Rich, creamy, and packed with savory mushrooms, this creamy mushroom cheese sauce is an easy way to make an everyday dinner feel a little more special. Baby bella mushrooms, garlic, thyme, and white Cooper Sharp cheese come together in a thick, velvety sauce that’s delicious spooned over chicken or steak.
What Is Cooper Sharp?
If you’ve never tried Cooper Sharp cheese, you’re missing out on one of my favorite deli finds! It’s a sharp American cheese with a rich, creamy texture and a more pronounced, tangy cheese flavor than ordinary American cheese.
What I love most is how beautifully it melts. You get that smooth, velvety consistency without sacrificing cheesy flavor. That’s exactly why I chose it for this mushroom sauce. It gives the sauce a rich, steakhouse-style finish without becoming stretchy or grainy.
If you can’t find Cooper Sharp, deli-style white American cheese is an alternative that should melt similarly, though the flavor will be milder.
Steakhouse Cooper Sharp Mushroom Sauce
Ingredients
Method
- Brown the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms in a relatively even layer. Cook until their moisture evaporates and the mushrooms develop golden-brown edges.
- Add the aromatics. Reduce heat to medium-low. Add the minced garlic and dried thyme, stirring briefly until fragrant.
- Build the sauce. Pour in the heavy cream, scraping up any browned bits from the skillet. Simmer gently until the cream begins to thicken.
- Melt the cheese. Reduce heat to low. Gradually stir in the finely chopped Cooper Sharp cheese until incorporated and smooth. Do not boil.
- Finish and serve. Add the black pepper and taste before adding any salt. Serve warm, spooned over your favorite meat, while the sauce is thick and creamy.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why I Love This Sauce
When I first started experimenting with this recipe, I thought it might become a creamy mushroom side dish. But once I tasted the finished sauce, I realized it was much better suited to topping meat.
The Cooper Sharp gives it a wonderfully rich, cheesy flavor without becoming stretchy. The thyme complements the mushrooms, and the garlic adds just a subtle background flavor.
I loved this sauce so much that I’m tempted to double the mushrooms next time and try serving it as a side dish!
Tips for a Smooth, Creamy Mushroom Sauce
Brown the mushrooms well. Give their moisture time to evaporate before adding the cream. Those golden edges bring out their savory flavor.
Keep the heat low when adding cheese. Stir the Cooper Sharp into the sauce gradually, avoiding a boil.
Taste before salting. Cooper Sharp already contributes saltiness, so you may not need additional salt.
Adjust the consistency if needed. For a thinner topping, stir in warm chicken or beef broth, 1 tbsp at a time. This is an optional variation that hasn’t been separately tested.
What to Serve With Cooper Sharp Mushroom Sauce
This rich mushroom sauce is a natural pairing for steak or chicken. It could also be delicious over pork chops or hamburger steaks.
Its creamy texture makes it especially appealing with simply seasoned meats, adding plenty of flavor without needing a complicated preparation.