Description
This rich and creamy Mushroom Sauce Steak recipe combines sautéed mushrooms and garlic with a luscious heavy cream and beef broth base, enhanced by fresh herbs and a touch of soy sauce for depth of flavor. Perfect for elevating any grilled or pan-seared steak in under 30 minutes.
Ingredients
Scale
Mushroom Sauce
- 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), chopped
Instructions
- Prep: Clean the mushrooms carefully to remove any dirt and slice them uniformly to ensure even cooking. Mince the garlic cloves finely to release their flavor quickly during sautéing.
- Sauté: In a skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn it. Then add the sliced mushrooms and cook for about 7 minutes until they turn golden brown and have released their liquid.
- Build: Pour in the low-sodium beef broth and stir well to deglaze the pan, scraping up any browned bits for added flavor. Add the heavy cream and mix thoroughly to combine, cooking for another 2 minutes until the sauce becomes smooth.
- Finish: Stir in the soy sauce and chopped fresh herbs, allowing the sauce to simmer gently for 5 minutes. Add the remaining butter to enrich the sauce further and cook until it thickens to a luscious consistency, perfect for spooning over cooked steak.
Notes
- Use fresh herbs like parsley and thyme to brighten the creamy mushroom sauce.
- For a lower-fat option, substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich.
- This sauce pairs beautifully with any cut of grilled or pan-seared steak.
- Make sure not to overcrowd the pan while sautéing mushrooms to avoid steaming them.
- Adjust soy sauce quantity according to your preferred saltiness level.
