Creamy Mushroom Sauce Steak (Print Version)
A rich sauce with mushrooms and garlic, ideal for adding depth to steak and other dishes.
# What You'll Need:
→ Vegetables
01 - 10.5 oz cremini or button mushrooms, sliced
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 2 tablespoons unsalted butter
05 - ½ cup heavy cream
→ Liquids
06 - ⅓ cup beef or vegetable stock
→ Seasonings
07 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
→ Optional
10 - 1 tablespoon finely chopped fresh parsley, for garnish
11 - 1 teaspoon Dijon mustard (optional for extra depth)
# Directions:
01 - Melt the butter in a large skillet over medium heat.
02 - Add the chopped shallot and cook for 2 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the sliced mushrooms and thyme; sauté for 6 to 8 minutes, stirring occasionally, until mushrooms are golden and their liquid evaporates.
05 - Pour in the stock and bring to a simmer. Cook for 2 to 3 minutes to reduce slightly.
06 - Stir in the heavy cream and Dijon mustard if using. Simmer for 3 to 5 minutes, stirring occasionally, until sauce thickens.
07 - Season with salt and pepper to taste.
08 - Remove from heat and garnish with chopped parsley if desired. Serve hot over steak.
# Expert Tips:
01 -
- It transforms a simple steak into something restaurant-worthy in less than thirty minutes.
- The mushrooms release their own liquid, creating a naturally rich base that feels indulgent without any fussing.
- Works just as beautifully on chicken or roasted vegetables if you're not in a steak mood.
02 -
- If you add the cream too quickly or at too high a temperature, it can separate; slow and gentle is the only way.
- Mushrooms release a surprising amount of water, which is a feature, not a problem—that's where the depth comes from.
- Taste the stock before using it; salty stock will change your seasoning math entirely.
03 -
- Don't skip the step of letting mushrooms release their water and evaporate—this concentrates their flavor and is what separates a good sauce from a forgettable one.
- A tiny pinch of Worcestershire sauce added at the very end lifts the whole dish into another dimension without anyone being able to name what's different.