Creamy Mushroom Sauce Steak (Print Version)
Velvety mushroom and garlic blend creates a savory sauce to elevate grilled or pan-seared steak.
# 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 tbsp unsalted butter
05 - 1/2 cup heavy cream
→ Liquids
06 - 1/3 cup beef or vegetable stock
→ Seasonings
07 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp freshly ground black pepper
→ Optional
10 - 1 tbsp finely chopped fresh parsley, for garnish
11 - 1 tsp Dijon mustard
# Step-by-Step Guide:
01 - Melt the butter in a large skillet over medium heat.
02 - Add the finely chopped shallot and cook for 2 minutes until softened.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the sliced mushrooms and thyme leaves; sauté for 6 to 8 minutes, stirring occasionally, until mushrooms turn 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 gently for 3 to 5 minutes, stirring occasionally, until the sauce thickens to desired consistency.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat and garnish with chopped parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- It transforms an ordinary steak into restaurant-quality in under 20 minutes, with ingredients you probably already have.
- The sauce is naturally gluten-free and works beautifully with chicken, pork, or even roasted vegetables when steak isn't on the menu.
- Once you taste how garlic, thyme, and mushrooms dance together in cream, you'll stop buying bottled sauces entirely.
02 -
- Don't skip letting the mushroom liquid evaporate; if you add the cream too soon, your sauce will taste watery and lose that concentrated earthiness that makes it special.
- The moment you add cream is when you stop stirring constantly and instead stir occasionally, because constant stirring can break the emulsion and make the sauce separate.
- Taste it plain, with just salt and pepper, before you decide it's done; sometimes all it needs is proper seasoning, not more ingredients.
03 -
- Slice your mushrooms ahead of time and store them in a bowl; they'll start releasing moisture, which actually helps them cook faster and more evenly when they hit the hot butter.
- If your sauce looks too thin, let it simmer a bit longer uncovered rather than adding flour or cornstarch, which can dull the clean mushroom flavor you've worked to build.