This deliciously creamy Mushroom Sauce with Greek Yogurt is a tangy and flavorful homemade condiment. Perfect with fresh mushrooms, over tortellini, or to serve with your favorite veggies, this delicious sauce is beyond simple to make.
You can also use sour cream if you prefer! This yogurt sauce is easy to tweak so it perfectly fits your tastes.
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💚 About This Recipe
With only 5 ingredients, this is a delicious Greek yogurt dill sauce that will elevate any meal! Pair this creamy sauce with tortellini for a simple and reliable weeknight meal, or serve it over top of steamed green beans, egg noodles, turkey, chicken, and more!
You can also use sour cream instead of Greek yogurt and add extra seasonings to tweak this sauce to your taste. However you make it, this mushroom sauce for tortellini is sure to be a hit with the whole family!
I love to pair it with Slow Cooker Turkey Legs or this Slow Cooker Whole Chicken to add a burst of creaminess and additional savory flavor!
🧂 Ingredients Needed
- butter - provides a delicious buttery flavor and a silky texture.
- mushrooms - add a nice savory earthiness flavor that enhances the flavor of whatever you serve this sauce over. I like to buy pre-sliced white mushrooms, but cremini mushrooms and baby bella mushrooms also work well.
- flour - ensures the sauce gets nice and thick.
- Greek yogurt - can be substituted for sour cream if you like.
- dill weed - gives your sauce a bit of herbal flavor that pairs deliciously with the mushrooms.
🔪 Instructions
- In a microwave safe bowl, melt butter.
- Place mushrooms in the bowl with the melted butter, then microwave for 3 minutes or until softened.
- In a separate medium bowl, combine the flour and Greek yogurt.
- Transfer the yogurt mixture to the large bowl with the mushroom mixture, then microwave for a minute or so.
- Stir until well combined.
- Add water as needed if the sauce is too thick, microwaving in 30-second increments between each addition.
- Stir in the dill weed and microwave another 30 seconds to 1 minute.
❔ FAQs
Absolutely! Both ingredients will result in a nice creamy texture and a slightly tangy flavor that pairs perfectly with the mushrooms and dill.
Nope, both dill and dillweed refer to the same herb. Some grocery stores label it in different ways, but either way you'll get the same ingredient.
Yes, dried dill has a more concentrated flavor. If you decide to use fresh dill for this dish, you'll have to add more than what's called for in order to get the same amount of dill flavor.
💭 Expert Tips and Tricks
- Start with little to no water, and adjust a little at a time to achieve your desired consistency.
- Full-fat Greek yogurt and full-fat sour cream are recommended here. They'll give you the most flavor and the creamiest sauce.
- I love to serve this sauce over green beans for holiday meals, and it also pairs well with proteins like chicken and turkey, sides like mashed potatoes and rolls, and any kind of pasta (but especially tortellini!). It really pairs well with a wide variety of dishes.
- You can serve this sauce immediately, but it tastes even better after sitting in the fridge overnight.
- Serve either hot or cold. Leftover sauce makes a great addition to sandwiches, wraps, and more!
📌 Perfect to serve over tortellini or with pork chops, or to mix in with ground beef, this Greek yogurt dill sauce is a creamy and refreshing condiment that only requires 5 ingredients!
💡 Substitutions and Variations
- Use fresh dill for a more vibrant green color. You'll need more fresh dill than you would dried dill weed.
- For a lighter version of this sauce, add a squeeze of fresh lemon juice or some lemon zest for acidity and a tang that will help balance out the creamy and savory sauce.
- Looking for even more flavor? Add a bit of white wine, beef broth, or chicken broth/chicken stock instead of the water, stir in some Parmesan cheese, or use additional ingredients like paprika, onion powder, minced garlic, parsley, or even a bit of horseradish!
- To get a slightly different mushroom flavor, sauté mushrooms in olive oil in a large skillet over medium-high heat.
🔊 What readers are saying...
"What a delicious recipe! Easy enough for a weeknight, but still elegant for the holidays."
- Sherri
🥫 Storage and Reheating
I recommend storing your Greek yogurt pasta sauce in an airtight container in the fridge. It should last 3 to 4 days.
In a pinch, you can freeze it in a zip-top bag or a similar container. When thawed, the texture may be off and the ingredients will have separated some.
To reheat, simply pop the sauce in a microwave safe bowl and heat for a minute, then in 30-second increments until it's your desired consistency and temperature.
