Description
This Mushroom Sauce Steak recipe features a rich and creamy mushroom sauce made with fresh cremini or portobello mushrooms, garlic, heavy cream, butter, beef broth, soy sauce, and fresh herbs. The sauce is perfectly sautéed and builds deep, savory flavors, making it an ideal complement to your favorite steak. Ready in just 25 minutes, it’s a quick way to elevate a simple steak dinner with a luscious, homemade mushroom sauce.
Ingredients
Scale
Mushroom Sauce
- 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/or thyme), chopped
Instructions
- Prep: Clean and slice the mushrooms uniformly to ensure even cooking. Mince the garlic cloves finely. This prep should take about 5 minutes.
- Sauté Mushrooms and Garlic: In a skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the minced garlic and cook until fragrant, about 1 minute. Add the sliced mushrooms and cook for 7 minutes or until they turn a beautiful golden brown, stirring occasionally to prevent sticking.
- Build the Sauce: Pour in the low-sodium beef broth and heavy cream. Stir the mixture thoroughly to combine all the ingredients smoothly. Allow it to cook for about 2 minutes until the sauce starts to come together.
- Finish the Sauce: Add the soy sauce, chopped fresh herbs, and the remaining 2 tablespoons of butter to the sauce. Cook for an additional 5 minutes, stirring occasionally, until the sauce thickens to a luscious consistency. Adjust seasoning if needed and remove from heat.
Notes
- For a deeper flavor, use cremini mushrooms as they have a richer taste compared to button mushrooms.
- Fresh herbs such as parsley and thyme complement the earthy mushrooms and add a fresh note.
- This sauce pairs exceptionally well with grilled or pan-seared steaks.
- Low-sodium beef broth keeps the sodium levels controlled—adjust soy sauce accordingly to taste.
- To make the sauce dairy-free, substitute heavy cream and butter with coconut cream and olive oil, though the flavor and texture will differ.
