Description
This creamy mushroom sauce is a rich and flavorful accompaniment perfect for steak lovers. Made with sautéed fresh mushrooms, garlic, heavy cream, and beef broth, this sauce brings a savory and velvety texture that enhances any steak or beef dish. It’s quick to prepare and elevates your meal with its deep umami flavors and fresh parsley finish.
Ingredients
Scale
For the Sauce
- 8 oz fresh mushrooms (cremini or button), cleaned and sliced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/2 cup beef broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare ingredients: Clean and slice the mushrooms and mince the garlic cloves to have them ready for cooking.
- Melt butter: Heat a large skillet over medium heat and melt the unsalted butter until it becomes foamy, which indicates it’s hot enough for sautéing.
- Sauté mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they turn golden brown and have released their moisture, about 5-7 minutes.
- Add garlic and seasoning: Stir in the minced garlic along with salt and pepper. Cook for another 1-2 minutes until the garlic becomes fragrant and slightly softened.
- Add liquids and simmer: Pour in the beef broth and heavy cream while stirring continuously. Allow the sauce to simmer on medium-low heat for about 5 minutes until it thickens to a creamy consistency.
- Finish with parsley: Stir in freshly chopped parsley for a burst of freshness just before serving.
Notes
- For a thicker sauce, simmer a few minutes longer to reduce further.
- Button mushrooms can be substituted with cremini or your favorite mushroom variety.
- Use full-fat heavy cream for the creamiest texture.
- Adjust seasoning with salt and pepper according to your taste preferences.
- This sauce pairs perfectly with grilled or pan-seared steaks, mashed potatoes, or roasted vegetables.
