Creamy Mushroom Sauce for Steak – and more!
This delicious creamy mushroom sauce is perfect with steaks, but it’s also really good on chicken or even vegetables!
I absolutely love to pour some extra sauce over my potatoes and veggies too – everything on your dinner plate will be elevated by this easy-to-make sauce.
It’s like something you’d expect to get from a fancy steakhouse restaurant, and you’ll be amazed how simple it is to make at home with just a few simple ingredients and a package of mushrooms.
We always enjoy a nice pan seared steak or grilled steak for dinner, and we love it even more when it’s smothered in this savory, rich, creamy mushroom sauce.
My mushroom sauce for steak is simple to make with just a handful of ingredients and only takes about 10 minutes on the stovetop. And, It can be made ahead and reheated before serving!
Ready for more easy sauces that will elevate your meals? Try my cream sauce for salmon, homemade tartar sauce to pair with fried fish, or my zesty horseradish sauce that pairs perfectly with prime rib or other beef roasts.
Key Ingredients
Here’s what you need to make the perfect mushroom sauce for steak:
Complete list of ingredients and amounts can be found in the recipe card below.
- Mushrooms: White button mushrooms work perfectly fine here. For a bit of a richer flavor, choose brown cremini (baby bella) mushrooms instead.
- Shallot: These are like a slightly fancier version of an onion, and they have a mild, savory flavor that is somewhere in between onion and garlic. Dice the shallot as finely as you can for this sauce recipe.
- Garlic: Garlic goes amazingly well with steak, so it’s a must for this steak sauce. Use freshly minced garlic rather than prepared garlic. The flavor will be so much better.
- Worcestershire: A condiment that has a rich, umami, almost meaty flavor. Worcestershire is traditionally made from fermented anchovies, but fish-free versions are also available if you’re allergic or prefer to use a vegan option.
- Beef Stock: The quality of your sauce will relate directly to the quality of your stock, so use homemade or find a very good packaged stock.
- Butter and Cream: To make this sauce luxuriously rich and creamy. I don’t suggest using half and half or light cream here, as it won’t thicken the sauce properly.
How To Make Mushroom Sauce for Steak
1: Saute the shallot in butter, just until softened.
2: Stir in the mushrooms, season with salt, and cook until lightly browned and softened. Then add the garlic.
3: Pour in the beef stock, and deglaze the pan.
4: Finish the sauce with cream, Worcestershire sauce, and black pepper. Simmer for 5 minutes or until thickened.
Tip!
If you accidentally cook the sauce down too much, add a splash of beef stock or cream to thin it out again before serving.
Recipe Tips
- Cleaning mushrooms. It’s best to avoid rinsing mushrooms, as they will absorb the water and won’t brown well. Instead, wipe the dirt off of mushrooms with a damp cloth or paper towel.
- Deglaze the Pan. The brown bits left on the bottom of the pan after you’ve sauteed the mushrooms, shallot, and garlic contain so much delicious flavor! Use a spatula or wooden spoon to loosen those bits once you’ve added the liquid to the sauce.
- Add a splash of wine! Deglaze the pan with a small amount of dry red wine before adding the beef broth if you like. This adds additional depth to the flavor, but isn’t entirely necessary.
- Try other mushrooms. For a special twist, use a mix of mushrooms, including portobellos, shiitakes, or oyster mushrooms.
- Adjust the creaminess. To create a thicker, creamier sauce, add a bit more cream!
Storing Tips
Refrigerator: Allow the sauce to cool, then store it in an airtight container in the fridge for up to 3 days.
Freezer: Transfer the sauce to a freezer container or bag and freeze for up to 3 months. Thaw overnight in the refridgerator.
To Reheat: Add the sauce to a saucepan and heat gently over low heat until it’s just warmed through.
