I’m always on the lookout to liven up my steak dish in any way I can. So, when I found this ultra-thick and creamy mushroom sauce recipe, I just had to give it a try.
Here’s Why This Recipe Works so Well
I can’t speak for everybody, but I know this recipe works wonders in my steak dish because:
(1) It has an umami flavor that just takes the steak from great to gourmet.
(2) It takes practically no time to prepare. So, if you’ve got at least 10 minutes to spare, you can whip up this dish on the fly.
(3) It goes with just about any cut of steak from sirloin to filet mignon and everything else in between.
The Ingredients That Make This Sauce Great
Now, let’s talk about the ingredients. What’s in this special sauce that makes it taste so great? Well, I’m here to spill the tea.
- Mushrooms: Obviously, we have to start with mushrooms, like white buttons, crimini, or baby bellas. In my experience, these mushrooms hold their flavor and texture the best.
- Garlic: We can’t forget about the garlic, of course. Although 2 cloves should be fine, you can add a smidge more to really bring out the nutty and raw notes of this veggie.
- Butter: Because we want to make a super creamy sauce, butter is your best friend when making this recipe.
- Heavy Cream: Along with the butter, you’ve got the heavy cream. This component not only makes the sauce creamier but also helps thicken it up.
- Beef Broth: Remember I said that this recipe gives my steak some umami flavor? Well, it’s all thanks to the savory flavor of beef broth.
- Seasonings: Aside from your salt and black pepper, my secret ingredient to take this sauce to the next level is Worcestershire sauce. A tiny teaspoon is all it takes to make such a huge difference.
We Want To Make Our Mushroom Sauce THICC
We don’t want just any thick sauce. We want it to be thicc (yes, two Cs).
Many recipes online say that the only way to arrive at the consistency we want is to add agents like flour or cornstarch slurry.
Although effective, these agents tend to muddy the flavors of the steak and mushrooms. Instead, we have to rely on evaporation and our heavy cream.
Let me break it down for you.
With evaporation, you only need to let the liquids do their thing in your pan. So, leave your sauce to cook and simmer until it reduces to about half its size.
What’s more, since heavy cream has a high fat content, it’s great for thickening the sauce, ultimately making it extremely rich and creamy.
Mushroom Sauce on Steaks and So Much More!
It can’t be argued that this thick and creamy mushroom sauce recipe is great on steak. But, did you know that it’s fabulous with other sources of protein, too?
Test it out yourself: if you have any leftover mixture, just keep your sauce in the fridge and use it the next time you’re making other homecooked meals like slow-cooked chicken or pork chops.
Mark my words: this sauce will be your secret weapon to turn any dish heavenly!
Thick and Creamy Mushroom Sauce for Steak
Simple yet elegant and luxurious, this mushroom sauce recipe is a fantastic addition to any steak dish.
Ingredients
- 10 ounces of your choice of mushrooms
- ½ tablespoon of extra-virgin olive oil
- 2 tablespoons of unsalted butter (if you want to use salted butter, just adjust the salt)
- 2 cloves of garlic (minced)
- ¼ cup of white wine
- ½ cup of beef broth
- 1 cup of heavy cream
- ½ cup of grated parmesan cheese (or more if you want a cheesy sauce)
- 2 tablespoons of thyme leaves
- A dash of Worcestershire sauce
- Freshly ground black pepper (to taste)
Instructions
- First, grab a skillet. You can use the one where you cooked your steak for added meaty flavor, or get a clean one.
- Melt the butter over medium heat before adding in your mushrooms. Stir them until they turn a nice golden brown color (This should take anywhere from 4 to 5 minutes).
- During the last minute or so, dump in your minced garlic, salt, and pepper, and cook for about 1 minute.
- Next, add your white wine. Be careful, because it will sizzle. Stir carefully, making sure to scrape the bottom of the skillet. Continue stirring for another minute or until the wine is mostly evaporated.
- Then, add your beef broth, heavy cream, and parmesan. Take Note: At this point, you’ll want to lower the heat to avoid boiling the mixture.
- Keep stirring for 2 to 3 minutes until the sauce thickens to your ideal consistency.
- Now, add your thyme and give it a little taste. If you want to add more salt and pepper, you can.
- When you’re happy, take your skillet off the heat.
- Spoon a generous amount of your mushroom sauce over your cooked steak, and you’re ready to dig in!
Notes
Image credit to @recipesdream.
Featured image credit to @yassmineskitchen.
