Mushroom Cream Sauce

This Mushroom Cream Sauce with Egg Noodles is rich, velvety, and packed with savory flavors. The combination of earthy mushrooms, white wine, and heavy cream creates a luxurious sauce that clings perfectly to tender egg noodles. Fresh basil and parsley add a bright, aromatic touch, while Parmigiano Reggiano melts into the sauce for a creamy, cheesy finish. This dish is perfect for a comforting dinner or as a side to complement roasted meats or grilled vegetables.

Mushroom Cream Sauce with Egg Noodles

Sautéing mushrooms in butter brings out their natural depth, creating a rich base for the sauce. Pinot Grigio adds a slight acidity, balancing the creamy texture. The heavy cream thickens into a luscious consistency, coating every strand of egg noodles. Fresh herbs and cheese enhance the flavors, making each bite satisfying.

This dish is simple enough for a weeknight meal but elegant enough for entertaining. It pairs well with a crisp white wine or a light salad for a complete, well-rounded dinner. If you want a heartier version, add grilled chicken, shrimp, or crispy pancetta.

Why You’ll Love This Dish

• Rich, creamy texture – The heavy cream and parmesan create a smooth, velvety sauce.
• Savory mushroom flavor – Butter-sautéed mushrooms add depth and umami.
• Easy to make – Comes together in under 30 minutes.
• Customizable – Add protein or extra veggies for variety.
• Perfect for pairing – Serve as a main dish or alongside roasted meats.

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Mushroom Cream Sauce Shopping List

Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.

Ingredients

• Egg Noodles
• Butter
• Fresh Sliced Mushrooms
• Pinot Grigio (or another dry white wine)
• Heavy Cream
• Fresh Basil
• Fresh Parsley
• Shredded Parmigiano Reggiano

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How to Make Mushroom Cream Sauce with Egg Noodles

1. Cook the noodles – Boil egg noodles in well-salted water until al dente. Drain and set aside.
2. Sauté the mushrooms – Melt butter in a medium stockpot and cook mushrooms over medium heat until browned.
3. Build the sauce – Add white wine, heavy cream, basil, and parsley. Simmer gently, stirring frequently.
4. Incorporate cheese – Stir in the shredded Parmigiano Reggiano until fully melted and combined.
5. Toss and serve – Mix the sauce with the cooked egg noodles and garnish with extra parmesan. Serve hot.

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FAQ

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

How do I reheat this dish?

Reheat gently on the stove over low heat, adding a splash of cream or milk if needed.

Can I use a different pasta?

Yes! Fettuccine, pappardelle, or spaghetti work well with this creamy sauce.

What can I substitute for Pinot Grigio?

Any dry white wine, such as Sauvignon Blanc or Chardonnay, will work. If avoiding alcohol, use vegetable or chicken broth.

Can I make this sauce without heavy cream?

For a lighter version, use half-and-half or whole milk, but the sauce will be less thick.

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Serve This With…

• Grilled or roasted chicken
• Garlic bread or focaccia
• A simple arugula or Caesar salad
• Steamed asparagus or roasted Brussels sprouts

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