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.
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.
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Ingredients
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. Mushrooms are loaded with water so when they are slowly cooked with salt it draws all that water out. So your sauce isn't just flavored with beef broth, it also has all that delicious water from the mushrooms.
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.
Get the full ingredient list and measurements in the recipe card.
How to Make
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 you have tender mushrooms.
Add in crushed or minced garlic and cook for 30 seconds.
Add in flour, thyme, and black pepper then 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.
Storage
This sauce will keep for a few days in the refrigerator in an airtight container.
While it can be frozen, it might not hold up too well and the consistency will be different. If you do want to freeze, do not add the cream in before. Wait to add the cream when you are ready to eat.
Equipment
Cast Iron Skillet: A cast iron skillet works great for making this sauce. I like to use a 9-10". If you do not have a cast iron skillet, another larger skillet or braiser will work.
Wooden Spoon: Use a wood spoon or silicon spatula to stir and mix.
Did you make this recipe? If you enjoyed it, please leave a 5-🌟rating and a comment in the recipe card below.
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Other Sauce Recipes:
Recipe
Mushroom Sauce
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.
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