The Best Creamy Mushroom Sauce For Steaks
Recipe Type: Sauce
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A deliciously flavourful and creamy mushroom sauce for steaks, schnitzels and even pasta in under 20 minutes.
  • 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.
Recipe by Honest Cooking at