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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Creamy Brie Mushroom Sauce

[heart_this] · Feb 11, 2016 · 24 Comments

Creamy Brie Mushroom Sauce

A creamy mushroom sauce made even creamier with brie that is perfect on everything from pasta to steaks to veggies!

This creamy brie mushroom sauce from the mushroom and peppercorn crusted steak in a creamy brie mushroom sauce was so good that I felt that I had to break it off into it’s own recipe. I mean this mushroom sauce is amazing all by itself on the afore mentioned steak, pork chops, simply tossed with pasta or smothering vegetables like cauliflower, mashed potatoes, green beans etc. In addition to being addictively good, this sauce only takes about 30 minutes to make so if you are serving it on pasta, steak, pork chops, etc. it’s done in time to make for a nice quick 30 minute meal! The brie in this mushroom sauce makes it so nice and creamy and it lets you cut back on the amount of heavy/whipping cream at the same time. I like to add a bit of white miso paste to add some extra umami but it’s completely optional. Once you try this creamy brie mushroom sauce you’ll be using it on everything, that is when you can stop yourself from just eating a bowl full all by itself!

Creamy Brie Mushroom Sauce

Creamy Brie Mushroom Sauce
Creamy Brie Mushroom Sauce

Creamy Brie Mushroom Sauce

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A creamy mushroom sauce made even creamier with brie that is perfect on everything from pasta to steaks to veggies!

ingredients
  • 2 tablespoons butter
  • 1 small onion, diced
  • 8 ounces various mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup dry white wine (or broth)
  • 1/4 cup vegetable broth or beef broth or chicken broth
  • 1/4 cup cream
  • 4 ounces brie
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon white miso paste (optional)
  • salt and pepper to taste
directions
  1. Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10 minutes.
  2. Add the garlic and thyme and cook for a minute.
  3. Add the wine and deglaze the pan.
  4. Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheeses and miso and removing from the heat.
  5. Season with salt and pepper to taste.
Nutrition Facts: Calories 256, Fat 20g (Saturated 12g, Trans 0), Cholesterol 63mg, Sodium 382mg, Carbs 5g (Fiber 0.8g, Sugars 2g), Protein 13g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Roast Head of Cauliflower in Creamy Mushroom Sauce
Beef Wellington Tarts with Mushroom Blue Cheese Sauce
Roasted Potatoes in Creamy Mushroom and Miso Sauce
Green Beans in a Creamy Mushroom Sauce
Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce

Similar Recipes:
Creamy Garlic and Brie Mushrooms
Light and Creamy Cauliflower Sauce
Slow Cooker Garlic Herb Mushrooms
Mushroom and Brie Baked Eggs
Mushroom Risotto

30 Minute Meals, Food, Mushroom, Pasta, Recipe, Sauce

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Reader Interactions

Comments

  1. Poshnessary com says

    February 11, 2016 at 3:40 pm

    Delicious!

    Kisses from http://www.poshnessary.com ❤

    Reply
  2. Katrina says

    February 11, 2016 at 5:24 pm

    Well, helloooooo beautiful!! This sauce sounds so good!

    Reply
  3. Rocky Mountain Woman says

    February 11, 2016 at 6:14 pm

    I am so making this on the weekend!

    Reply
  4. Amber Harding says

    February 12, 2016 at 9:07 am

    I can literally sense the mushroom flavour through the screen!

    Reply
  5. Maria says

    February 12, 2016 at 3:25 pm

    I love mushrooms!

    Reply
  6. The Three Bite Rule says

    February 12, 2016 at 6:31 pm

    what a great use for a small amount of brie!

    Reply
  7. Stephanie Mattea says

    February 15, 2016 at 5:55 am

    I've added this to the meal plan for this week, and I cannot wait to try this with cauliflower and beans, it should be absolutely amazing! I've bought portobello mushrooms to keep in tune with the Italian/French theme of this dish, though I noticed enoki mushrooms in the first picture.

    Stephanie
    thethriftyvegetarian.com

    Reply
  8. Jeff @ Savvy Oven says

    February 19, 2016 at 9:29 am

    Brie and mushrooms combine surprisingly well!

    Reply
  9. Stephanie Mattea says

    February 22, 2016 at 4:22 am

    This sauce was absolutely amazing! I used just portobello mushrooms for this recipe, and it was so delicious that my partner just loved it. He says it's my best creamy mushroom sauce. The only issues that I had with this recipe was that the mushrooms coloured the sauce a funky brownish grey colour that didn't look as tasty as the one in the picture, and the recipe didn't mention whether I had to trim the white rind off the brie. I trimmed it off because it wouldn't have melted properly with it on, and I needed almost 7 ounces of untrimmed cheese.

    Could you clarify if the rind needs to be removed prior to cooking, or if it doesn't matter if the rind goes in the sauce?

    Stephanie
    thethriftyvegetarian.com

    Reply
    • kevin says

      January 13, 2020 at 10:22 am

      I’m glad you like it! I normally trim the rind when serving to company but leave it on when just making it for myself and/or close friends and family. (I dice the brie to ensure that there are no large pieces of rind in the sauce.)

      Reply
    • Margaret Bent says

      December 1, 2020 at 11:07 am

      Next time try scraping the brown gills off the undersides of the portobello mushrooms. That probably gave you the brown color

      Reply
  10. Laila says

    November 25, 2016 at 4:49 pm

    Looks so good, must try!

    Reply
  11. JackieO says

    December 22, 2017 at 4:48 pm

    Can this be made a day ahead and reheated? Add the brie on reheat day?

    Reply
  12. kevin says

    December 24, 2017 at 12:58 pm

    JackieO: Yes it can! You may need to add more cream or broth to it when you reheat it.

    Reply
  13. Anonymous says

    March 1, 2018 at 3:46 am

    The most delicious sauce ever!

    Reply
  14. Kaleigh Waldorf says

    January 11, 2020 at 11:55 pm

    What does the miso paste do? Can i use something else instead?

    Reply
    • kevin says

      January 13, 2020 at 9:07 am

      Miso paste adds a saltiness along with it’s own flavour.

      Reply
  15. Connie says

    February 9, 2020 at 8:53 am

    My husband won’t eat Parmesan cheese. Is there a “non stinky” sub, or can I just leave it out?

    Reply
    • kevin says

      February 10, 2020 at 12:50 pm

      You can omit the parmesan! Enjoy!

      Reply
  16. Kathy says

    April 18, 2020 at 11:17 am

    Can you refrigerate or better yet, freeze this sauce? Just curious. ;-). Plan to try this weekend.

    Reply
    • kevin says

      April 19, 2020 at 9:30 am

      Yes you can! Enjoy!

      Reply
  17. Kathy says

    February 19, 2021 at 4:36 pm

    Would mascarpone cheese work in place of the brie in this recipe ?

    Reply
    • kevin says

      February 22, 2021 at 11:11 am

      Yes it does!

      Reply
  18. Kathy says

    February 19, 2021 at 7:39 pm

    Yes ! I used 3/4 cup each white wine, broth, & heavy cream, with 16 oz. mascarpone instead of brie. Yum !!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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