Quick and Easy Mushroom Sauce

This recipe for Quick and Easy Mushroom Sauce gives a taste of how easy it is to transform a simple Primal meal into something absolutely sensational.

Whether you’re a Primal veteran or you’ve just embarked on the 21-Day Challenge to completely change the way you eat, this is a great recipe to keep in your back pocket. Why? Because knowing how to make this sauce is like having a secret weapon in the kitchen. You see, we all have our go-to meals, and if you’re Primal, some cut of meat is likely the centerpiece. While a good steak, pork chop, chicken drumstick or fish fillet never gets old, the same, routine preparation – night-in night-out – can get boring over time. The solution? A delicious, simple sauce that turns a ho-hum pan-fried steak into something restaurant-worthy, and an uninspiring piece of cod into something that will wow guests. Quick and Easy Mushroom Sauce is the perfect way to make the same old meal taste new again, and to turn lunch or dinner into a Primal feast.

This recipe is one of more than 100 new recipes for Primal sauces, salad dressings, condiments, dips, seasonings and marinades in a new cookbook available this coming December, Primal Blueprint Healthy Sauces, Dressings & Toppings (learn more below). Made with easy cooking techniques and healthy, Primal-approved ingredients, every recipe in the book will add incredible flavor and additional nutrients to even the most basic meals. With the help of this cookbook “bland” and “boring” will never be uttered in your kitchen again.

In the meantime, keep bland and boring at bay by serving Quick and Easy Mushroom Sauce with your dinner tonight.

Servings: 2-3


  • 2 tablespoons fat (animal fat, extra virgin olive oil, coconut oil, butter) (30 grams)
  • 8 ounces cremini mushrooms, thinly sliced (230 grams)
  • 1 large shallot, finely chopped
  • 3/4 cup chicken or beef stock (180 ml)
  • 1 tablespoon butter (15 grams)
  • Optional: 1 tablespoon finely chopped fresh herb (try chives, parsley, basil or thyme) (15 ml)


Warm the animal fat/oil/butter over medium-high heat in a large skillet or saucepan. The pan should be large enough so that the mushrooms can be spread out in one layer. If the mushrooms are crowded on top of one another, there will be too much moisture and they won’t brown as well.

Add mushrooms and shallot. Saute until soft and golden, about 7 minutes. Stir occasionally, but not too much.

Add stock. Simmer rapidly for five minutes.

Remove from heat. Stir in butter and fresh herbs.

Plate your basic meal.

Pour the delicious, fatty mushroom sauce all over the steak. Sink your teeth into this special meal.

Healthy Sauces, Dressings & Toppings Coming Soon!

Grilled steaks or chops are admittedly great, but what if the right rub or marinade could make them outstanding? Broiled fish is among the healthiest of foods, but seafood dishes often cry out for the added flavor of a savory sauce. Nothing beats salads or steamed veggies for nutritional value, but why not make them more tempting—and even more nutritious—with a flavorful dressing loaded with antioxidants and nourishing fats? And while berries make a delicious snack, the right topping can make them a decadent dessert. Sometimes all it takes to transform an ordinary meal into a mouthwatering culinary masterpiece is an added rub, sauce, marinade, or dressing. Unfortunately, most traditional flavor enhancers contain sugars, trans fats, gluten, MSG, and other objectionable ingredients.

Following the remarkable worldwide success of The Primal Blueprint Cookbook and The Primal Blueprint Quick & Easy Meals, bestselling author Mark Sisson and chef Jennifer Meier team up again to present Primal Blueprint Healthy Sauces, Dressings & Toppings. Based on the Primal/Paleo eating strategy that has been scientifically proven to help you burn off excess body fat, boost energy, and delay the aging process, Healthy Sauces, Dressings & Toppings offers over 120 easy-to-prepare recipes with an almost infinite number of uses. Finally, you can bring rich and satisfying flavor to healthful meals while adding Omega-3 fats, powerful antioxidants, and other vital nutrients. And you don’t have to compromise great taste or spend hours slaving over complicated preparations. With options organized into convenient categories and presented with vibrant photos and simple directions, you’ll become a Primal kitchen whiz on everything from macadamia salad dressing, to brown butter sage sauce, to coconut milk whipped cream!

Primal Kitchen Dijon Mustard
Primal Kitchen Frozen Bowls

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44 thoughts on “Quick and Easy Mushroom Sauce”

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  1. Nice post Mark! I’ve really gotten into eating mushrooms lately because they taste awesome and have some amazing health benefits. If it were me I would add some balsamic vinegar to the sauce and fresh garlic is a must.

    Btw, nice oblique cut on those carrots 😀

  2. If you don’t have access to some decent / home made chicken stock, replacing it with white wine works wonders too… And I would also add chopped garlic, just like Bennett 🙂

  3. What percentage of the recipes in the new cookbook are actually dairy free?

  4. Sounds like a sauce I make…very delicious! I just add a little coconut milk to make it creamy.

  5. +1 on the wine. I highly recommend deglazing the pan with a splash of wine – it will deepen the flavors and bring it all together. Mushrooms and wine are a natural pairing.

    Okay, must go make some now!

