add olive oil, then put in the onions.

Sauté the onion for 3 to 5 minutes or until it’s completely transparent and starts to brown.

Add the mushrooms to the pot and cook for 5-7 mins (until most of the water is gone).

Switch off the stove to pour white sauce on the mushroom. Mix to ensure that the sauce along with the mushrooms is well combined.

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