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
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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.
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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.
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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.
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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.
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Reheat Instructions:
- To reheat the sauce, place the saucepan back on low heat.
- Let the sauce “melt” and heat through gently.
The Best Creamy Mushroom Sauce For Steaks
- Total Time: 17 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Rich and savory mushroom sauce, ready in under 20 minutes.
Perfect for steaks, schnitzels, or pasta.
Ingredients
- 6 oz (150 g) button mushrooms
- 5 fl oz (150 ml) heavy cream
- 2 cloves garlic
- 1 tsp freshly ground black pepper
- 0.5 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 and stir-fry until lightly browned (about 5 minutes). Reduce 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 to a boil, then reduce heat and simmer for 5-8 minutes, stirring occasionally, ensuring the cream doesn’t overboil.
Add Garlic and Parsley
- Once the sauce has reduced by half, add the crushed garlic. Cook for another minute to infuse the garlic flavor.
Finish and Serve
- Remove the saucepan from the heat. Top the sauce with chopped parsley. Serve hot over your favorite steak or pasta.
Reheat Instructions
- To reheat, place the saucepan on low heat and let the sauce melt and heat through gently.
Notes
- For a richer flavor, use cremini or shiitake mushrooms instead of button mushrooms.
- To prevent the sauce from separating, whisk the cream continuously while simmering.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Continental
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 5
- Fiber: 1
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
What type of mushrooms work best for a creamy steak sauce?
Cremini or baby bella mushrooms are a solid choice because they have a meatier flavor than white button mushrooms. You can also mix in some sliced shiitakes for extra depth.
Should I cook the mushrooms before adding the cream?
Yes. Saute the mushrooms in butter until they release their moisture and turn golden brown. This concentrates their flavor before the cream goes in, so you get a richer sauce instead of a watery one.
How do I prevent the cream sauce from breaking or curdling?
Keep the heat at medium-low once you add the cream, and avoid letting it boil rapidly. Stirring consistently helps the sauce stay smooth and emulsified.
My first attempt I added the garlic with the mushrooms at the start. Bitter by the time the cream reduced. Second attempt I followed the order in the recipe and it was a completely different sauce. Late garlic addition is the key.
I make double now and warm it on low the next day. it tightens up in the fridge overnight but a small splash of cream loosens it right back.
three ingredients and it’s better than any steakhouse I’ve been to. I use a mix of cremini and button and it adds some variation in texture that straight button mushrooms don’t give you.
Skipped the white wine and used a splash of sherry instead—it brought a nice depth to the sauce without overpowering. Will do it again.
Switched out the heavy cream for coconut cream because my partner is lactose intolerant, and it worked beautifully. Gave it a slightly unique twist!
I like to think I’m a good cook.
I made this recipe for my husband and dad’s birthday dinner to go over ribeye the boys prepared. My mom who is the best cook I know was watching my every move. I added some pan juices to the sauce to finish and deglazed some red wine I was drinking before adding the cream. My dad said it was the sauce was his favorite part of the meal. My brother tried it with a spoon as I was cooking, nodded his head and said it was “bussin no notes”. It made me the hero of the dinner.
Wow that’s awesome!!
I’ve cooked a few different mushroom sauce recipes, and this one is by far the absolute best one! Everyone can’t get enough of it.
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!