None of the other creamy mushroom sauces compare! If you don’t believe me, I dare you to try it. After all, good steak deserves the best mushroom sauce.
It’s not often that I use such highly subjective descriptors and food writing clichés as “the best”, but honestly, life is too short for bad mushroom sauce! And, according to a number of steak-loving friends now, to use the adjective in this case is by no means an over-inflated exaggeration…
…This is why I have decided to share this recipe as my first contribution to the Honest Cooking magazine, an online publication that has won the title of the “Best Group Blog” at the 2012 Saveur Best Food Blog Awards! I am thrilled, excited and humbled to have been accepted as a contributor to a publication of this calibre. I encourage you to go and have a look, or follow Honest Cooking on Facebook.
Back to the sauce. My test subject and an all round steak-lover, Mr Chipconnoisseur, has done the hard yards for me in comparing my creamy mushroom sauce to so many others out there, that I’ve now lost count. It’s probably enough to say that every single time he has tried it elsewhere, we’ve had to have steak two nights in a row, because none of the other sauces compared. Too runny, to tasteless, too gloopy. So what’s my secret? Well there are 5 that make it work.
Cream. Mushrooms. Pepper. Garlic. Salt. And a little time, to let the sauce cook down and develop more intense flavours. I love watching it bubbling away, condensing, turning a golden caramel brown colour and waiting for the few minutes it takes to cook. You can really smell the mushrooms and the consistency becomes just right!
If you don’t believe me, I dare you to try it. After all, good steak deserves the best mushroom sauce. Speaking of which…
The Best Creamy Mushroom Sauce eBook
This sauce is fabulous not just on steak and works well with other flavour combintations! Want to know more? I’ve put together a little eBook with all the different tried and tested ideas. You can buy The Best Creamy Mushroom Sauce eBook here for only $1.99!
- 150g button mushrooms, cut in half then sliced
- 150ml thickened cream
- (optional: 2 cloves of garlic, crushed)
- 1 tsp freshly ground black pepper, or more to taste
- 1 tsp ground sea salt
- 1 tsp olive oil
- Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
- Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.
- Once the sauce has reduced by half, add crushed garlic, if using, and cook for another minute.
- Remove from heat and serve over your favourite steaks.
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Whoa! That sounds so good! Both the sauce and your gig with Honest Cooking! Congrats!
Congrats Marty! Your sauce looks superb.
Congrats !! Very yummy sauce.
Wonderful news! Felicitations
! Will be great to follow you . . . [oh, the mushroom sauce looks yum too!].
Anne, Steph, Petits repas entre amis and Eha = Thank you so much for stopping by, reading and your kind words.
Oh this sauce sounds really decandent….mushrooms with steak? Heaven!!
I think I will use that mushroom sauce for my burger tomorrow. Looks so good.
hi my name is pat would it be ok to change the recipe and leave out the garlic and the peper
and use a soya cream, would that be ok recipe sounds real nice, but have problems with
with the stuff I have said, yours Mrs Pat Rowden.
Hello Mrs Rowden, you can certainly leave the garlic and pepper out if you are allergic to them and will not miss their taste. To make it more flavourful you could add a litle chopped parsley or dill, if you can handle these. Now for soay cream… I’ve made the sauce with soy milk before, so I think soya cream would work too. You may need to cook it for a little longer and lower the heat slightly. To help thicken the sauce, you could mix 1-2 teaspoons of cornflour with 1 tablespoon of cold water, then add to the cooking sauce and mix in. I hope that helps and that you get to enjoy this lovely version of the sauce. Best regards. Martyna
I’m going to make this.
Congratulations!!!! That is so awesome and well-deserved – you will do wonderfully I know. And I just wish I liked mushrooms, but I’m not a big fan. Hubs would be all about this, though.
Thank you Courtney, I hope you make it for him!
Hi Martyna! First of all, congratulations on being a contributor to Honest Cooking! That’s awesome! I really admire people like you who challenge yourself and step up. I look forward to seeing your contribution there. I’m going to make this mushroom sauce. Looks REALLY good!!!
Thank you so much Nami, you’re one of my inspirations you know, love your work!
Congrats. This is definitely a great way to start off!
Thanks Greg / Katherine
Congratulations to you!
Congratulations Martyna! I do think your mushroom cream sauce is the best.
Thanks Bam
Your words are too kind, but I think they speak the truth *wink*
Congratulations Martyna!!
I found this recipe after my husband requested rib eye with mushroom sauce for dinner. I have never made mushroom sauce before and am now wondering why. I made your sauce last night and it was soooo easy and a huge hit with hubby. Absolutely Delicious!!! Thank you
Hi Sarah, I am so pleased to hear you liked it and found it easy to make!
