• Skip to main content
  • Skip to primary sidebar
Dirt and Dough
menu icon
go to homepage
  • Recipes
  • Sourdough
  • Fall
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sourdough
    • Fall
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Sauces and Spreads

    Mushroom Sauce for Steak

    Published: Mar 8, 2023 · Modified: Jul 24, 2023 by Kristin · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · Leave a Comment

    Save for Later

    80 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe
    A wooden spoon scooping out a creamy mushroom sauce.
    A cast iron pan with a sauce filled with mushrooms.
    A cast iron pan with a sauce filled with mushrooms.

    This sautéed mushroom sauce is perfect for that steak, grilled chicken, or even pork chops. Perfectly sautéed mushrooms in oil, butter, and salt to draw out their moisture and then soaked in a creamy sauce. It's the perfect sauce for all mushroom lovers.

    A cast iron skillet with a mushroom sauce and fresh parsley on top.

    Need a good, creamy sauce that can go with a variety of different dishes? This is it! 

    This creamy mushroom sauce really is perfect for your next steak dinner. Serve it with ribeye steaks, new york strip steak or a tender T-bone steak.

    It doesn't just pair well with red meat. This easy side dish is also great on chicken, pork, and our personal favorite, cheese ravioli.

    It's simple to make and loaded with fresh mushrooms. 

    The mushrooms are slowly cooked down in a butter and a salt combination, then finished with a creamy sauce and topped with fresh parsley. It's almost like mushroom gravy.

    Do you love fresh mushrooms? Need another mushroom recipe? Check out my mushroom and veggie soup recipe or a turkey stroganoff. 

    Jump to:
    • 🍄Ingredients
    • 🥘How to Make
    • ❓Recipe FAQs
    • 🍝Other Sauce Recipes
    • 📋Recipe

    🍄Ingredients

    Ingredients in prep bowls to make a mushroom sauce.

    This recipe does call for simple ingredients. But it's not the ingredients themselves that make this a delicious recipe. It's how the ingredients are prepared. 

    Mushrooms: The mushrooms need to be sauteed slowly in butter and salt. This is the key to giving them the best flavor. I like to use baby bellas or white mushrooms. Baby bellas are also called cremini, so those will work as well.

    Fresh Herbs: Since it is a heavier sauce, the parsley and fresh thyme leaves added a nice fresh taste to it. The thyme can be cooked earlier on in the dish where the parsley is just added at the end. 

    Heavy Cream: This is really the best option for this sauce. The heavy cream is going to give it the best consistency. Whole milk or half and half can also be used but it will be a bit thinner.  

    Beef Stock: Beef stock just adds another level of depth and flavor. And, beef pairs really well with mushrooms. If you do not have beef stock, vegetable or chicken stock would work as well.

    See full information on ingredients and quantities in the recipe card.

    🥘How to Make

    Step 1: Give the mushrooms a good rise, dry them by patting with paper towels and then slice thin.

    Two photos: One with onions sautéing in a pan and the second with mushrooms sautéing.

    Step 2: Using a cast iron pan or another large skillet, heat up over medium heat. Add in the butter and melt.

    Step 3: Add in onions and sauté until they are soft and translucent. This will take about 5 minutes. (Image 1).

    Step 4: Add in the sliced mushrooms and salt. It is very important to add the salt in this step. 

    💡Pro Tip: The salt is what will help bring out all the moisture and flavor in the mushrooms. It also helps deepen the flavors. 

    Continue cooking until you have tender mushrooms. (Image 2).

    Mushroom cooking in a cast iron pan and then a second photo with cream being poured in.

    Step 5: Add in crushed or minced garlic and cook for 30 seconds. 

    Step 6: Add in flour, thyme, and black pepper then stir until everything is coated in the flour mixture. It should be thick. (Image 3).

    Step 7: Slowly add in the beef stock, stirring while pouring. Make sure to scrape off all the browned bits that are stuck to the bottom of the pan. They are full of flavor!

