Secret Mushroom Sauce

Dice them twice and you will get a perfect creamy sauce that goes well with many dishes.

Make it silky smooth by utilizing stems that would otherwise go to waste.

This easy recipe became one of our favorites during the last few years. First, I was following one recipe with stuffed mushrooms, and as I didn’t want to throw away the stems, I was trying to use them somehow. As there were only stems, I cut them into very small pieces. It came out delicious, we ate it with pork chops, but the portion was very small☹ I decided to make it one more time from a regular number of mushrooms, by using all of the parts, and I cut them into slices. And guess what, the sauce was ok, but I couldn’t reach the same effect in taste and smoothness, so I understood the main secret in this sauce is the shape and the size. So, don’t be lazy and chop the mushrooms as fine as you can, and you will get a perfect creamy mushroom sauce which you can use as an accomplishment to any meat, or you can put it on your pasta. The vine, the mascarpone and actually all the ingredients are bringing out of each other the best, and works very well together. It could be one of the basic sauces in your kitchen, its creamy, its full of flavors and this way you can utilize the leftovers.


  • 250 champignon mushrooms
  • 1 small onion
  • 1-2 tbsp olive oil
  • salt, pepper, nutmeg
  • 1 tsp mustard
  • 25 ml white vine
  • a little bit of honey
  • 1 glove of garlic
  • 100 gr mascarpone
  • 50 ml milk
  • 2 tbsp of sour cream
  • a little bit of cream
  • a little bit of lemon juice


  1. Chop the mushrooms into very small diced cubes (this is the secret! just revealed to you). You can also make just a small portion of this sauce by using only the stem of the mushrooms, while for example you are stuffing the cap (soon I will show you a perfect recipe for stuffed mushroom caps😊).
  2. Chop the onion very fine too, add to a pre-heated pan olive oil and onion. Fry for a minute or two, add the mushrooms, salt and pepper, stir and put on the lid. Cook for about 5 minutes, until the mushrooms will let out all the juices.
  3. Add the vine, the crushed garlic, the mustard and the honey, cook for a few minutes.
  4. Then add the mascarpone, stir; add the sour cream, cream and milk. You need to get a creamy, not too thin and not too thick sauce. Add some lemon juice to make it more vibrant.

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