This rich and creamy mushroom sauce for steak is so good you’ll want to put it on everything! The herb and garlic flavors perfectly complement the earthy mushrooms swimming in the rich and creamy sauce. Even better? It’s ready in under 20 minutes!
Why You’ll Love This Mushroom Sauce For Steak
If you’re looking for a way to elevate your steak dinner, look no further than this flavorful, creamy mushroom sauce. Here’s why you’ll love it:
- Easy: Ready in under 20 minutes, this mushroom sauce comes together easily in just one skillet for even easier cleanup.
- Great Flavor: Some steak sauces overpower the flavor, but that is not the case here! This creamy mushroom sauce is the perfect compliment that adds to the overall taste without masking the steak.
- Versatile: Love mushrooms? Get ready to use this sauce all the time. It goes great with steak, but is also amazing over chicken, pork, or even mashed potatoes. My husband loves it so much he even puts the leftovers over a piece of toast!
- Simple Ingredients: You don’t need any fancy or hard-to-find ingredients to make this mushroom sauce. In fact, you probably have most of the ingredients on hand!
If you love creamy sauces, try our homemade cheese sauce, creamy homemade Alfredo sauce or this slightly spicy remoulade sauce!
What You’ll Need
Before you start cooking this mushroom cream sauce, you’ll need to gather these basic ingredients. Scroll down to the recipe card for exact amounts.
- Butter: You can also use olive oil instead.
- Shallot: Shallots add a milder onion flavor to the sauce, but you can use thinly sliced sweet onion in a pinch.
- Garlic: Fresh minced garlic will add the best flavor.
- Flour: All-purpose.
- Chicken Stock: Or use vegetable broth for a vegetarian sauce.
- Mushrooms: We used baby bella and cremini mushrooms, but you can use any variety you like!
- Heavy Cream: Half and half will work as well, but your sauce will not be as creamy.
- Seasonings: Fresh or dried thyme, Worcestershire sauce, salt and freshly cracked black pepper.
How to Make Mushroom Sauce for Steak
Whipping up a steak and mushroom sauce is much easier than you might think. You just need to follow a few simple steps! Scroll down to the recipe card for full detailed instructions.
- Sauté: Cook shallots, garlic, and thyme in melted butter until they’re softened and smell amazing.
- Make A Roux: Add the flour, stirring constantly and cook until flour starts to brown. This should take about 2 minutes. Slowly stir in the broth and Worcestershire sauce.
- Simmer: Add the mushrooms once the sauce starts to thicken. Stir in the heavy cream and let the sauce simmer for 6 to 8 minutes, stirring occasionally.
- Serve: Taste the sauce and season with salt and pepper, to taste. Serve immediately!
Cooks’ Tips
To make sure your mushroom steak sauce turns out perfectly every time, here are some helpful tips:
- Use Fresh Mushrooms: Fresh mushrooms will give you the best flavor and texture for your sauce. Avoid using canned or dried mushrooms, as they can be mushy and bland. Wash and slice your mushrooms before adding them to the sauce.
- Cook the Flour Well: The flour is what thickens the sauce and gives it a smooth consistency. Make sure you cook the flour for at least 2 minutes, stirring constantly, until it starts to brown and smell nutty. This will also prevent the sauce from having a raw flour taste.
- Have Everything Prepped: This creamy mushroom sauce comes together really quickly, so have your ingredients ready to go before you start.
- Fresh Herbs: Fresh thyme is so good in this recipe, and we highly recommend using fresh over dried. A little fresh rosemary would be a delicious addition or substitution for the thyme.
- White Wine: Replace 1/3 cup of the broth with dry white wine to add another layer of flavor!
What to Serve With Creamy Mushroom Sauce
This creamy mushroom sauce recipe perfectly compliments our air fryer steak, but it goes with so much more! Here are a few ideas for you to try:
- Chicken: Keep it easy with these juicy grilled chicken breasts or try this mushroom sauce over some crispy pan seared chicken breasts.