  6. As if butter alone wasn’t a good enough sauce….. this looks amazing. Can’t wait to try it.

  7. How did I miss this cook book? I hate dry food and love sauces. Makes all the difference with otherwise boring food.

  8. Since I live in an apt I don’t get to grill a lot. So my steaks are made in my cast iron skillet. While the steaks rest I make my veg in the same (already seasoned) skillet, then deglaze to make the sauce. Gormet 1 pot meal

    1. btw, if you ever get bored with this recipe (haha) just melt a little blue cheese at the finish instead of fresh herbs. Amazing 🙂

  9. Zero* cost stock recipe- Save all bones in freezer (ribs, chicken, t-bones). Save ends of carrots, onions, and celery in freezer. Put in largest pot available, add 1 head garlic (cut lengthwise), 1 tbs salt, 1 tbs whole black peppercorns, and fresh or dried herbs. Fill pot with h20, cover, and throw in oven at lowest temp for 24 hours. Strain, put in container, and keep in fridge for up to two weeks, when a new batch of bones and veg should be ready.

    1. I freeze my stock in ice cube trays or silicone muffin tins. I also keep the different types of waste separate because schmaltz, tallow, and lard all have their uses, rather than just getting schmaltz that has more valuable fats contaminating it.

      I wasn’t thrilled with my vegetable stock, too much work for something that tastes like carrot skins. At least I try to compost.

      1. I find the key to a good veggie stock is to use some white wine and wine vinegar during the cooking. Brings a fresh flavor, especially good for fish dishes.

  10. Really looking forward to this book. Sauces are the next thing I want to get into cooking.

  11. Sounds great and I will be trying it soon. However, being the nit-picker that I am, I have just one question and it has to do with the English language. Since when did the noun “plate” become the verb “to plate”? I’m going to plate the food now. Really? I know. I know. All the food channel people and the travel channel people like Zimmern and Bourdain use the word like that. So what’s next? I’m going to “glass” the iced tea? I’m going to “bowl” the stew? 😉

    1. Since chef’s started using it in the kitchen’s. Much easier to say “plate it up” rather than “put that food on a plate”. If you don’t like that grammer I’m sure you’d cringe to here the line cook reply “plating it up now, Chef”

  12. Just prepared and ate it. Wow!!! Really well appreciated by my beautiful girlfriend. Enjoyed the prep, and despite always cooking steak, did a little research and learnt some useful tips. Such as, allow the steak to reach room temp before cooking. The Mushroom “sauce” was amazing, will definately be making again. Thanks MDA!

  13. David Mitchell, if you are going to nitpick, I will ask, how can you simmer RAPIDLY for five minutes. Sorry Mark

  14. I make this all the time and the herbs I use depends on

    1) what’s available in the herb garden at time and
    2) what flavors I’m trying to emulate.

    The trick is to use lots of garlic and lots and lots of butter(for thickening).

    If you need that 20% non-primal fix then a splash of white wine or sherry is in order.

    1. I agree about the wine/sherry, PrimalGrandma. I use lots of olive oil and butter, garlic, some portabello mushrooms, sherry, and chicken stock to make my mushroom sauce. Amazing!

      I got the recipe from a great cookbook called, “Paleo Comfort Foods.”

  15. If you haven’t discovered mushroom sauce, you’re missing out! My dad always used to make mushroom gravy (of course, his version included using flour), but he always mixed in a dollop of sour cream at the end.

    I second using garlic, too. In my kitchen, onions and garlic are happily married.

    1. I’ve found that a bit of arrowroot powder mixed in water is a great thickener instead of flour or cornstarch.

      1. I just reduce until its thick. Never really understood why you need thickeners

  16. I’m really pleased about your new book, Mark, and will absolutely buy it! One of the things I look wistfully at is the (now-forbidden) Chinese-restaurant sauces (ginger-orange, YUM!) — but I’m too lazy (or too busy; it could be that) to actually look up and try to modify a recipe. Thanks for seeing the need!

    And I…. well, I’ve never been willing to try fungus (I’m a bit obsessive and truly weird about food; almost Aspberger’s-like!), but I am tentatively willing to try this sauce – – except I’ll puree it at the end so it’s not so… you know … fungus-looking! (Sometimes, I can eat things if I can convince myself there’s not ‘that thing’ in there… e.g., “liverwurst has NO liver in it!” {sigh}

  17. I LOVE mushrooms! I try not to use them constantly on my blog recipes though. I’m sure not everyone can eat mushrooms constantly >_<

  18. Made this tonight for my moms birthday, served it over grilled pork loin. It was amazing and I will absolutely be making this sauce again. Thanks Mark!

  19. That looks so good – note to self, should not read cooking posts when hungry!

  20. I made this last night to go with Chicken Breast with a Herb Crust accompanied by braised red cabbage and boiled Carrots. It was fantastic, did not need anything changing. I only added extra Mushrooms as I was feeding ‘The Boy’ too. Cannot believe it was so simple to make as sauces give me nightmares…Thank you!

  21. I have yet to try this recipe, but I have made the slow-cook version from the Sauces, Dressings, and Toppings cookbook about half-a-dozen times now. It makes my tastebuds sublimely happy and smells so good when it is cooking. It is a time-consuming recipe to make (a day-off afternoon simmering thing, not an after-work thing) but I recommend it whole-heartedly!