    Step 8: Once the stock is incorporated, increase to medium-high heat until it starts to simmer. Reduce to low and allow to simmer for 10 minutes until it starts to thicken and reduce down. 

    Step 9: Slowly add in the cream and fully mix to combine. (Image 4).

    Allow to rest for a few minutes over low, top with the fresh parsley, and then serve warm over juicy steaks, chicken or pork chops.

    A cast iron skillet with a mushroom sauce and a wooden spoon scooping some out.

    ❓Recipe FAQs

    What is mushroom steak sauce made of?

    Mushroom steak sauce is made of sautéed mushrooms and onions then simmered in a stock made of beef broth and cream. Fresh herbs such as parsley and thyme can give it a lighter taste.

    How to Make Mushroom Sauce?

    Start off by sautéing mushrooms and onions in olive oil, butter and salt. THen adding some flour and herbs then slowly pour in the beef stock. Allow to simmer to thicken and reduce in size. Then pour in some cream and mix well.

    What brings out mushroom flavor?

    To get the most flavor out of your mushrooms be sure to sauté in butter and salt. The salt is what will help draw out all that moisture and flavor.

    🍝Other Sauce Recipes

    • A bowl of fried rice with yum yum sauce being poured on top.
      Yum Yum Sauce
    • A roasted potato being dipped into a lemon garlic aioli.
      Easy Lemon Garlic Aioli - 5 Ingredients
    • A small weck jar with a creamy sauce with a spoon scooping some out.
      Lemon Dill Sauce
    • A piece of crab meat being dunked into a bowl of butter.
      Garlic Butter Sauce for Seafood

    Did you make it? If you loved this recipe or any others on Dirt & Dough, please leave a 5-🌟 in the recipe card below. Let me know how it went by leaving a comment below the recipe card. I love hearing from you!

    *Let's Connect! Follow along on Instagram, Pinterest or subscribe to receive emails!

    📋Recipe

    A wooden spoon taking out a scoop of a mushroom sauce.

    Mushroom Sauce

    Author: Kristin
    This sautéed mushroom sauce is perfect for that steak, grilled chicken, or even pork chops. Perfectly sautéed mushrooms in oil, butter, and salt to draw out their moisture and then soaked in a creamy sauce. It's the perfect sauce for all mushroom lovers.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Sauce
    Cuisine American
    Servings 4
    Calories 147 kcal

    Equipment

    • 10 inch Cast Iron Skillet
    • Wooden Spoon

    Ingredients
      

    • 3 Tablespoons Unsalted Butter
    • ½ Small Yellow Onion - Diced
    • 12 Ounces Baby Bella Mushrooms - Cleaned, dried, and sliced thin.
    • ¾ teaspoon Kosher Salt
    • 2-3 Cloves of Garlic - Pressed or minced
    • 2 Tablespoons All Purpose Flour
    • ¼ teaspoon Black Pepper
    • 2-3 Sprigs Fresh Thyme, leaves removed - Diced. Can substitute fresh for ½ teaspoon of dried thyme
    • 1 Cup Beef Broth
    • ¼ Cup Heavy Cream
    • 1 Tablespoon Fresh Parsley - Diced

    Instructions
     

    • Before starting, make sure to give the mushrooms a good rise, dry them by patting with paper towels and then slice thin.
    • Using a cast iron pan or another large skillet, heat up over medium heat. Add in the butter and melt. Add in onions and sauté until they are soft and translucent. This will take about 5 minutes. 
    • Add in the sliced mushrooms and salt. It is very important to add the salt in this step. The salt is what will help bring out all the moisture and flavor in the mushrooms. It also helps deepen the flavors. 
      Continue cooking until the mushrooms are soft and tender.
    • Add in crushed or minced garlic and cook for 30 seconds. Then add in flour, thyme, and black pepper and stir until everything is coated in the flour mixture. 
      It should be thick. 
    • Slowly add in the beef stock, stirring while pouring. Make sure to scrape off all the browned bits that are stuck to the bottom of the pan. They are full of flavor!
    • Once the stock is incorporated, increase to medium-high heat until it starts to simmer. Reduce to low and allow to simmer for 10 minutes until it starts to thicken and reduce down. 
    • Slowly add in the cream and fully mix to combine. Allow to rest for a few minutes over low, top with the fresh parsley, and then serve warm over juicy steaks.

