Mushroom Sauce

5 from 2 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Sauce

Cuisine: American

Servings:

Calories: 147kcal

Author: Kristin

Equipment

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