The Best Creamy Mushroom Sauce For Steaks

Good steak deserves the best mushroom sauce, so what’s the saucy secret? Only a few ingredients and a couple of minutes of your time. 

It’s not often that I use such highly subjective descriptors and food writing clichés as “the best”, but honestly, life is too short for bad mushroom sauce.

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I thought I’d share my secret mushroom sauce recipe with you… Just a few ingredients, it’s that simple: cream, mushrooms, pepper, garlic, salt, some parsley on top. And a little time, to let the sauce cook down and develop more intense flavors. I love watching it bubbling away, condensing, turning a golden caramel brown colour and waiting for the few minutes it takes to cook. You can really smell the mushrooms and the consistency becomes just right!

If you don’t believe me, I dare you to try it. After all, good steak deserves the best mushroom sauce.

How to Make The Best Creamy Mushroom Sauce for Steak

1. Prepare the Mushrooms:

   • Heat the cooking oil in a medium saucepan over high heat.
   • Add the sliced mushrooms to the pan and stir-fry until they are lightly browned. This should take about 5 minutes. Reduce the heat to medium.

2. ---

   Cook the Sauce:

   • Add the thickened cream to the saucepan with the mushrooms.
   • Season with ground sea salt and freshly ground black pepper.
   • Bring the mixture to a boil, then reduce the heat and let it simmer. Cook for 5-8 minutes, stirring occasionally. Be sure to watch that the cream doesn’t overboil.

3. ---

   Add Garlic and Parsley:

   • Once the sauce has reduced by half, add the crushed garlic to the saucepan.
   • Cook for another minute to let the garlic flavor infuse into the sauce.

4. ---

   Finish and Serve:

   • Remove the saucepan from the heat.
   • Top the sauce with chopped parsley.
   • Serve the creamy mushroom sauce hot over your favorite steak or pasta.

5. ---

   Reheat Instructions:

   • To reheat the sauce, place the saucepan back on low heat.
   • Let the sauce “melt” and heat through gently.

Recipe Notes:

• Mushrooms: Regular button mushrooms (champignons) were used for this recipe, but for an even richer flavor, Swiss Browns can be substituted.
• Cream: Thickened cream is ideal, but pure fresh cream can also be used. If using pure fresh cream, it may require slightly longer cooking to achieve the desired consistency.
• Serving Suggestion: This sauce pairs perfectly with steak but is also delicious over pasta or chicken.

The Best Creamy Mushroom Sauce For Steaks

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5 from 24 reviews

• Author: Martyna Candrick
• Total Time: 17 minutes
• Yield: 4 servings 1x

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Description

A deliciously flavorful and creamy mushroom sauce for steaks, schnitzels and even pasta, in under 20 minutes.

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Ingredients

Units USM Scale 1x2x3x

• 5.3 oz (150g) button mushrooms, cut in half then sliced
• 5 fl oz (150ml) thickened cream
• 2 cloves garlic, crushed
• 1 tsp freshly ground black pepper (or more to taste)
• 1/2 tsp ground sea salt
• 1 tbsp chopped parsley
• 1 tsp cooking oil

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Instructions

• Prepare the Mushrooms:
  • Heat the cooking oil in a medium saucepan over high heat.
  • Add the sliced mushrooms to the pan and stir-fry until they are lightly browned. This should take about 5 minutes. Reduce the heat to medium.
• Cook the Sauce:
  • Add the thickened cream to the saucepan with the mushrooms.
  • Season with ground sea salt and freshly ground black pepper.
  • Bring the mixture to a boil, then reduce the heat and let it simmer. Cook for 5-8 minutes, stirring occasionally. Be sure to watch that the cream doesn’t overboil.
• Add Garlic and Parsley:
  • Once the sauce has reduced by half, add the crushed garlic to the saucepan.
  • Cook for another minute to let the garlic flavor infuse into the sauce.
• Finish and Serve:
  • Remove the saucepan from the heat.
  • Top the sauce with chopped parsley.
  • Serve the creamy mushroom sauce hot over your favorite steak or pasta.
• Reheat Instructions:
  • To reheat the sauce, place the saucepan back on low heat.
  • Let the sauce “melt” and heat through gently.

Notes

• Mushrooms: Regular button mushrooms (champignons) were used for this recipe, but for an even richer flavor, Swiss Browns can be substituted.
• Cream: Thickened cream is ideal, but pure fresh cream can also be used. If using pure fresh cream, it may require slightly longer cooking to achieve the desired consistency.
• Serving Suggestion: This sauce pairs perfectly with steak but is also delicious over pasta or chicken.

• Prep Time: 5 mins
• Cook Time: 12 mins
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 100g
• Calories: 140
• Sugar: 1g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg