Easy Classic Mushroom Sauce
This easy mushroom sauce is rich, savory and perfect over knishes, roast or as a warm dip. Make it ahead and freeze for Yom Tov.
Mushroom sauce was one of the first “fancy” dishes I ever made. I was still in high school when I asked my mother if I could make an appetizer for Yom Tov. I was so excited and thought I was sooo cool!
All these years later, it’s still one of the first things on my menu. No matter how many new recipes I try or how much my cooking has evolved, mushroom sauce served with a knish is still a staple in our house.
This easy mushroom sauce is rich, savory, and incredibly versatile. Serve it over a meat or salmon knish, spoon it over sliced roast, or put it out as a warm dip. It also freezes beautifully, which makes it perfect for Yom Tov prep or anytime you want to have something ready in the freezer.
How to Reheat Mushroom Sauce
To reheat on the stovetop, pour the mushroom sauce into a saucepan and warm over medium-low heat until heated through.
You can also transfer it to an oven-safe pan, cover, and heat in the oven until hot.
If the sauce becomes too thick after refrigerating or freezing, add a small splash of water or chicken stock while reheating.
Serving Ideas
This mushroom sauce is one of those recipes you can use in so many different ways.
- Serve over a meat knish
- Serve over a salmon knish
- Spoon over sliced roast or other meats
- Serve as a warm mushroom dip
- Use as a savory sauce alongside a Yom Tov appetizer
Recipe Notes
Can I double the recipe?
Absolutely. This recipe can easily be doubled or tripled.
Can I use canned mushrooms?
I personally prefer fresh mushrooms and have never made this with canned mushrooms. I don’t love the softer texture of canned mushrooms in this recipe.
Can mushroom sauce be frozen?
Yes! It freezes beautifully. I usually make a double or triple batch, divide it into smaller containers, and freeze them so I can take out just what I need.
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Easy Classic Mushroom Sauce
Ingredients
- 8 oz fresh mushrooms
- 1 medium onion
- 1 Tbsp oil
- 1 tsp onion consommé
- 1 Tbsp flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup white wine optional but highly recommended
- 2 cups water or chicken stock
Instructions
- Clean and slice the mushrooms. Dice the onion.
- Heat the oil in a frying pan over medium heat. Add the onions and mushrooms and let them cook undisturbed for about 5 minutes.
- Once the onions begin to brown, start stirring. Allowing the mushrooms and onions to sit before stirring helps them develop better color and flavor instead of simply steaming.
- Add the onion consommé, flour, salt, and black pepper. Mix well. At this point the mixture will look thick and a little chalky — that’s exactly what you want.
- Slowly pour in the white wine, if using, followed by the water or chicken stock, stirring as you pour.
- Bring the mushroom sauce to a boil, then lower the heat and simmer for 5–7 minutes, or until the sauce has thickened.
- Serve immediately, or allow the sauce to cool completely before storing.
How to Reheat Mushroom Sauce
- To reheat on the stovetop, pour the mushroom sauce into a saucepan and warm over medium-low heat until heated through.
- You can also transfer it to an oven-safe pan, cover, and heat in the oven until hot.
- If the sauce becomes too thick after refrigerating or freezing, add a small splash of water or chicken stock while reheating.
Recipe by Faigy Murray | https://mykitchenmystudio.com/easy-mushroom-sauce/
