Mushroom Steak Cream Sauce (Print Version)
# 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:
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.
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.
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.
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:
01 -
For a deeper flavor, swap in Swiss Brown mushrooms for the button mushrooms.
02 -
You can totally use fresh cream instead, but it may take a bit longer to thicken to the right consistency.
03 -
This sauce pairs amazingly with steak, but don’t hesitate to try it over schnitzel or tossed into pasta like fettuccine.
04 -
Gently reheat leftover sauce on low heat to make it smooth and silky again.