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.
How to Make The Best Creamy Mushroom Sauce for Steak
-
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 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.
-
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.
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
- Total Time: 17 minutes
- Yield: 4 servings 1x
Description
A deliciously flavorful and creamy mushroom sauce for steaks, schnitzels and even pasta, in under 20 minutes.
Ingredients
- 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
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
If you liked this, you are going to love these favorite sauce recipes:
Foolproof Perfect Béarnaise Sauce
How to Make the Ultimate Homemade Carolina BBQ Sauce
I keep coming back to this sauce time and time again, especially during the colder months. It is really easy to make, and so delicious. Looks great as well and guests always love it. Thank you for a favorite that keeps on giving!
What is “thickened cream”. Is it thickened with flour? Or is it the same as UK’s double cream, or maybe soured cream?
Hello David, thickened cream is the same as “heavy cream” in the US. Double cream is thicker than that, so if you are in the UK you could dilute it with a little bit of water. Thanks for the comment, we have updated the recipe and the FAQ to reflect the geographic discrepancies in what various cream types are called.
This is the GOAT of steak sauces!!!
There is no way there is a better creamy mushroom sauce, sorry people, but this is THE one.
Yes, this is 1000% the best mushroom sauce, thank you!
Officially, officially, officially, this is OFFICIALLY the best sauce ever. Thanks so much!
The title of the article says it all, this is INDEED The Best Mushroom Sauce!
Hi Martyna:
I just used this recipe tonight as a practice run for Christmas and I have to say it was sensational!! Simple, easy to follow and absolutely delicious! Served on porterhouse steak with a few other family favorites and I will definitely be making it many more times!!! Thanks again for sharing this. I used cooking cream and fresh parsley, very happy with the results.
Rob.
Awesome Sauce!
Easy to make and even more delicious to eat!
We often have Sirloin steak for our treat. I love mushroom .sauce when dinning out, which isn’t often. It’s my 67 Birthday on Friday and yes, we are having steak. With your recipe I’m going to try mushroom sauce. With home made rhubarb, from the garden, crumble. I’m fed up with jacket potatoes though. Don’t want mash again. Any other ideas. Not chips thouvgh.
Kind Regards
Jacqueline Bird (Mrs)
Had to leave the garlic out but my husband lived it, thank you :)
This is the best!! Was so yum simple to make!! LOVE ?
Dear Martyna,
Thank you for sharing this recipe.
Your recipe is almost identical to my old favourite. The only difference is that I precook the sliced mushrooms in a microwave oven until they have shed about half their water. This makes stir-frying easier and faster.
Regards,
P.S. I also use that sauce on mushroom or chicken vol-au-vent — I then increase the quantity of cream and add chicken broth… and brandy.
I just made this and it was really delicious!!! Thank you for sharing your amazing recipe :) I will definitely be making a bigger portion next time!
I was recently in Portugal and enjoyed mushroom sauce on steak, so googled a recipe for it and found yours try it this evening and really enjoyed it. Delicious! I reduced the salt to half and next time I will reduce it a bit more. Thank you.
i like the sauce pretty quick and easy to make, made it in 8mins and super tasty. thanks
yummy recipe
in violation of a wide, wide variety of ‘saucing’ principals, here…
Unreal!!!excellent as good as the finest restaurant in San Francisco.
Ts delicious but had to double the cream, tasted like a salt block!
Sounds great but wouldn’t you saute the garlic after the mushrooms and then add the cream? If you add it afterward will it cook properly?
This is amazing. made it 3 days ago for steak, and made it again tonight, thinned it with more cream and milk, added shrimp and made it into a pasta sauce! OUT OF THIS WORLD…
i tasted this sauce with beef liver in Spain,it was a classic! i,ve since used your recipe at home.it tastes the same as i had.thank you.
Is there anything I can use instead of that thickening cream…..I have regular milk??
I’m not understanding what kind of cream to use… Is there a brand? I’m new to cooking :/ can I use heavy whipping cream instead?
very nice flavour and easy to make THANKS
very enyoyable
Excellent and basic. Some VERY finely chopped onion also adds another dimension, and if you want to use low fat milk then a sprinkle of mustard powder will help thicken, otherwise just keep reducing.
I used sour cream with a bit of milk to thin it down as that’s all I had, and added a dash of Worcester sauce, delish!
Perfect for steak. Berry lovely Thank you
Mouthwatering! Can’t believe how quick and easy this recipe is. Decided to use some leftover cream but it wasn’t enough. So I used one percent milk and thickened it with a tblsp of butter and half a tbls of flour, stirring about five or six minutes until hot and nicely thickened, then added salt, pepper & garlic and cooked another couple minutes. This recipe is a keeper! Thank you for sharing!
Any chance skim milk can be used successfully?
Oh wow oh wow oh wow. I’ve just tried this recipe and it is really delicious. Thank you so much for sharing this recipe.
Yum
Hi Martyna, I would like to try your recipe however I was wondering which type of cream is the one I will need? I found cream of mushroom..is this ok?
Hi Marysol, you should just use plain (cow’s milk) cream of about 30% fat content. Pure pouring cream would also work.
This is a wonderful sauce. We have just had it on venison steak. I will certainly be using the recipe a lot. Thank you.
Tried this recipe out yesterday and it was delicious. I posted the link to this recipe on my blog because more people should know about this recipe :)
Delicious! so simple to make and tastes devine will use time and time again! thank you :)
This is a beautiful sauce! They make something similar here in Portugal for their steaks, but the only time I’ve seen it made the person used a premade knorr cube mix.
I’m now looking forward to playing with this recipe!
Hi Rochelle, I know the sayce is popular in Germany for schnitzel and Poland with veal, but I didn’t realize the sauce was popular in Portugal so thank you for bringing that to my attention. I hope you enjoy it!