Description

This Mushroom Sauce Steak recipe features a rich and creamy mushroom sauce made from sautéed cremini or portobello mushrooms, fresh garlic, heavy cream, and beef broth, enhanced with herbs and soy sauce. Perfect for complementing your favorite steak, this sauce adds a flavorful and luscious finish to your dish.

Ingredients

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)

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Instructions

Prep: Clean and slice the mushrooms uniformly and mince the garlic. This helps ensure even cooking and consistent flavor development.
Sauté: Melt the butter in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Then add the sliced mushrooms and cook, stirring occasionally, until they turn a beautiful golden brown, approximately 7 minutes.
Build: Pour in the low-sodium beef broth and heavy cream, stirring well to combine all ingredients into a smooth sauce. Allow the mixture to cook together for about 2 minutes to meld the flavors.
Finish: Season the sauce with soy sauce and fresh herbs, adding the final tablespoon of butter for richness. Continue cooking and stirring gently until the sauce thickens to your desired consistency, around 5 minutes.

Notes

Use fresh herbs like parsley or thyme for the best flavor.
For a thicker sauce, you can simmer a little longer or add a cornstarch slurry.
This sauce pairs well with ribeye, sirloin, or filet mignon.
Low-sodium beef broth and reduced-sodium soy sauce help control the salt level.
Serve immediately for the best texture and flavor.