Description
This Mushroom Sauce Steak recipe features a rich and creamy mushroom sauce made with fresh cremini or portobello mushrooms, garlic, heavy cream, and fresh herbs. Perfectly sautéed mushrooms are combined with beef broth and soy sauce for a savory and luxurious topping that elevates any steak dish.
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/or thyme), chopped
Instructions
- Prep: Clean and slice the mushrooms evenly to ensure they cook uniformly. Mince the garlic finely to release maximum flavor during cooking. This step should take about 5 minutes.
- Sauté: Melt 3 tablespoons of the unsalted butter in a skillet over medium heat. Add the minced garlic and cook it until fragrant, about 1-2 minutes. Add the sliced mushrooms and cook them for approximately 7 minutes until they turn golden brown and tender.
- Build the sauce: Pour in the low-sodium beef broth and heavy cream, stirring constantly to combine all ingredients smoothly. Let the mixture cook for about 2 minutes as it blends and starts to thicken slightly.
- Finish: Add the soy sauce and chopped fresh herbs to the sauce, then stir in the remaining 1 tablespoon of butter to enrich the sauce’s texture and flavor. Continue cooking for 5 minutes, stirring occasionally, until the sauce reaches a thickened consistency perfect for serving over steak.
Notes
- Use fresh herbs like parsley and thyme for the best aromatic flavor profile.
- Adjust soy sauce quantity to taste, especially to control saltiness.
- This mushroom sauce pairs excellently with grilled or pan-seared steak.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
- Make sure mushrooms are sliced uniformly to ensure even cooking.
