Now Reading
The Best Creamy Mushroom Sauce For Steaks

The Best Creamy Mushroom Sauce For Steaks

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.

 

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.

See Also
Mushroom Squares


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.

Best Creamy Mushroom Sauce For Steaks

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Best Creamy Mushroom Sauce For Steaks

The Best Creamy Mushroom Sauce For Steaks


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 23 reviews

  • Author: Martyna Candrick
  • 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

Units Scale
  • 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

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
View Comments (37)
  • 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!

  • 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 :)






  • This is a wonderful sauce. We have just had it on venison steak. I will certainly be using the recipe a lot. Thank you.






  • 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?

  • 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.

  • 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!






  • 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!






  • 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’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?

  • 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.






  • 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…






  • 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?

  • 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 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!






  • 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.






  • 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)






  • 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.






Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top