What To Serve With Mushroom Sauce
Beef: Any cut of beef will be delicious with this creamy mushroom sauce. Try it on grilled T-bone steaks, air fryer sirloin steaks, garlic butter steak and potatoes, tenderloin roast, prime rib, or a classically prepared pan-seared ribeye.
Pork: Try my crispy baked pork chops or air fryer pork chops with this savory mushroom sauce.
Chicken: Is your chicken feeling a little boring? This sauce will make it amazing! Pour it over roast chicken, grilled cornish hens, garlic butter chicken tenders, crockpot chicken thighs, chicken schnitzel, or pan seared chicken breasts.
Veggies: This sauce is naturally vegetarian (and gluten-free!), and the mushrooms add a meaty flavor to all types of vegetables. Simply steam, roast, or saute your favorites, including green beans, broccoli, and asparagus. I love this sauce with cauliflower steaks too!
Potatoes, Rice, and Pasta: Go ahead and enjoy this sauce on creamy mashed potatoes, homemade french fries, or air fryer tater tots.
Common Questions About This Mushroom Sauce Recipe
Can you Freeze Mushroom Sauce?
Yes, this sauce can be frozen. Allow it to thaw fully in the fridge before reheating it gently over the stove. Stir well while reheating so that the creamy sauce comes together smoothly after being frozen.
How to make mushroom sauce ahead of time
Allow the sauce to cool and store it in the fridge until it’s needed. Gently reheat the sauce on the stove, stirring frequently, until it’s warm.
Can I double the recipe?
Sure! Make sure that you have a large enough pan to saute the mushrooms without overcrowding them. This recipe makes enough to serve four people, but extra sauce is always a good thing!
More Creamy Sauce Recipes
All Sauces and Dressings →
Mushroom Steak Sauce is SO good, you will be left wondering why you’ve been eating steak without it for all this time! Save this recipe for your next steak dinner by pinning it now.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mushroom Sauce for Steak
Equipment
- cutting board
- Knife
- Measuring cups and spoons
- Wooden Spoon or spatula
Ingredients
- 2 tablespoons (26 g) unsalted butter
- 8 ounces (225 g) white or cremini mushrooms sliced
- 1 medium shallot finely diced
- ½ teaspoon kosher salt
- 2 cloves garlic minced
- ½ cup (120 ml) beef stock
- ½ cup (120 ml) heavy cream double cream in the UK
- 1 teaspoon (5 ml) Worcestershire sauce
- ¼ teaspoon ground black pepper
Instructions
- In a skillet over medium heat, melt the butter. Add the shallot and cook for 1 minute until softened.
- Stir in the mushrooms, season with salt, and cook for 2-3 minutes until they release their moisture and soften.
- Add the garlic and cook for 30 seconds until fragrant.
- Pour in the beef stock and deglaze the pan, scraping up any browned bits from the bottom.
- Stir in the cream, Worcestershire sauce, and black pepper. Reduce the heat and simmer for 5 minutes, stirring occasionally, until the sauce thickens.
- Serve warm over steak or your preferred protein.
Notes:
- Cleaning mushrooms. It’s best to avoid rinsing mushrooms, as they will absorb the water and won’t brown well. Instead, wipe the dirt off of mushrooms with a damp cloth or paper towel.
- Deglaze the Pan. The brown bits left on the bottom of the pan after you’ve sauteed the mushrooms, shallot, and garlic contain so much delicious flavor! Use a spatula or wooden spoon to loosen those bits once you’ve added the liquid to the sauce.
- Add a splash of wine! Deglaze the pan with a small amount of dry red wine before adding the beef broth if you like. This adds additional depth to the flavor, but isn’t entirely necessary.
- Try other mushrooms. For a special twist, use a mix of mushrooms, including portobellos, shiitakes, or oyster mushrooms.
- Adjust the creaminess. For a thicker, creamier sauce, add a bit more cream!
- Adjust the consistency. If your sauce becomes too thick because it’s cooked down too much, stir in a splash of extra cream or broth to thin it out.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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