Description

This creamy mushroom sauce is a rich and flavorful addition to your favorite steaks or dishes. Made with fresh cremini or button mushrooms, garlic, and a luscious blend of beef broth and heavy cream, this sauce comes together quickly in just 25 minutes. It offers a perfect balance of savory and creamy textures, elevating any meal with minimal effort.

Ingredients

8 oz fresh mushrooms (cremini or button), sliced
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup low-sodium beef broth
½ cup heavy cream
Salt and pepper to taste

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Instructions

Melt Butter: Melt the unsalted butter in a skillet over medium heat to create a hot base for the mushrooms.
Sauté Mushrooms: Add the sliced mushrooms to the skillet and cook for 5 to 7 minutes until they are golden brown and have released their moisture, developing rich flavor.
Add Garlic: Stir in the minced garlic and cook for an additional minute until the aroma is fragrant but the garlic hasn’t burnt.
Simmer with Broth: Pour in 1 cup of low-sodium beef broth and bring it to a gentle simmer. Let it cook for 4 to 5 minutes so the sauce thickens slightly and the flavors meld.
Add Cream: Reduce the heat to low and stir in ½ cup heavy cream carefully until fully incorporated, cooking for about 2 minutes for a smooth, creamy consistency.
Season: Taste the sauce and season with salt and freshly cracked pepper according to your preference.
Serve: Serve this delicious mushroom sauce hot over prepared steaks or as a savory accompaniment on the side.

Notes

Use fresh mushrooms for maximum flavor; cremini or button mushrooms work best.
Be careful not to burn the garlic as it can become bitter.
For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
Low-sodium beef broth helps control the saltiness of the sauce.
This sauce can be stored in the refrigerator for up to 3 days and reheated gently.