Knowing what herbs go with mushroom sauce can be the difference between a good dish and a great dish.
The right herbs can take a simple mushroom sauce from bland to flavorful in no time.
So if you are looking for some inspiration, then you are in the right place.
I’ve rounded up 13 of the best herbs to use in mushroom sauce.
Whether you are looking for something to add some depth of flavor or some freshness, there is sure to be an herb on this list that you’ll love.
So go ahead and give one (or all!) of these herbs a try the next time you make mushroom sauce!
What Herbs Go with Mushroom Sauce? 13 Best Herbs
To make sure your mushroom sauce is as flavorful as possible, it’s important to choose the right herbs.
The wrong herbs can easily overwhelm the delicate flavor of the mushrooms and leave you with a bland and unappetizing sauce.
Fortunately, there are a number of great herbs that pair well with mushroom sauce.
Here are 13 of the best herbs for mushroom sauce:
Parsley has a clean and peppery flavor that can really brighten up a dish.
It’s the perfect herb to add to a mushroom sauce because it will complement the earthy flavors of the mushrooms and give the sauce a nice zing.
Pro tip: If you’re using dried parsley, make sure to rehydrate it in some water for 10 minutes before adding it to the sauce so that it doesn’t end up tasting too harsh.
Rosemary is lemony-pine-like (and somewhat peppery) herb that is perfect for savory dishes.
It’s no wonder that this herb goes so well with mushrooms!
If you’re looking to add a little something extra to your mushroom sauce, try adding some rosemary to the mix.
The earthiness of the mushrooms will be enhanced by the herb’s woody flavor.
A pro tip: if you’re using dried rosemary, crush the leaves before adding them to the sauce.
This will help release more of the herb’s flavor.
Thyme dances between earthy and minty (and slightly woodsy) flavors, which makes it the perfect herb to use in a mushroom sauce.
If you’re looking for an herby flavor that won’t overpower your dish, thyme is a great option.
A little goes a long way with this herb, so start with just a pinch or two and add more to taste.
As with most herbs, fresh thyme will have the best flavor, but dried thyme will work in a pinch.
Pro tip: If using dried thyme, rehydrate it first by adding it to some warm water for about 5 minutes before adding it to your sauce.
Sage has a strong, slightly minty (and musky) flavor that can really elevate a mushroom sauce.
This particular herb is best used sparingly as a little goes a long way.
You want to use sage with other herbs and spices that won’t compete with its strong flavor, like thyme, oregano, and basil.
A pro tip for using sage: if you have fresh sage, give it a light toast before adding it to your sauce.
Doing this will help to release the oils in the herb and give your sauce an even more robust flavor.
Oregano is peppery and assertive (sometimes even bitter) with a lemony, minty edge.
It’s one of those herbs that really stands out and can be quite overwhelming if you use too much.
But when used correctly, it can take your mushroom sauce to the next level!
Here’s a pro tip: start with less oregano than you think you need, and then add more to taste.
You can always add more, but you can’t take it away once it’s in there!
Basil is a balance between sweet and savory (with hints of mint) which makes it the perfect candidate for a mushroom sauce.
Not only does basil go great with mushrooms, but it also compliments other ingredients commonly used in a mushroom sauce such as garlic, onion, and tomatoes.
Chives have a mild onion flavor (can be eaten raw or cooked) and are a great addition to any mushroom sauce.
They will add a nice depth of flavor and can really help to round out the flavors in the sauce.
Chives are also a great source of vitamins and are very low in calories, so they are a great way to add some extra nutrition to your dish without changing the taste or texture too much.
A pro tip for using chives is to chop them as finely as possible before adding them to your sauce.
This will help them to blend in better and give you a more evenly distributed flavor throughout the sauce.
Mint tastes sweet and produces a lingering cool effect in the mouth.
When used in savory dishes, it can be an interesting and delicious way to highlight the flavor of mushrooms.
Here’s a pro tip: if you’re using dried mint, start with half of what the recipe calls for.
Dried mint is more potent than fresh, so you don’t want to overdo it and end up with a sauce that tastes like toothpaste.
Tarragon has a pungent, licorice-like flavor that can really liven up a mushroom sauce.
This particular herb is most commonly used in French cuisine, so it can really give your dish an authentic flavor.
A little bit of tarragon goes a long way, so start with just a pinch and then add more to taste.
You can always add more but you cannot take it away once it is added, so be careful not to overdo it.
Tarragon is also a great herb to use if you want to make a cream sauce for your mushrooms as well.
The end result will be a flavorful, aromatic sauce that pairs perfectly with mushrooms.
Cilantro has a fresh, citrusy, and/or soapy flavor (depending on who you ask) that can really brighten up a dish.
It’s the perfect addition to a mushroom sauce because it can add some much-needed acidity and freshness.
If you’re using dried cilantro, start with just a little bit because it can be quite potent.
You can always add more but you can’t take it away once it’s in there.
A good pro tip is to always taste your sauce as you’re cooking and adjust the seasoning accordingly.
Dill has a bright, sweet taste (somewhere between anise, parsley, and celery) that can really elevate a mushroom sauce.
It’s also incredibly easy to add to any dish – simply sprinkle it on top of your sauce once it’s finished cooking.
Pro tip: if you’re using dried dill, add it near the beginning of cooking so it has time to rehydrate and release its flavor.
Lovage tastes like celery (with undertones of parsley and hint of anise) and can be used in the same way.
It’s a great addition to soups, stews, and sauces. I love it in mushroom sauce!
Here’s a pro tip: when cooking with lovage, add it at the end so it doesn’t lose its flavor.
Marjoram has an earthy and woodsy taste (with notes of pine and citrus) that makes it a perfect addition to mushroom sauce.
This herb can be used fresh or dried, and a little goes a long way–so start with just a teaspoon (or less) and add more to taste.
Not only does marjoram enhance the flavor of your sauce, but it also has some health benefits.
Marjoram is known for its anti-inflammatory properties and can also help improve digestion.
Pro tip: If you’re using dried marjoram, crush the leaves before adding them to your sauce to release more of their flavor.
What Herbs Go with Mushroom Sauce? 13 Best Herbs
- Choose your favorite herbs from this list to add to your mushroom sauce.
- Prepare the rest of your meal.
- Enjoy in no time!