All-Purpose Mushroom Sauce

All-Purpose Mushroom Sauce
Total Time

30 min.

Serving & Size

Add To Pantry

Prepare a large batch of this thick and robust sauce as needed to serve over a variety of dishes, such as burgers, roasted meats, cooked pasta, meatballs and much more.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
butter 60 mL 1/4 cup
canola oil 60 mL 1/4 cup
sliced assorted mushrooms (such as button, cremini, oyster, shiitake and portobello) 4 lbs
finely chopped onion 250 mL 1 cup
minced garlic 15 mL 1 tbsp
finely chopped rosemary 15 mL 1 tbsp
finely chopped sage 15 mL 1 tbsp
finely chopped thyme 15 mL 1 tbsp
salt 5 mL 1 tsp
pepper 3 mL 1/2 tsp
dry white wine 375 mL 1 1/2 cups
Campbell’s® Signature Sautéed Mushroom and Onion Bisque
1 pouch (1.81 kg)
1 pouch (4 lb)

This rich, velvety soup features sautéed button, portabella and shiitake mushrooms accented with herbs and sherry wine for a deliciously indulgent twist on the classic French onion.

35% whipping cream 250 mL 1 cup
1. Heat butter and oil in large skillet set over medium-high heat; cook mushrooms for about 10 minutes or until browned and softened. Add onion, garlic, rosemary, sage and thyme; cook for 3 to 5 minutes or until browned. Season with salt and pepper.
2. Deglaze pan with white wine; simmer for about 5 minutes or until reduced by half. Stir in soup; simmer for about 10 minutes or until thickened. Add cream and cook until heated through. Let cool completely and refrigerate for up to 5 days.

Recipe Tip

  1. Serving: Heat required amount of sauce in skillet.

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