Creamy Mushroom Recipe – Garlic, Basil & White Pepper Delight

Last Updated on 4 months by Neha Deshmukh

Creamy Mushroom Recipe – Garlic, Basil & White Pepper Delight

Introduction

Oh, mushrooms! They’re just… magical, aren’t they? I remember the first time I really got mushrooms – it was a rainy evening, and my grandmother made a simple mushroom curry. The earthy aroma, the soft texture… it was pure comfort. This creamy mushroom recipe is my attempt to capture that same cozy feeling, but with a little Italian twist. It’s incredibly easy to make, ready in under 30 minutes, and absolutely bursting with flavour. You’ll love it!

Why You’ll Love This Recipe

This creamy mushroom sauce is a total winner for a few reasons. It’s quick, it’s comforting, and it’s surprisingly versatile. It’s perfect spooned over mashed potatoes, alongside a crispy fried chicken, or even tossed with pasta. Plus, the combination of garlic, basil, and a hint of white pepper is just chef’s kiss. It’s a flavour bomb that’ll have everyone asking for seconds!

Ingredients

Here’s what you’ll need to whip up this dreamy creamy mushroom sauce:

• 500 gm white mushrooms
• 1 tbsp olive oil
• 10 gm butter
• 3 cloves garlic (minced)
• 1 tsp dried basil
• 125 gm thick cream
• 1 cup milk
• 1 tbsp corn flour
• To taste salt and pepper
• 1 tsp white pepper powder
• 1 tbsp dried parsley
• 0.5 lime (juice)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

White Mushrooms: Varieties & Selection

Button mushrooms are perfect for this recipe, but you can also use cremini or portobello. Just make sure they’re firm and free of blemishes.

Olive Oil: Choosing the Right Quality

Extra virgin olive oil is best for flavour, but regular olive oil works just fine too. Don’t go for anything too strongly flavoured, as you want the mushrooms to shine.

Butter: Salted vs. Unsalted – Which to Use?

I prefer salted butter for this recipe, as it adds a nice depth of flavour. If you only have unsalted, just add a pinch more salt to the sauce.

Garlic: Fresh vs. Powder – Flavor Differences

Freshly minced garlic is always best! The flavour is so much more vibrant. Garlic powder can work in a pinch, but use about ½ tsp.

White Pepper Powder: A Unique Spice Profile

Don’t skip the white pepper! It has a subtle heat and a unique flavour that really elevates the sauce. It’s different from black pepper – a little more delicate.

Dried Basil & Parsley: Enhancing the Aroma

Dried herbs are perfectly fine here. If you have fresh, even better! Use about 1 tbsp of chopped fresh herbs for every 1 tsp of dried.

Thick Cream: Alternatives for a Rich Texture

Heavy cream (35% fat) is ideal for a really rich sauce. If you want a lighter option, you can use half-and-half, but the sauce won’t be quite as thick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice your mushrooms. Don’t worry about being perfect – rustic slices are totally fine.
2. Heat the olive oil and butter in a saucepan over medium heat. Add the sliced mushrooms and sauté until they’ve wilted and released their moisture. This usually takes about 8-10 minutes.
3. Stir in the minced garlic and dried basil. Cook for another 5 minutes, until the mushrooms are tender and fragrant. Your kitchen should be smelling amazing right about now!
4. Pour in the thick cream and season with salt, pepper, and white pepper powder. Give it a good mix.
5. In a separate bowl, whisk the corn flour into the milk until it’s completely smooth. This is important – you don’t want any lumps!
6. Pour the corn flour mixture into the saucepan with the mushrooms. Stir continuously until the sauce thickens. It should only take a couple of minutes.
7. Finally, mix in the dried parsley and lime juice. Taste and adjust the seasoning if needed. A little extra salt or pepper can really make a difference.

Expert Tips

A few little secrets to make this recipe even better:

Achieving the Perfect Mushroom Texture

Don’t overcrowd the pan when sautéing the mushrooms. If you have too many, cook them in batches. This will ensure they brown nicely instead of steaming.

Creating a Smooth & Velvety Sauce

Whisking constantly while adding the corn flour mixture is key to preventing lumps. If you do get a few, don’t panic! Just keep whisking vigorously.

Balancing Flavors: Salt, Pepper & Lime

Taste as you go! The amount of salt and pepper you need will depend on your preference. The lime juice adds a lovely brightness, so don’t skip it.

Preventing the Sauce from Splitting

Low and slow is the way to go. Don’t let the sauce boil vigorously, or it might split.

Variations

Want to switch things up? Here are a few ideas:

Vegan Creamy Mushroom Sauce

Substitute the cream and butter with plant-based alternatives. Coconut cream works beautifully for a rich, creamy texture.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your corn flour is certified gluten-free if you have a severe allergy.

Spice Level Adjustment: Adding Chili Flakes

For a little kick, add a pinch of red chili flakes along with the basil. My friend, Priya, loves this!

Festival Adaptation: Christmas/Winter Special

Add a splash of sherry or white wine to the sauce for a festive touch. It’s perfect for a cozy Christmas dinner.

Serving Suggestions

This creamy mushroom sauce is incredibly versatile. Here are a few of my favourite ways to serve it:

• Over mashed potatoes – a classic!
• With crispy fried chicken – the ultimate comfort food.
• Tossed with pasta – fettuccine or tagliatelle work particularly well.
• As a sauce for steak or pork chops.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What type of mushrooms work best for this recipe?

Button mushrooms are great, but cremini or portobello also work well.

Can I use fresh parsley instead of dried?

Absolutely! Use about 1 tbsp of chopped fresh parsley for every 1 tsp of dried.

How can I make the sauce thicker or thinner?

For a thicker sauce, add a little more corn flour mixed with milk. For a thinner sauce, add a splash more milk.

Can this sauce be made ahead of time?

Yes, you can make it a day ahead. Just reheat gently before serving.

What are some other dishes this creamy mushroom sauce pairs well with?

It’s delicious with roasted vegetables, fish, or even as a topping for baked potatoes.

Is white pepper powder essential for the flavor?

While you can use black pepper, white pepper adds a unique, subtle heat that really elevates the sauce. I highly recommend it!