Creamy Mushroom Sauce

If you love mushrooms like we do, give this versatile Creamy Mushroom Sauce a try. It's terrific as a sauce for poultry or steak and also makes a great base for a casserole. The sauce can be made ahead and finished right before serving.

Creamy Mushroom Sauce

  • Prep Time10 min
  • Cook Time50 min
  • Total Time1 hr
  • Yield1-1/2 quarts


    • 1 tbs ghee
    • 2 tbs olive or avocado oil
    • 1 medium onion, chopped
    • 2 lbs baby bella (crimeni) mushrooms, sliced
    • 2 cloves garlic, chopped
    • 1/2 tsp italian seasoning
    • 1/2 tsp sea salt
    • 1/4 tsp ground black pepper
    • 4 cups mushroom broth
    • 1 can unsweetened coconut milk
    • 4 tsp tapioca starch
    • 2 tbsp water
    • 1 tbsp fresh squeezed lemon juice


    1. Clean the mushrooms and remove the woody end of the stems.
    2. Slice the mushrooms and set aside.
    3. Heat the oil and ghee in a pan.
    4. Add the chopped onions and sauté on medium heat until translucent (about 5 minutes). Covering the pain helps the onions sweat and cook a little quicker.
    5. Add the chopped garlic and sauté for about a minute until fragrant.
    6. Add the mushrooms to the pan and stir to combine. Raise the heat and sauté the mushrooms until they start to brown and soften (about 5 minutes).
    7. Stir in the seasoning and mix to combine.
    8. Add coconut milk and broth.
    9. Bring the mixture to a boil and reduce to a simmer. Let simmer for about  30 minutes to reduce and concentrate the flavors.
    10. In a small bowl, combine tapioca starch and water to create a slurry.
    11. Slowly add the slurry while stirring so as to distribute it into the sauce. Add the lemon juice and cook 10 min more until thickened.

    Note: This sauce can be made a day ahead. If making in advance, don’t add the tapioca starch and lemon until you reheat it before serving.

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