Creamy Mushroom Steak Sauce

Featured in: Satisfying Recipes for the Main Event

This rich mushroom sauce instantly upgrades any steak. Fresh mushrooms are browned to golden, blended with cream, and reduced to a smooth texture. Garlic goes in late for fresh flavor, with parsley adding brightness on top. Ready in 17 minutes, it's perfect for chicken, pork, or pasta too. Makes enough for 4 portions, and leftovers reheat perfectly.
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Updated on Fri, 09 May 2025 15:06:22 GMT
Plate of steak topped with mushrooms. Pin it
Plate of steak topped with mushrooms. | tastefullyrecipe.com

Velvety mushroom sauce turns basic steak into an upscale dinner with its smooth texture and rich umami kick. This quick sauce blends fresh mushrooms, cream, garlic, and herbs, making a thick topping that works with your steak's natural juices while adding extra flavor to every mouthful.

I whipped this sauce up for our anniversary dinner last week. When it dripped around our medium-rare ribeyes, my husband thought I'd sneakily bought food from that steakhouse downtown we love so much.

Top-notch Mushroom Choices

  • Button mushrooms: Give a light flavor and great bite when nicely browned.
  • Cremini mushrooms: Add richer, earthier taste for more depth.
  • Shiitake mushrooms: Can be thrown in for strong savory flavor punch.
  • Fresh mushrooms: Are a must since dried ones won't feel the same.

The Creamy Base

  • Heavy cream: Gives the fullest texture and helps thicken best.
  • Thickened cream: With 35% fat or more makes sure your sauce isn't runny.
  • Room temperature cream: Mixes in better with the hot pan.
  • A bit of brandy or sherry: Makes it taste fancy (you can skip it but it's worth trying).

Tasty Flavor Boosters

  • Fresh garlic cloves: Taste way better than the stuff from jars.
  • Good sea salt: Brings out what makes mushrooms taste so good.
  • Fresh black pepper: Adds a bit of warmth and extra taste.
  • Fresh chopped parsley: Makes the dark sauce look pretty and adds fresh flavor.

Making Awesome Mushroom Sauce

The Mushroom Prep:
Wipe mushrooms with a damp paper towel instead of washing them. Cut them into even slices about ¼ inch thick so they cook the same. Get your heavy pan super hot before adding oil to make your mushrooms brown nicely.
The Cooking Method:
Put your sliced mushrooms in the hot pan with a little olive oil. Let them sit without touching for about two minutes to get golden. Don't keep stirring them. They'll get wet at first but then dry up while getting concentrated flavor and nice brown edges.
The Cream Step:
Once mushrooms are brown, pour in the thickened cream. Add some sea salt and fresh pepper. Let it bubble gently, then turn down the heat. Let everything simmer for 5-8 minutes, getting thicker as water cooks off and flavors mix together.
The Final Touch:
Only add crushed garlic in the last minute so it won't burn and taste bitter. Toss fresh parsley on top right before serving to keep its bright green look and fresh taste.
A pan of mushrooms and meat. Pin it
A pan of mushrooms and meat. | tastefullyrecipe.com

In my college days, I lived off a basic version of this sauce poured over cheap meat cuts. Now my daughter asks for this sauce every birthday, saying the mushrooms are 'better than candy' which always cracks me up since they're actually so good for you.

Getting Steak Just Right

Knowing how to cook steak makes this sauce even better. Dry your steaks completely with paper towels before cooking for good browning. Add plenty of salt and pepper just as you're about to cook. Let steaks sit for at least five minutes after cooking before adding mushroom sauce so the juices stay in.

Fun Ways To Use This Sauce

This tasty sauce makes more than just steak better. Pour it over baked potatoes for a fancy side. Mix it with cooked fettuccine for a quick pasta dinner. Try it with baked chicken or pork for everyday meals with a twist. Even plain polenta becomes restaurant-worthy with this mushroom topping.