🍴 What To Serve With This Dish
This mushroom sauce for tortellini is also great to serve over top Instant Pot Chicken and Potatoes, as a dipping sauce for Skillet Fried Salmon Patties or a batch of crispy Oven Fried Green Bean Fries, or with this Creamy Spinach and Mushroom Pasta!
✔️ More Homemade Sauce Recipes You'll Love
- Chicken with Creamy Sun-Dried Tomato Sauce - This "marry me" chicken is a delicious and comforting dinner that's sure to become a go-to chicken dish!
- Beef and Mushrooms with Red Wine Sauce - If you can't get enough mushrooms, this dish pairs them with tender beef and a delicious wine sauce.
- Eggplant Fries with Chipotle Basil Dipping Sauce - For a unique snack, serve these healthy eggplant fries with a bold and refreshing chipotle basil sauce.
- Homemade BBQ Sauce - This recipe from Natasha's Kitchen is the perfect way to prepare your own BBQ sauce and control all of the flavors!
Mushroom Sauce for Tortellini
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📋 Recipe Card
Creamy Mushroom Sauce With Greek Yogurt (Or Sour Cream)
Ingredients
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- ⅛ cup flour
- 1 cup plain Greek yogurt (or use sour cream)
- 1 tablespoon dried dill weed
- ¼ cup water (if needed)
Instructions
- Melt the butter in a large microwaveable bowl.2 tablespoons butter
- Stir in the mushrooms, toss to coat, then microwave uncovered on high for 3 minutes.8 ounces sliced mushrooms
- Mix the flour into the Greek yogurt.1 cup plain Greek yogurt, ⅛ cup flour
- Add the yogurt into the bowl with the mushrooms and mix. Microwave for 1 minute, then stir.
- If the sauce is too thick, add some water, up to about ¼ cup. Microwave for 30 seconds at a time, stirring in between, until very warm.¼ cup water
- Add the dill weed and stir. Microwave another 30 seconds to 1 minute, then stir.1 tablespoon dried dill weed
- Serve immediately or, for best flavor, cover and store in the refrigerator overnight or until ready to use.
Notes
- Serve over pasta, steamed vegetables, mashed potatoes, or roasted turkey, chicken or pork. This sauce is good with so many things!
- Adjust the amount of water used until you get to your desired consistency.
- Use full-fat Greek yogurt or sour cream for the best results.
- This sauce can be made right before serving, but for best results make this 2-3 days ahead of time and store in the refrigerator to allow the flavors to really meld. Reheat in the microwave or over medium-low heat on the stovetop.
- Avoid freezing leftover sauce if you can, however in a pinch you can place the sauce in a zipper top freezer bag, squeeze out all the air, and freeze for up to 2 months.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in November 2013, and was republished with tips, step by step photos, and a recipe change in January 2024.
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dana says
I love yogurt sauce so I can't wait to give this a shot. They're so much lighter than heavy cream sauces but still give you that nice richness!
MacKenzie says
This sauce is amazing. We enjoyed over pasta for meatless Monday. Love that it is just 5 ingredients.
Elisa says
Love this Mushroom Sauce with Greek Yogurt recipe, such a great way to replace the regular cream, delicious and healthier. Thanks for sharing 🙂
Melissa says
the greek yoghurt 'broke' in the mushrooms, went lumpy and gross. Heat issue?
Kristin says
Hi Melissa, I am sorry to hear that! Yes, it is likely a heat issue. Here are some things you can try to avoid that in the future.
- Use low fat or regular Greek yogurt instead of non fat. The more fat the yogurt has, the less risk that it will curdle.
- Add a little more flour than the recipe calls for. The flour can also help prevent curdling.
- Take the yogurt out of the fridge ahead of time to let it come up to room temperature before using it in the recipe.
I hope those suggestions help! 🙂
Olivik says
It turned out great 🙂
Kristin says
Glad to hear it! Thanks for stopping by to let me know! 🙂
Andrew Petrie says
This looks great but I'm not keen on the non fat yoghurt. Would a full fat yoghurt have a detrimental effect?
Kristin King says
You can use regular yogurt. It will probably be even yummier! 🙂
Jen says
Stopping by from the Pin It Monday Hop. Thanks for this recipe - it sounds delicious! Great for when you have vegetarian company over for dinner too. Pinning and trying this ASAP!
Mom says
I never tasted the original. I just know that Dad & I loved it!