Mushroom Cream Sauce With Shallots

Mushroom Cream Sauce With Shallots

Made  times
Elle Mcgrath 0

"This is one of my favorite sauce recipes. It is the best cream sauce you will ever have."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 123 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
  2. Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.


  • Cook's Note:
  • If you can not find lobster mushrooms, you can use any other kind. You can also use onion instead of shallot.


Most helpful
Most positive
Least positive

We thought this tasted outstanding! I should give this fewer stars because of the fact that I think the flour:cream ratio is off. When I put the flour into the cream, it immediately made a ver...

I made this the other night and it was a hit! I didn't have lobster mushrooms, so I used portabella and shiitake. I also didn't have heavy whipping cream, so I used 2 cups of milk and 3/4 cup ha...

Flavors were great. My version created as a sauce for cheese ravioli, was one box of mushrooms, sliced, with 1-1/2 cups of half and half and 6 t. flour, 3 T Parmesan, and 3 T butter as the base...

Really good! But agree that the cream:flour ratio is off. I used a cup of cream and 2T of flour. Also, I added blanched broccolini to the sauce and served over spinach penne. Will definitely mak...

This recipe was delicious! However, I did make some changes. I did add the cream, flour, and cheese according to how thick I wanted it. My family really liked it and I will be making it again!

This was awesome! I did not use the milk/flour combination, I used a tub of Creme Fraiche with the heavy cream since I had it on hand. Had it over grilled pork chops, but this could easily wor...

I made this to go with a bunch of veggies and meats I had left over from a fondue party. It was delicious!! I have never even heard of lobster mushrooms, so ended up using button. I had to ad...

I made this to pour over some chicken cordon blue that I had made, and it was a big hit. I only had button mushrooms, so those had to do, but the flavor was still amazing. This will definitely b...

Other stories that may interest you