- Pork: If you have some pork chops, dinner just got upgraded! Try this earthy sauce over crispy fried pork chops, easy baked pork chops or juicy pan fried pork chops!
- Steak: This cast iron steak is begging for this sauce, but you can also use it to upgrade the southern classic chicken fried steak!
How To Store and Reheat Leftover Mushroom Sauce
This is a great sauce to freeze if you’re thinking about meal prep. Here’s how to handle your leftovers:
- Fridge: Place cooled sauce in an airtight container and store in the fridge for up to 4 days.
- Reheat: We recommend reheating the sauce in a small saucepan over low-medium heat. Stirring it often, until warm. You may need to add a splash of broth or milk to thin it out if it’s too thick.
- Freeze: Freeze mushroom sauce in an airtight freezer safe container or double wrapped in a freezer safe bag for up to 3 months. For best results, thaw overnight in the fridge before reheating. If sauce separates, whisk constantly over medium-low heat to bring together again.
More Homemade Sauce Recipes
- Honey Mustard
- Bang Bang Sauce
- Homemade Brown Gravy
- Easy Homemade Marinara Sauce
- Homemade Tartar Sauce
- Basil Pesto
- Homemade White Gravy
- Ranch Dip
Yield: 4 servings
Mushroom Sauce for Steak
This rich and creamy mushroom sauce for steak is so good you'll want to put it on everything! The herby garlic flavors perfectly complement dinners from steak to chicken, pork to pasta. Ready in just 20 minutes!
Ingredients
- 2 tablespoons butter, or oil
- 1 shallot, minced
- 1 tablespoon freshly minced garlic
- 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 8 oz sliced baby bella mushrooms, or cremini mushrooms
- ½ cup heavy cream
- Salt and freshly cracked pepper, to taste
Instructions
- Melt butter in a medium sized skillet over medium-high heat.
- Add the minced shallot, garlic and thyme. Sauté for 3 minutes, until softened.
- Stir in the flour and keep stirring for 2 minutes, until the flour starts to brown and become fragrant. (Don’t stop stirring you do not want the butter to burn.)
- Slowly stir in the broth and Worcestershire sauce, keep stirring over medium heat until mixture starts to thicken. Add the mushrooms and stir to combine. Then add the heavy cream, let the sauce simmer for 6 to 8 minutes.
- Taste and season to taste with salt and pepper. Garnish with chopped parsley and parmesan cheese. Serve over your favorite steak, chicken, or pork chop!
Notes
Fridge: Place cooled sauce in an airtight container and store in the fridge for up to 4 days.
Reheat: We recommend reheating the sauce in a small saucepan over low-medium heat. Stirring it often, until warm. You may need to add a splash of broth or milk to thin it out if it’s too thick.
Freeze: Freeze mushroom sauce in an airtight freezer safe container or double wrapped in a freezer safe bag for up to 3 months. For best results, thaw overnight in the fridge before reheating. If sauce separates, whisk constantly over medium-low heat to bring together again.
Use Fresh Mushrooms: Fresh mushrooms will give you the best flavor and texture for your sauce. Avoid using canned or dried mushrooms, as they can be mushy and bland. Wash and slice your mushrooms before adding them to the sauce.
Cook the Flour Well: The flour is what thickens the sauce and gives it a smooth consistency. Make sure you cook the flour for at least 2 minutes, stirring constantly, until it starts to brown and smell nutty. This will also prevent the sauce from having a raw flour taste.
Fresh Herbs: Fresh thyme is so good in this recipe, and we highly recommend using fresh over dried. A little fresh rosemary would be a delicious addition or substitution for the thyme.
White Wine: Replace 1/3 cup of the broth with dry white wine to add another layer of flavor!
Nutrition
Serving: 1 serving, Calories: 210kcal, Carbohydrates: 11g, Protein: 5g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 50mg, Sodium: 199mg, Potassium: 417mg, Fiber: 1g, Sugar: 4g, Vitamin A: 642IU, Vitamin C: 3mg, Calcium: 46mg, Iron: 1mg
