The Best Creamy Mushroom Sauce For Steaks

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.

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.

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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 heavy 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 over-boil.

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.

CREAMY MUSHROOM SAUCE FAQ

What kind of cream should I use for this mushroom sauce?
In this recipe, we call for heavy cream, which gives the sauce its rich, velvety texture without curdling over heat.

If you’re outside the U.S., here’s how heavy cream compares to other common varieties:

Australia/New Zealand: Use thickened cream, which has about 35% fat and added stabilizers—this was originally listed in the recipe and works beautifully here.

UK: Use double cream (48% fat) for an ultra-luxurious texture, though it’s a bit richer than needed—diluting slightly with a splash of milk can help balance it.

Canada: Look for whipping cream (33–36%) or 35% cream—either will work well.

How about sour cream or light cream?

Avoid sour cream or light cream, as they may curdle when heated and won’t give the same silky consistency.

What mushrooms are best for mushroom sauce?
Regular button mushrooms work wonderfully and provide a mild, earthy flavor. For deeper, richer flavor, try Swiss Brown mushrooms, cremini, or a mixture of wild mushrooms like shiitake or oyster mushrooms.

Can I make this mushroom sauce in advance?
Yes, you can. Prepare the sauce according to the recipe, cool it down completely, and store it in an airtight container in the refrigerator for up to 3 days. Gently reheat over low heat when ready to serve.

Why is my mushroom sauce watery?
Your sauce might be watery if the cream hasn’t been simmered enough to reduce and thicken. Allow the sauce to simmer longer, stirring occasionally, until it reduces by about half and reaches your desired consistency.

How can I thicken my mushroom sauce if it’s too thin?
Continue simmering until it thickens naturally. Alternatively, stir in a small amount of cornstarch mixed with cold water (a slurry) and cook gently until thickened.

Is mushroom sauce gluten-free?
Yes, this creamy mushroom sauce is naturally gluten-free. However, always double-check the cream and other ingredients’ packaging to avoid cross-contamination.

Can I freeze mushroom sauce?
Freezing cream-based sauces is generally not recommended as they can separate or curdle upon thawing. If you must freeze it, thaw slowly in the fridge and reheat gently, whisking to recombine.

What dishes pair well with creamy mushroom sauce?
This mushroom sauce is excellent with grilled steak, roasted chicken, pork chops, meatballs, or even over pasta and mashed potatoes.

Can I use milk instead of cream?
Milk won’t give the same richness or thickness as cream. If you prefer a lighter sauce, consider using half cream and half milk, or add a thickening agent like flour or cornstarch.

How do I reheat leftover mushroom sauce?
Reheat slowly in a saucepan over low heat, stirring occasionally to prevent splitting. If the sauce is too thick after refrigeration, add a small amount of milk, cream, or water while reheating.

How long does mushroom sauce last in the fridge?
Properly stored in an airtight container, the sauce should stay fresh for up to 3 days.

The Best Creamy Mushroom Sauce For Steaks

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 27 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) heavy 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

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