This Mushroom Sauce for Steak is pure magic: rich, creamy, and luxurious, with earthy mushrooms and just a hint of tang from Dijon mustard and Worcestershire sauce. Whether you’re celebrating something special or just want to transform a simple steak dinner into a restaurant-worthy experience, this silky sauce has you covered (and then some)!
Why You’ll Love This Recipe
- One-Skillet Wonder: You’ll only need a single pan to whip up this Mushroom Sauce for Steak, making cleanup a breeze.
- Restaurant-Quality Flavor: It brings all the decadence of a steakhouse meal into your own kitchen with just a handful of ingredients.
- Ready in 15 Minutes: That’s right—this sauce transforms any dinner into something special in practically no time.
- Customizable Richness: Want it extra luscious? Add a sprinkle of parmesan or tweak the seasoning for your perfect bite.
Ingredients You’ll Need
The beauty of this Mushroom Sauce for Steak is in its simplicity—each ingredient is chosen for its ability to build rich, nuanced flavor without fuss. From buttery mushrooms to the bright pop of Dijon mustard, every detail helps craft the ultimate sauce for your steak.
- Baby bella or cremini mushrooms (8 ounces, thinly sliced): These mushrooms lend a deep, earthy flavor and a meaty texture that soaks up all the delicious creamy sauce.
- Butter (3 tablespoons): Adds richness and helps brown the mushrooms for maximum flavor.
- Minced garlic (1 ½ teaspoons): Just the right amount to add aromatic depth and gentle heat.
- Chicken broth (½ cup): Offers savory backbone and brings the sauce to the perfect consistency. For a richer flavor, use homemade or low-sodium broth.
- Heavy cream (1 cup): The secret to silky, luxurious texture—don’t skimp here!
- Dijon mustard (1 teaspoon): Lends a subtle zing and rounds out all the rich flavors.
- Worcestershire sauce (1 teaspoon): Enhances umami and gives the sauce irresistible depth.
- Salt (½ teaspoon, or to taste): Essential for drawing out all those incredible flavors—taste and adjust!
- Cracked black pepper (¼ teaspoon, or to taste): Provides just enough bite and warmth to balance the creaminess.
Variations
This recipe is endlessly forgiving and adaptable! Whether you’re working with what’s on hand, or catering to a specific taste or dietary need, Mushroom Sauce for Steak is your canvas—feel free to get creative.
- Add Cheese: Stir a couple tablespoons of freshly grated parmesan cheese into the sauce, or sprinkle on top right before serving for an extra layer of savoriness.
- Go Dairy-Free: Swap the butter and cream for plant-based alternatives, like vegan butter and coconut cream, for a luscious dairy-free option.
- Red Wine Splash: Deglaze the pan with a splash of dry red wine in place of some broth for deeper, richer flavor with steakhouse vibes.
- Upgrade the Mushrooms: Try a mix of wild mushrooms for more complexity, or use white button mushrooms if that’s what you have on hand.
How to Make Mushroom Sauce for Steak
Step 1: Sauté the Mushrooms and Garlic
Start by melting butter in a large skillet over medium-high heat. When the butter looks foamy, add your sliced mushrooms and minced garlic. Sauté, stirring occasionally, until the mushrooms are deeply browned and gloriously fragrant—about 3-4 minutes. This step sets the foundation for the whole sauce, so let those mushrooms get some golden color!
Step 2: Build the Sauce
Now, pour in the chicken broth, followed by the heavy cream, Dijon mustard, Worcestershire sauce, salt, and cracked black pepper. Stir everything together, scraping any little golden bits from the bottom of the pan (they add so much flavor!). Let it bubble gently, stirring now and then for about 5-8 minutes, until the sauce has reduced and thickened into creamy bliss.
Step 3: Taste and Finish
Give the sauce a taste—add a pinch more salt or pepper, if you’d like. If you’re leaning into decadence, stir in some grated parmesan right at the end. Spoon the dreamy Mushroom Sauce for Steak over perfectly cooked steak, and finish with a touch of cracked black pepper. Every bite is a revelation!
