Easy Mushroom Sauce

Cremini and Porcini Mushrooms in a Flavorful Creamy Wine Sauce

wild mushroom cream sauce over spinach crepes

Seeking an easy mushroom sauce recipe for crepes? Try this wild mushroom recipe featuring the dried porcini mushroom. It's a delicious crepe filling recipe or topping for our savory or spinach crepes. 

Porcini mushrooms with their woodsy flavor and meaty texture are a delicious addition to this sauce recipe.

If you can't find porcini, you may substitute shiitake or use more cremini or button mushrooms.

Crepe recipes like these make delicious quick dinner ideas or easy side dishes. 


  • 2 tbsp of butter, divided
  • 1 tbsp of olive oil
  • 2 cups of chopped cremini or button mushrooms
  • 1 oz. or ¾ cup of dried porcini mushrooms
  • 1 shallot, finely minced
  • ⅔ cup of hot water
  • ¼ cup of dry white wine
  • ¼ cup of whipping cream
  • ½ cup of vegetable or chicken broth
  • ½ tsp of dried thyme
  • ¼ tsp of kosher salt
  • 1 tsp of black pepper

Soak porcini mushrooms in hot water for 20 minutes. Drain and reserve steeping liquid. Coarsely chop mushrooms. Set aside.

Melt butter and olive oil together in a large skillet over medium heat. Add shallot and sauté until softened and translucent, about 1 minute. Add cremini and sauté until golden brown (about 5 minutes). Add wine, broth, reserved mushroom liquid and seasonings. Reduce temperature to low and add porcini. Stir together and cook for an additional 2 minutes. Stir in cream and remaining butter and simmer for an additional minute. Serve immediately over warm crepes or use as a crepe filling.

Yield: 1 cup of mushroom sauce

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