A delicious blend of fresh mushrooms, bacon, garlic and cream, Boscaiola Sauce is a rich and creamy sauce that you will be pouring on everything! And the good news is that it couldn't be easier to make.
This creamy classic is the perfect sauce to spoon over chicken or steak, or use it to create an indulgent pasta sauce, and everything in between.
I was inspired to make my own version of boscaiola sauce at home because my husband always seems to choose it from the menu if we are eating out. His current favourite (and mine) from a local eatery is crumbed chicken schnitzel, topped with creamy boscaiola and extra shaved parmesan on top. So. Good.
Table of Contents
Why I think you will love this recipe
- Super simple to make.
- Great to partner with a protein, or make a rich, comforting boscaiola pasta dish.
What you need to make boscaiola sauce
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- olive oil
- mushrooms (I used white button mushrooms)
- brown onion
- smoked bacon
- fresh garlic cloves
- dry white wine
- thickened cream - heavy cream
- freshly grated parmesan
- cooking salt
- freshly grated black pepper
- pasta - to serve
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- white button mushrooms - swap with swiss brown mushrooms
- brown onion - substitute with white or red (spanish) onion
How to make boscaiola sauce
- Fry the mushrooms, then remove to a plate.
- Add onion and bacon, then garlic.
- Return the mushrooms and add the wine.
- Simmer until reduced.
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- Stir in cream and parmesan cheese.
- Simmer until slightly thickened.
My top tips for the best result
- My tip for cream-based sauces is to turn the pan off when you think the sauce is slightly too thin and runny, this allows the sauce to cool just a little - and it should then come to the consistency you want. If it's still a bit loose, turn the heat back on for a minute or two and repeat. These types of sauces naturally thicken as they cool.
- If your sauce is too thick, you can thin it out with a splash of milk or water, or pasta-cooking water if you are serving this sauce with pasta.
Variations
Want to add more veggies? Stir through some baby spinach or frozen peas when you add the cream.
Add some fresh herbs, like finely chopped rosemary or thyme leaves.
Storage
Any leftovers of this boscaiola sauce can be kept in an airtight container in the fridge for up to 3 days.
Reheat the sauce in the microwave, adding a splash of water or milk as needed to thin it out.
Other recipes you may enjoy
Garlic Butter Sauce - another fast and easy sauce made with melted butter, garlic, parsley and lemon juice.
Creamy Mustard Sauce - a creamy sauce using dijon mustard, fresh rosemary, garlic and bacon. The taste is perfect with a juicy steak!
📖 Recipe
Boscaiola Sauce
Ingredients
- 1 tablespoon olive oil plus extra if needed
- 200 g button mushrooms sliced
- 1 small brown onion finely diced
- 200 g smoked bacon chopped
- 3 fresh garlic cloves crushed
- ¼ cup dry white wine
- 300 ml thickened cream
- 40 g freshly grated parmesan plus more to serve (optional)
- ¼ teaspoon cooking salt
- ¼ teaspoon freshly ground black pepper
Watch me make this recipe
Instructions
- In a medium fry pan, heat the olive oil over medium-high heat and add the mushrooms, fry until golden, then remove to a bowl and set aside.1 tablespoon olive oil200 g button mushrooms
- Turn the pan down to medium heat, then add the onion and bacon (adding more oil if needed), and fry until the onion is translucent, then add garlic and fry for another 30 seconds.1 small brown onion200 g smoked bacon3 fresh garlic cloves
- Return the mushrooms to the pan, and pour in the wine.¼ cup dry white wine
- Stir to deglaze the pan and scrape up any flavour spots from the base of the pan, then simmer until the wine is almost completely evaporated.
- Stir in cream, parmesan cheese, salt and pepper.300 ml thickened cream40 g freshly grated parmesan¼ teaspoon cooking salt¼ teaspoon freshly ground black pepper
- Simmer until slightly thickened (don't forget it will thicken as it cools - see my notes) and serve with extra parmesan on top (if using).
Notes
- For cream-based sauces, turn the pan off when you think the sauce is slightly too thin and runny. This allows the sauce to cool just a little - and it should then reach the desired consistency. If it's still a bit loose, turn the heat back on for a minute or two and repeat. These types of sauces naturally thicken as they cool.
- If your sauce is too thick, you can thin it out with a small amount of milk or water, or some reserved pasta water if you are serving it with pasta.
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Email yourself a link to this page and come back later.
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