Cal's Creamy Mushrooms
Easy creamy mushrooms with butter, sherry, soy, and simple swaps. Use as a side or sauce. Tips for thickening, reheating, and gluten free options.
A classic recipe that is simple and universally liked. The recipe can be adjusted to each cook's individual tastes.
Submitted by: Calvin from Dekalb, IL
Yield: Serves 2 as a sidedish.
- Sauté sliced mushrooms in butter, deglaze with sherry, then whisk in milk and flour to make a smooth sauce.
- Adjust thickness by adding more or less flour or milk; reheat gently and add milk to loosen the sauce.
- Swap ingredients to fit diets: use cream for richness, non dairy milk with extra thickener, or cornstarch for gluten free.
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Preparation Instructions:
1. Clean and slice mushrooms discarding the ends of the stems.
2. Melt butter in saucepan over medium heat.
3. Sauté mushrooms until tender.
4. Deglaze pan with sherry wine, then add spices, soy sauce, and milk.
5. Gently add flour a little at a time while whisking it into the sauce to avoid clumping.
6. Continue stirring until flour dissolves. Keep cooking until sauce has thickened.
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More About This Recipe
Serve as side dish with meat dish of choice, or use as a mushroom sauce or topping to meat by adjusting the thickness accordingly. To re-heat leftovers, heat over low heat. Then, add a little milk at a time to saucepan until desired thickness is reached.
Frequently Asked Questions
Can I use other types of mushrooms besides button mushrooms?
Yes. Cremini, shiitake, oyster, or chanterelles work well. Denser mushrooms may need slightly longer cooking. Clean them with a damp cloth or quick rinse and pat dry before slicing.
What can I use instead of milk or half and half?
Use heavy cream for a richer sauce or low fat milk for a lighter version. For dairy free, choose unsweetened oat or soy milk and add a bit more flour or a cornstarch slurry to reach the same thickness.
How do I make this recipe gluten free?
Replace the flour with a cornstarch slurry or arrowroot. Mix 1 tablespoon cornstarch with 1 tablespoon cold water per cup of liquid, then stir it into the sauce and simmer until it thickens.
How can I thicken or thin the mushroom sauce?
To thicken, simmer longer to reduce or whisk in a little more flour (or cornstarch slurry for gluten free). To thin, add milk a tablespoon at a time while stirring until you reach the desired consistency.
Can I make this ahead and how should I reheat leftovers?
Yes. Store cooled mushrooms in an airtight container in the refrigerator for 3 to 4 days. Reheat gently over low heat and add small amounts of milk while stirring to restore creaminess. You can freeze for up to 2 months, though texture may change.
What can I use if I do not have sherry or soy sauce?
For sherry, use white wine, dry vermouth, or a small splash of apple cider vinegar. For soy sauce, use Worcestershire, tamari (gluten free), or a bit of mushroom or vegetable broth and adjust salt to taste.
Can I add fresh garlic or onions and how long should I sauté the mushrooms?
Yes. Sauté chopped onions first until soft, then add mushrooms. Add minced garlic near the end to avoid burning. Cook mushrooms until they release their moisture and turn tender and lightly browned, usually 6 to 8 minutes over medium heat.
Can I use other types of mushrooms besides button mushrooms?
Yes. Cremini, shiitake, oyster, or chanterelles work well. Denser mushrooms may need slightly longer cooking. Clean them with a damp cloth or quick rinse and pat dry before slicing.
What can I use instead of milk or half and half?
Use heavy cream for a richer sauce or low fat milk for a lighter version. For dairy free, choose unsweetened oat or soy milk and add a bit more flour or a cornstarch slurry to reach the same thickness.
How do I make this recipe gluten free?
Replace the flour with a cornstarch slurry or arrowroot. Mix 1 tablespoon cornstarch with 1 tablespoon cold water per cup of liquid, then stir it into the sauce and simmer until it thickens.
How can I thicken or thin the mushroom sauce?
To thicken, simmer longer to reduce or whisk in a little more flour (or cornstarch slurry for gluten free). To thin, add milk a tablespoon at a time while stirring until you reach the desired consistency.
Can I make this ahead and how should I reheat leftovers?
Yes. Store cooled mushrooms in an airtight container in the refrigerator for 3 to 4 days. Reheat gently over low heat and add small amounts of milk while stirring to restore creaminess. You can freeze for up to 2 months, though texture may change.
What can I use if I do not have sherry or soy sauce?
For sherry, use white wine, dry vermouth, or a small splash of apple cider vinegar. For soy sauce, use Worcestershire, tamari (gluten free), or a bit of mushroom or vegetable broth and adjust salt to taste.
Can I add fresh garlic or onions and how long should I sauté the mushrooms?
Yes. Sauté chopped onions first until soft, then add mushrooms. Add minced garlic near the end to avoid burning. Cook mushrooms until they release their moisture and turn tender and lightly browned, usually 6 to 8 minutes over medium heat.
My grandmother passed this recipe down to my mother and now I make this every Thankgiving
day. With the stuffing, turkey and extras this dish is a family favorite and adds a bit of elegancy to our meal. Sooo good—— just a little tip— the mushrooms tend to cook “down” so you may need more so there is enough for leftovers!!! Everyone will want them. Enjoy..
Jane K. Philadelphia, Pa.