Pro Tips for Making Mushroom Sauce for Steak
- Browning Matters: Give the mushrooms space and patience—they should sizzle and caramelize for the best, deepest flavor.
- Deglaze Like a Pro: Don’t be shy about scraping all those tasty browned bits off the skillet—they add irresistible savory depth to your mushroom sauce.
- Creamy Consistency: Let the sauce simmer until it coats the back of a spoon; if it thickens too much, just splash in a little more broth.
- Flavor Finish: Always taste and adjust spices at the end—your palate is the best guide to perfect mushroom sauce for steak.
How to Serve Mushroom Sauce for Steak
Garnishes
A sprinkle of fresh chopped parsley, a shower of extra cracked black pepper, or even a touch of grated parmesan makes this dish irresistible. If you’re feeling adventurous, try a few delicate thyme leaves or chives for a pop of color and flavor—simple touches go a long way with Mushroom Sauce for Steak.
Side Dishes
This sauce shines alongside classic steak accompaniments like creamy mashed potatoes, crisp roasted vegetables, or buttery green beans. Mop up every drop with a hunk of crusty bread, or turn your meal into a feast with a fresh green salad on the side.
Creative Ways to Present
For a dramatic tableside moment, pour the hot Mushroom Sauce for Steak right over sizzling steak just before serving. You can also serve it in a gravy boat alongside grilled chicken or potatoes—or even spoon it over roasted portobello mushrooms for an ultra-luxurious vegetarian dinner.
Make Ahead and Storage
Storing Leftovers
Let any leftover Mushroom Sauce for Steak cool to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to three days, ready to revive any meal in a flash.
Freezing
This sauce freezes well, though it may separate slightly after thawing because of the cream. To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to two months. Stir well when reheating to restore the creamy texture.
Reheating
Gently reheat the Mushroom Sauce for Steak in a saucepan over low heat, stirring often. If it’s thicker than you’d like, add a splash of broth or cream to loosen things up. Avoid boiling to prevent the cream from curdling.
FAQs
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Can I make Mushroom Sauce for Steak ahead of time?
Absolutely! You can make the sauce a day in advance—just store it in the fridge, then reheat gently on the stove with an extra splash of broth or cream to bring it back to its silky best.
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What mushrooms are best for this sauce?
Baby bella (cremini) mushrooms have a lovely earthy flavor and meaty texture, but you can use white button mushrooms or even a mix including wild mushrooms for more complexity.
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Can I make Mushroom Sauce for Steak without cream?
Yes! While cream brings luxurious texture, you can swap in half-and-half, coconut cream, or a thick dairy-free substitute for a slightly different (but still delicious) finish.
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Is this Mushroom Sauce for Steak gluten-free?
Yes, the recipe is naturally gluten-free as written since it uses no flour or thickeners—just check that your chicken broth and Worcestershire sauce are certified gluten-free if you’re sensitive.
Final Thoughts
If you’re looking for a flavor-packed upgrade to your next steak night, Mushroom Sauce for Steak is truly the way to go. It’s decadent, easy, and always sure to impress—once you try it, there’s no going back to plain steak ever again. I hope this recipe turns into your new go-to for both special occasions and those “just because” nights in. Happy cooking, and enjoy every creamy, mushroomy bite!
Print
Mushroom Sauce for Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy mushroom sauce that perfectly complements a juicy steak. This sauce is easy to make and adds a decadent touch to your meal.
Ingredients
Mushroom Sauce:
- 8 ounces baby bella or cremini mushrooms, thinly sliced
- 3 tablespoons butter
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cracked black pepper, or to taste
Instructions
- Melt butter in a skillet over medium-high heat.
- Stir in broth, cream, dijon, worcestershire, salt, and pepper. Continue to stir periodically for 5-8 minutes until liquid is reduced and thickened and creamy.
Stir in mushrooms and garlic. Saute 3-4 minutes until mushrooms are browned.
Taste, add salt and pepper if needed. Serve over steak and top with additional cracked black pepper if desired – enjoy!
Notes
- Cheese it up: to take this sauce to the next level, stir in a couple tablespoons of freshly grated parmesan cheese OR sprinkle some parmesan cheese on top after spooning over steak!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
