Creamy Mushroom Steak Sauce

This rich mushroom sauce transforms any ordinary steak into a restaurant-quality meal with minimal effort. The deep earthy flavors of the mushrooms combine with creamy butter and garlic to create a sauce that clings perfectly to your perfectly cooked meat.

I first developed this recipe when trying to recreate my favorite steakhouse experience at home. After several attempts tweaking the proportions of cream to mushrooms I finally landed on this version which my husband now requests whenever we have steak night.

Ingredients

• Mushrooms 8 ounces sliced Fresh mushrooms provide the earthy foundation for this sauce Choose cremini for a richer flavor or button mushrooms for a milder taste
• Butter 3 tablespoons Use unsalted butter so you can control the saltiness of your final sauce
• Minced garlic 1 1/2 teaspoons Fresh garlic adds aromatic depth that powdered simply cannot match
• Chicken broth 1/2 cup This adds savory notes and thins the sauce to the perfect consistency
• Heavy cream 1 cup Creates the luxurious texture that makes this sauce special Look for cream with at least 36% fat content
• Dijon mustard 1 teaspoon Adds a subtle tang that balances the richness of the cream
• Worcestershire sauce 1 teaspoon Provides umami depth and complexity to complement the mushrooms
• Salt 1/2 teaspoon Diamond Crystal kosher salt works best as it dissolves easily
• Black pepper 1/4 teaspoon Freshly ground enhances all the other flavors

Step-by-Step Instructions

Sauté the Mushrooms

Heat a large skillet over medium high heat and add the butter. Once melted add the sliced mushrooms and minced garlic. Cook for 5 to 7 minutes stirring occasionally until the mushrooms have released their moisture and turned golden brown. This caramelization is crucial for developing deep flavor in your sauce.

Add the Liquids

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits contain concentrated flavor. Add the heavy cream Dijon mustard and Worcestershire sauce stirring to combine everything evenly.

Reduce the Sauce

Bring the mixture to a gentle simmer not a full boil which could cause the cream to separate. Reduce heat to medium low and cook for 5 to 8 minutes stirring occasionally until the sauce has thickened enough to coat the back of a spoon. The sauce will continue to thicken slightly as it cools.

Final Seasoning

Taste the sauce and adjust seasoning with salt and black pepper as needed. If you want a richer sauce you can stir in a tablespoon of cold butter at the very end for added silkiness and shine before serving over your perfectly cooked steak.

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My absolute favorite mushroom to use in this sauce is the cremini also known as baby portobello. They have a more pronounced flavor than white button mushrooms which really makes this sauce special. I still remember the first time I served this to my inlaws my father in law asked for the recipe before we had even finished dinner.

Make Ahead Options

This mushroom sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. The sauce will thicken considerably when chilled so when reheating gently warm over low heat while stirring constantly. You may need to add a splash of cream or broth to bring it back to the proper consistency. I find making it ahead actually improves the flavor as the ingredients have more time to meld together.

Perfect Pairings

While this sauce was created specifically for steak it works beautifully with many other proteins and sides. Try it spooned over grilled chicken breasts pork chops or even a hearty piece of roasted cauliflower for a vegetarian option. The sauce also pairs wonderfully with creamy mashed potatoes crispy roasted potatoes or buttered egg noodles which all help soak up every last bit of the delicious sauce. For a complete meal add a simple green salad with a light vinaigrette to balance the richness.

Customization Ideas

This base recipe is delicious as written but you can easily customize it to suit your preferences or what you have on hand. Try adding a splash of cognac or brandy after cooking the mushrooms for an elegant twist just be sure to let the alcohol cook off for a minute before adding the other liquids. Fresh herbs like thyme or rosemary can be added during cooking or sprinkled on top before serving. For a cheesy variation stir in 1/4 cup of grated parmesan at the end of cooking which adds a pleasant salty note and additional thickening.

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Recipe FAQs

→ Can I make this mushroom sauce ahead of time?

Yes, you can make this sauce up to 2 days ahead and store it in an airtight container in the refrigerator. Reheat gently on low heat, adding a splash of cream if needed to restore the consistency. For best flavor and texture, however, serving immediately is recommended.

→ What type of mushrooms work best for this sauce?

Button or cremini mushrooms are ideal for their savory flavor, but you can experiment with shiitake, portobello, or a mixed mushroom blend for more complex flavors. Just ensure they're sliced evenly for consistent cooking.

→ How can I thicken the sauce if it's too thin?

If your sauce needs thickening, continue simmering until it reduces to your desired consistency. For a quicker fix, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the simmering sauce until thickened. Note that cornstarch will add a small amount of carbs.

→ Can I make this sauce dairy-free?

Yes, substitute the butter with olive oil or a plant-based butter, and replace the heavy cream with full-fat coconut cream or a cashew cream. The flavor profile will change slightly, but it will still be delicious.

→ What cuts of steak pair best with this mushroom sauce?

This versatile sauce complements virtually any cut of steak. It works beautifully with ribeye, filet mignon, New York strip, or sirloin. The rich, creamy sauce is particularly good with leaner cuts as it adds moisture and flavor.

→ Can I add wine to this mushroom sauce?

Absolutely! Add 1/4 cup of dry white wine or red wine after cooking the mushrooms and garlic. Allow it to reduce by half before adding the remaining liquids. This adds wonderful depth and complexity to the sauce.