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The Best Creamy Mushroom Sauce For Steaks

The Best Creamy Mushroom Sauce For Steaks


Good steak deserves the best mushroom sauce, so what’s the saucy secret? Only 5 ingredients and a few minutes of your time. 
By Martyna Candrick

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!

So, in what is my first post at Honest Cooking, I thought I’d share my secret mushroom sauce recipe with you… 5 ingredients, it’s that simple: cream, mushrooms, pepper, garlic, salt. And a little time, to let the sauce cook down and develop more intense flavours. 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!

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

5.0 from 12 reviews
The Best Creamy Mushroom Sauce For Steaks
Prep Time
Cook Time
Total Time
A deliciously flavourful and creamy mushroom sauce for steaks, schnitzels and even pasta in under 20 minutes.
Recipe Type: Sauce
Serves: 4
  • 150g (5.3oz) button mushrooms, cut in half then sliced
  • 150ml (5 fl oz) thickened cream
  • 2 cloves of garlic, crushed
  • 1 tsp (or more to taste) freshly ground black pepper
  • 1 tsp ground sea salt
  • 1 tsp cooking oil
To make the sauce:
  1. Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
  2. Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.
  3. Once the sauce has reduced by half, add crushed garlic and cook for another minute.
To serve:
  1. Remove from heat and serve over your favourite meat.
To reheat:
  1. Simply place saucepan back on low heat and let the sauce “melt” and heat through.
I used regular button mushrooms (champignons) for this recipe, but for an even richer flavour feel free to use Swiss Browns. Thickened cream is best, but pure fresh cream can also be used, but it may require slightly longer cooking.

View Comments (33)
  • 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 :)

  • 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 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 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. 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.


    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)

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