Description
This Mushroom Sauce Steak recipe features a rich and creamy mushroom sauce made with fresh cremini or portobello mushrooms, garlic, and herbs, cooked to perfection in a buttery, savory cream sauce. Ideal for elevating your steak dinner, this sauce combines the earthy flavor of mushrooms with a silky texture and fresh herbs to complement any cut of steak.
Ingredients
Scale
Mushroom Sauce Ingredients
- 8 oz fresh cremini or portobello mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 cup low-sodium beef broth
- 1 tbsp soy sauce
- 2 tbsp fresh herbs (parsley and thyme)
Instructions
- Prep: Clean and slice the mushrooms uniformly to ensure even cooking. Mince the garlic finely for optimal flavor release. This step should take about 5 minutes.
- Sauté: Melt the unsalted butter in a skillet over medium heat. Add the minced garlic and cook until fragrant, approximately 1-2 minutes, taking care not to burn it. Add the sliced mushrooms and cook for about 7 minutes until they are golden brown and tender, stirring occasionally.
- Build the sauce: Pour in the low-sodium beef broth and heavy cream, stirring well to combine. Let the mixture cook for about 2 minutes until smooth and well mixed.
- Finish: Season the sauce with soy sauce and the fresh chopped herbs (parsley and thyme). Add the remaining butter and stir until melted and the sauce thickens slightly, about 5 minutes. Adjust seasoning to taste.
Notes
- Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity by half.
- For a thicker sauce, reduce the cream and broth mixture a bit longer over low heat.
- This sauce pairs beautifully with grilled or pan-seared steak.
- Low-sodium broth helps control saltiness but adjust soy sauce accordingly.
- Butter enhances richness but can be reduced for a lighter sauce.
