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
Want to save this recipe?
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!
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
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