Cheese Sauce with Mushrooms

Prep Time
Cook Time
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"Velveeta brand cheese is the best to use for this extra creamy cheese sauce recipe it gives this sauce a smooth extra velvety texture, try this thick cream cheese sauce recipe on your next grilled hamburger or pork chop YUM! (this is about 1 1/2 cups yield) "

Original recipe yields 5 servings


  • Serving Size: 1 (107.9 g)
  • Calories 238
  • Total Fat - 18.2 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 45.9 mg
  • Sodium - 888.9 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 6.8 g
  • Protein - 10.1 g
  • Calcium - 267.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step 1

Melt the butter over medium-high heat in a sautee pan. When slightly bubbling add the sliced mushrooms (use a large enough pan so the mushrooms aren't crowded or they end up steaming instead of sauteeing). Stir the mushrooms frequently to evenly cover with the butter. Cook until softened and they loose all moisture and they are golden (8-10 minutes).

Step 2

When the mushrooms appear cooked and slightly golden then add the balsamic vinegar and stir. Let the balsamic reduce for a couple minutes then add the marsala cooking wine.

Step 3

Let this reduce until the mushrooms and sauce become thicker and stickier. Set the cooked mushrooms aside.

Step 4

Pour the milk or cream in a small saucepan and begin melting the Velveeta brand cheese over low-medium heat (watch this carefully and stir often so it's doesn't stick or burn to the pan).

Step 5

When the sauce is melted then add the sauteed mushrooms. Add salt and pepper. Cover and keep on low heat until ready to use.

Tips & Variations

No special items needed.

Tags : Sauce