Name: Brandied Mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 16 ounces sliced mushrooms; 2 tablespoons unsalted butter; 3 tablespoons brandy; 1/2 cup beef broth; 1/2 teaspoon salt; 3 tablespoons heavy whipping cream; 1 sprig thyme; 1/4 teaspoon ground black pepper

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This sautéed Mushroom Sauce Recipe takes less than 15 minutes to make and is amazing served on meat, chicken or just on its own. Buttery, creamy and delicious, you might just eat them straight out of the pan!

owl of sauteed mushroom with a gold spoon

This recipe was originally published in April 2018. It has been updated for content and photos.

Mushrooms are delicious. If you are not in the "I love mushrooms" camp, then you should probably stop reading now. Because we are about the make the most amazing mushrooms ever.

Buttery, creamy, packed with the most delicious rich flavor, this sauteed mushroom sauce recipe is INCREDIBLE. We love it served with this ricotta stuffed chicken breast.

breaded pork cutlets on a plate with gravy

These would be amazing served over top of these Breaded Pork Cutlets or this sous vide sirloin.

Jump to:

Why This Recipe Works
Cook's Tips
FAQ's
Serving Options
Recipe
💬 Comments

Why This Recipe Works

Simmering the mushrooms in broth before adding the butter and cream prevents them from becoming oily.

The mushrooms can be served as a sauce or a side dish; the recipe is very versatile.

It can be used with any type of mushroom.

Step By Step Instructions

First, make sure the mushrooms are rinsed well. Mushrooms tend to be dirty straight out of the package.

Heat a skillet over medium high heat and add the mushrooms and beef broth. Let the mushrooms cook until 75% of the liquid has been absorbed.

Add the brandy and thyme and cook about 1-2 minutes.

sauteed mushrooms in a skillet with a wooden spoon

Then add the cream and simmer 1-2 minutes, until it has thickened.

Add the butter, salt and pepper and stir until butter is melted and coats the mushrooms. Serve over meat, chicken, rice, pasta or just on it's own as a side dish.

skillet of mushrooms cooking with a pad of butter

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Cook's Tips

I used white mushrooms for this recipe, but any kind of mushroom can be used.

Add additional broth if you'd like a more pour-able sauce.

Substitute sherry, red wine or white wine for the brandy if you'd like a slightly different flavor.

Add a couple tablespoons of garlic or onion if desired.

FAQ's

How Do You Clean Mushrooms Before Cooking?

For the best results, mushrooms should be wiped with a damp paper towel to remove the dirt. However, with sliced mushrooms this can be tedious. Go ahead and give them a quick rinse under cool water to rinse off all the dirt. Make sure to use them right away after rinsing or they will become slimy.

make Ahead Instructions

You can make this sauce ahead and store it in the fridge for up to 3 days. To reheat, place in a saucepan over medium heat until warmed through. Add additional broth and/or cream to thin out the sauce.

Freezing Instructions

Yes! To freeze, place the sauce in an airtight container and store in the freezer for up to 3 months. Thaw in the fridge over night. To reheat, place in a saucepan over medium heat until warmed through. Add additional broth and/or cream to thin out the sauce.

top down view of a bowl of sauteed mushrooms garnished with parsley

Serving Options

Learn How to Sear a Steak and serve them with that. Also great served on these Breaded Pork Cutlets, Sous Vide Veal Chops, these simple Mashed Potatoes, or this Roasted Parmesan Asparagus. Or seriously, they are so good just out of the pan or on a good piece of toast.

Rate the recipe and leave a comment to let me know how it turned out!

Recipe

Brandied Mushrooms

Buttery, creamy and delicious, these brandied mushrooms take less than 15 minutes to make and are amazing served on meat, chicken, veggies or just eaten by themselves.

5 from 15 votes

Print Rate

Course: Sauces, Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 142kcal

Author: Danielle Wolter

Ingredients

Instructions

Heat butter in a skillet over medium high heat and add the mushrooms and beef broth. Let the mushrooms cook until 75% of the liquid has been absorbed and they start to brown on the outside.
Add the brandy and thyme and cook about 2 minutes, scraping any stuck bites off the bottom
Then add the cream and simmer 2-4 minutes, until it has thickened.
Add the butter, salt and pepper and stir until butter is melted and coats the mushrooms.

Expert Tips:

Add additional broth if you'd like a more pour-able sauce.
Add additional salt and pepper as needed for taste.
For extra deep flavor, brown the mushrooms in a pan without any liquid for 10 minutes for a Maillard effect. You can also roast them in a 425°F oven for 10-15 minutes, until browned.