Description
This creamy mushroom sauce steak recipe combines tender sautéed mushrooms with a rich and flavorful cream sauce, infused with garlic, fresh herbs, and a touch of soy sauce. It’s a perfect complement to any cut of steak, elevating your meal with its savory depth and velvety texture, all prepared in just 25 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 thyme), chopped
Instructions
- Prep: Begin by cleaning and slicing the mushrooms uniformly to ensure even cooking. Mince the garlic cloves finely for maximum flavor infusion. This step should take about 5 minutes.
- Sauté: In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Then add the sliced mushrooms and sauté for approximately 7 minutes until they turn golden brown and release their moisture.
- Build the Sauce: Pour in 1 cup of low-sodium beef broth and 1 cup of heavy cream into the skillet with the mushrooms. Stir well to combine all ingredients, cooking for about 2 minutes until the mixture is smooth and begins to integrate.
- Finish: Add 1 tablespoon of soy sauce and the fresh chopped parsley and thyme to the sauce. Stir in the remaining 2 tablespoons of butter to give the sauce a glossy finish. Cook for another 5 minutes, stirring occasionally, until the sauce has thickened to a luscious consistency. Taste and adjust seasoning if necessary.
Notes
- For a thicker sauce, allow it to simmer slightly longer at the end to reduce further.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Use fresh herbs for the best flavor, but dried herbs can be substituted at half the quantity.
- This sauce pairs excellently with grilled or pan-seared steaks.
- Make sure mushrooms are sliced evenly to ensure uniform cooking.
