Because we all deserve the best mushroom sauce for steak. This creamy mushroom sauce is crowd favourite and goes exceptionally well with beef, as well as chicken. The recipe has been adapted from my debut cookbook, The Wholesome Cook.
What makes the best mushroom sauce recipe?
Good quality mushrooms – cups, button (cremini or champignons) or swiss brown mushrooms which are the baby cousins of the bigger portabella variety. Cream of course, salt, pepper and some butter if you like.
I love to add garlic to my sauce, just toward the end of cooking to get that pungent delicious flavour.
According to a number of steak-loving friends now this is the best mushroom sauce.
Tried and tested
My test subject and steak-lover, 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. They’ve all been too runny, too tasteless, too gloopy.
So what’s my secret to the Best Creamy Mushroom Sauce?
Well, there are 5 ingredients that make the mushroom sauce for steak work so well. They include:
- Mushrooms – they are a great source of that savoury umami flavour
- Fresh cream
Plus a little time, to let the mushroom gravy to 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! And so easy.
If you don’t believe me, I dare you to try it. After all, good steak deserves the best mushroom sauce.
How to make mushroom sauce for steak even better?
Adapt the recipe to your liking using the following add-in ingredients. Your tastebuds will thank you.
- a clove of fresh garlic toward the end of the cooking process – I love the pungent flavour.
- a splash of whisky or brandy for an interesting flavour twist.
- a splash of liquid smoke or some porcini mushroom powder for a more intense flavour
- some freshly chopped dill or parsley once the sauce is ready for a Scandi twist on the mushroom sauce.
Other steak sauces and a butter you might like to try
The Best Creamy Mushroom Sauce for Steaks
- 20 g butter (you could use olive oil)
- 150 g button or cup mushrooms (cremini, or Swiss browns) sliced
- 150 ml fresh cream
- 1/2 tsp freshly ground black pepper or more to taste
- ground sea salt to taste
- 1 large garlic clove crushed
- Heat butter a medium saucepan over medium-high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
- Add cream, pepper and a good pinch of salt 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. Season with extra salt, if required.
- Remove from heat and serve over your favourite steaks.