I like the sauce is nice recipe
the sauce so yum
Hi Martyna, Just wondering, have you ever cooked the mushrooms in a frypan first so they don’t sweat and soften as much? If so, did the texture change that much that it made the sauce icky (for want of a better word)?
Hi Kate, I always cook the mushroom first in oil (stir-fry. Then add cream to allow for the sauce to form and get flavour from the cooked mushrooms. Have you had an issue with it?
hi martyna congratulations!!! it looks good! i wanna try this sauce myself! great work!!!
good job!
I was looking for something diff. to go with our steak for dinner and I came across this recipe, thought I would give it a try…I always like trying new things, I have 3 very picky kids at home… At first I was very unsure about it, I cooked up the mushrooms and added the cream, it took a while for it to thicken and condense down.. I was almost ready to throw it out and try again, thank god I waited that 30secs to a min… everything started coming together and OMG!!!! it goes very good with steak!! will be making this again!!! THANK YOU!!
Hi Martyna, thanks for this recipe, it sounds delicious. I am planning on making chicken schnitzel for dinner tonight, do you think this mushroom sauce will work well with it? Also I’ve heard of adding white wine and wholegrain mustard- do you think this is necessary? Thank you
Hi Linda, that sauce goes very well with schnitzel too. You could add a dash or white wine with the cream, or a little mustard for flavour, but I quite like the proper mushroom flavour itself.
Hi Martyna, I made the schnitzels with the mushroom sauce tonight and it was a huge success. Didn’t need to add any extra ingredients, the flavour was amazing! Thank you
Great recipe and really easy to follow. I added a little dash of brandy just before adding the garlic for a nice accent.
Hi Martyna, I liked your recipe & thought to give it a try, but I don’t have fresh mushrooms. Do you think canned mushrooms would do? Thank you
Hi Ria, while you could use canned mushrooms I envidage the flavour won’t be as strong and the texture will be different. I’ve never used canned mushrooms in this recipe but it may be better than nothing
Thanks dear, I think I’ll wait until I buy some fresh mushrooms, I don’t want to ‘ruin’ the taste
[...] adapted from Wholesome Cook’s Best Creamy Mushroom Sauce [...]
[...] split tapi kelewat males bikin whipped cream-nya, haha. Akhirnya keingat mushroom sauce dan nemu resepnya yang gampang banget. Trus karena ga mau ribet-ribet juga pilihan menu utamanya jatuh kepada salmon. [...]
Blew. My. Mind. Yum.
Love this comment!
[...] on March 8, 2013 by Jasmine Standard I found this recipe here! The Best Creamy Mushroom Sauce for Steaks Author: Martyna | Wholesome Cook Recipe [...]
Ehh.. this sauce is standard.. don`t see anything special about it. This is how the basic mushroom sauce are made. Weird you staple this as something fenomenal.
Try twisting it with some creme freshe, cranberries and mixing with mushrooms purè and kepa onion blanc.. then you have a good fenomenal and other than standard mushroom sauce.
Blue cheese is another igreat twist.
It is the simplicity of it that makes this sauce so good. I don’t believe it was ever described as “PHenomenal” by anyone but is it very good. If you already know how to make a “standard” sauce, what are you doing here? You should spend your time on looking up correct spelling!
I’m a cook and totally agree that this is basic, I started making this in the early 90s….
Thank you. I used your sauce with chicken breast for my picky niece – she loved it. It looked and smelled great and was really easy to make. Thanks again
Googled ‘mushroom sauce’ last night to find something I could make to go with steak. Have never made mushroom sauce before. This was so so simple and I had all the ingredients in the cupboard/fridge. Massive props from the boyfriend too, he reakons it’s just as good as the one his Mum use to make to go with Pierogi.Looks like i’ll be making it again soon to go with Pierogi. Thanks for a great recipe. Now a new fan of this website too
Wanted mushroom gravy for tea love mushroom gravy partner always gets it when we go out for tea so I can cook it didn’t know how went on that many different sites and finally find this one iv only ever made mushroom gravy once was yuk well I jut made this one and it turned out wicked yummy <3
Super glad to hear Melissa!
I am not the biggest fan of mushrooms, but my dad loves them so I got him to help me cook this, and wow now I think I will be eating more of this on my own steaks, yummo thank you heaps.
I tried this last night for the first time (but with soy fillet for my vego partner) and it was AMAZING!! So good, even without the meat
love the recipe, it sound great, but not sure to use reg. cream or a heavy cream
I sometimes use light cream, sometimes heavy cream but I find the best consistency is achieved using cream of about 35% fat (whipping or heavy).
“None of the other creamy mushroom sauces compare! If you don’t believe me, I dare you to try it. After all, good steak deserves the best mushroom sauce.”
This is a basic recipe and try using butter instead of olive oil so the butter incorporates with the cream instead of separating, there are far more modern/better mushroom sauces out here