Make It Your Own

  • Boozy Mushroom Sauce: Splash in some good cognac right after cooking mushrooms.
  • Herby Version: Throw in fresh thyme while cooking.
  • Cheesy Upgrade: Add blue cheese bits during the last minute for tangy flavor.
  • Country Style: Cook diced bacon and small onions before adding mushrooms.

Keeping Leftovers Fresh

Keep extra sauce in a sealed container in your fridge for up to three days. It'll get quite thick when cold. Warm it up slowly in a small pot on low heat, stirring often so it doesn't burn. Add a splash of cream or milk if needed to thin it out again. You can freeze it too, but it might feel a bit different when thawed.

A piece of meat with mushrooms on top. Pin it
A piece of meat with mushrooms on top. | tastefullyrecipe.com

I first fell in love with mushroom sauce in my grandma's kitchen, where she'd make it with wild mushrooms she found in the woods nearby. That earthy smell would take over the whole house, creating memories that got me hooked on cooking. This sauce is still my favorite way to turn regular meals into special ones without much effort but with tons of flavor.

Frequently Asked Questions

→ Which mushrooms work best here?
Button mushrooms are a great choice, but if you want deeper flavor, try Swiss Brown mushrooms instead.
→ Can I prep this sauce early?
Definitely! Make it ahead and warm it gently on low heat to bring it back to its silky texture.
→ What else pairs with this sauce?
Besides steak, it’s great on schnitzel, chicken, pork chops, or even mixed through pasta like fettuccine.
→ Can I swap the cream type?
Thickened cream works best, but pure fresh cream also works. It might take a little longer to thicken.
→ Is this sauce gluten-free?
Yes, this sauce thickens naturally by reducing, so no flour is needed.

Mushroom Steak Cream Sauce

A quick, creamy mushroom sauce made with garlic and fresh mushrooms, perfect for steak or other meals, ready in just under 20 minutes.

Prep Time
5 Minutes
Cook Time
12 Minutes
Total Time
17 Minutes
By: Patricia


Difficulty: Easy

Cuisine: European

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Sauce Base

01 2 garlic cloves, pressed or finely mashed
02 150ml heavy cream, thick and rich
03 150g button mushrooms, thinly sliced and halved

→ Seasonings

04 1 tablespoon parsley, fresh and minced
05 1 teaspoon ground black pepper (feel free to add extra if you love spice)
06 1 teaspoon oil for cooking
07 1/2 teaspoon sea salt, finely ground

Instructions

Step 01

Pop some oil into a medium-sized pan and get it hot over high heat. Toss in your mushrooms and stir them around until they become a beautiful golden-brown color. This should take about 5 minutes. Once they’ve got that crisp look, lower the heat to medium.

Step 02

Stir the cream into the pan, along with your salt and pepper. Bring everything to a gentle boil, then turn down the heat to let it softly simmer. Give it a good mix now and then for 5-8 minutes so it doesn’t spill over while thickening.

Step 03

When the sauce has reduced and is nice and creamy, throw in the crushed garlic. Cook it for about a minute longer to let the garlic flavor shine without letting it burn.

Step 04

Once you’ve taken the pan off the heat, sprinkle that fresh parsley all over. Serve it warm with pasta or drizzled on steak, making sure the sauce perfectly coats the back of a spoon.

Notes

  1. For a deeper flavor, swap in Swiss Brown mushrooms for the button mushrooms.
  2. You can totally use fresh cream instead, but it may take a bit longer to thicken to the right consistency.
  3. This sauce pairs amazingly with steak, but don’t hesitate to try it over schnitzel or tossed into pasta like fettuccine.
  4. Gently reheat leftover sauce on low heat to make it smooth and silky again.

Tools You'll Need

  • A medium-sized saucepan for cooking your sauce
  • A sharp knife to prep the mushrooms easily
  • Wooden spoon or spatula to stir ingredients effortlessly

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy due to cream use

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 140
  • Total Fat: 12 g
  • Total Carbohydrate: 4 g
  • Protein: 3 g