Description
A rich and creamy mushroom sauce perfect for steak that combines sautéed mushrooms and garlic with heavy cream, butter, beef broth, soy sauce, and fresh herbs, delivering a flavorful and velvety complement to your favorite cut of meat.
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), chopped
Instructions
- Prep: Clean and slice the mushrooms uniformly to ensure even cooking, and mince the garlic finely to release its flavor quickly during sautéing. This should take about 5 minutes.
- Sauté Mushrooms and Garlic: In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn it. Then add the sliced mushrooms and cook for approximately 7 minutes or until they turn golden brown and release their moisture.
- Build the Sauce: Pour in 1 cup of low-sodium beef broth followed by 1 cup of heavy cream. Stir continuously for about 2 minutes to combine these ingredients smoothly while allowing the sauce to start thickening.
- Finish the Sauce: Stir in 1 tablespoon of soy sauce and 2 tablespoons of chopped fresh herbs (parsley and thyme). Add the remaining 2 tablespoons of butter and continue cooking for another 5 minutes, stirring occasionally, until the sauce reaches a thick, velvety consistency. Taste and adjust seasoning if necessary before serving over your cooked steak.
Notes
- For a thicker sauce, simmer a few minutes longer to reduce the liquid further.
- Use fresh herbs for the best flavor; dry herbs can be substituted but reduce quantity by half.
- This sauce pairs excellently with grilled or pan-seared steaks.
- To make it dairy-free, substitute heavy cream and butter with coconut cream and a vegan butter alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid curdling.