    Notes

    Ingredient Notes: 
    Mushrooms: The mushrooms need to be sauteed slowly in butter and salt. This is the key to giving them the best flavor. I like to use baby bellas or white mushrooms. Baby bellas are also called cremini, so those will work as well.
    Fresh Herbs: Since it is a heavier sauce, the parsley and fresh thyme leaves added a nice fresh taste to it. The thyme can be cooked earlier on in the dish where the parsley is just added at the end. 
    Heavy Cream: This is really the best option for this sauce. The heavy cream is going to give it the best consistency. Whole milk or half and half can also be used but it will be a bit thinner.  
    Beef Stock: Beef stock just adds another level of depth and flavor. And, beef pairs really well with mushrooms. If you do not have beef stock, vegetable or chicken stock would work as well.

    Nutrition

    Calories: 147kcalCarbohydrates: 9gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 380mgPotassium: 476mgFiber: 1gSugar: 3gVitamin A: 561IUVitamin C: 6mgCalcium: 45mgIron: 1mg
    Did you try this recipe?Leave a comment and rating below.

    More Sauces and Spreads

    • A jar of purple cream cheese with fresh blueberries on top.
      Blueberry Cream Cheese
    • A bowl of a veggie cream cheese mix with fresh cut veggies.
      Vegetable Cream Cheese
    • A flip lock bottle with a brown simple syrup and cinnamon sticks in the back.
      Cinnamon Simple Syrup
    • A glass bottle with a blue syrup liquid with a cup of fresh blueberries.
      Blueberry Simple Syrup

    Save for Later

    80 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello and welcome to Dirt & Dough. I believe everything is better when it's homemade and homegrown. I share homemade recipes right from my kitchen, how to bake with sourdough and how to start your own vegetable garden.

    Learn more about me →

    Soups, Chowders and Chili

    • A bowl of soup filled with ground beef and veggies.
      Ground Beef and Vegetable Soup
    • A white Dutch Oven with a soup sitting on a blue cloth napkin.
      Cabbage and Sausage Soup
    • A bowl full of soup made out of ground beef, beans, corn and topped with cheddar cheese.
      Beef Taco Soup
    • Homemade French Onion Soup
    • A bowl full of a chicken chili topped with white cheddar cheese.
      Creamy White Chicken Chili in a Crock Pot
    • A bowl of soup that is loaded with veggies, potatoes and sausage with a spoon taking a scoop out.
      Sausage Kale and Potato Soup

    Fall Favorites

    • A plate with four tacos filled with rice, sweet potatoes, and black beans.
      Sweet Potato and Black Bean Tacos
    • Circle baking dish with a layer of ground beef mix with a sweet potato mash on top. Spatula scooping out a serving.
      Shepherd's Pie with Sweet Potatoes
    • A plate with rice topped with a creamy cheese sauce, broccoli and leftover turkey.
      Turkey Divan
    • A glass mug with a tea, cinnamon stick and lemon slice.
      Hot Toddy with Tea and Bourbon
    • A plate with a stack of Yukon gold potatoes covered in herbs.
      Dutch Oven Potatoes
    • A baking dish with a cheesy crab dip with fresh crab and chives on top.
      Hot Crab Dip

    Make a Sourdough Starter

    • A flip lock jar with active sourdough starter.
      How to Make A Sourdough Starter
    • A glass bowl with a sourdough starter and danish dough whisk mixing it together.
      How to Feed a Sourdough Starter
    • A tall jar with a sourdough starter pouring over the top.
      When is a Sourdough Starter Ready?
    • A digital scale with a bowl of sourdough starter, dough whisk, flour and a cup of water.
      How to Troubleshoot a Sourdough Starter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Contact
    • Work With Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Dirt and Dough on the Foodie Pro