Description
This rich and creamy Mushroom Sauce Steak recipe combines tender cremini or portobello mushrooms with garlic, fresh herbs, and a luscious cream-based sauce. Perfectly sautéed and finished with savory soy sauce and butter, the sauce pairs beautifully with steak, enhancing its flavor with deep umami notes in just 25 minutes.
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)
Instructions
- Prep: Clean and slice the mushrooms uniformly to ensure even cooking, and mince the garlic finely for maximum flavor release.
- 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, then add the sliced mushrooms. Sauté for approximately 7 minutes until the mushrooms are golden brown and have released their moisture.
- Add Liquid Ingredients: Pour in the low-sodium beef broth and heavy cream. Stir well to combine all ingredients smoothly. Let the mixture simmer for about 2 minutes to blend the flavors.
- Finish the Sauce: Stir in the soy sauce and fresh herbs. Add the remaining 2 tablespoons of butter to enrich the sauce and cook for another 3 to 5 minutes, until the sauce thickens to a creamy consistency. Adjust seasoning if necessary and serve hot over your favorite cooked steak.
Notes
- Use fresh herbs like parsley or thyme for the best flavor; dried herbs can also work but use about one-third the amount.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Make sure to sauté mushrooms until golden brown for a deep, rich flavor.
- Adjust the consistency of the sauce by simmering longer to thicken or adding a splash more broth to thin it out.
- This sauce pairs well with ribeye, sirloin, or filet mignon steaks.
