Quick and easy

The Best Creamy Mushroom Sauce for Steaks

None of the other creamy mushroom sauce for steaks compare! If you don’t believe me, I dare you to try it. After all, good steak deserves the best mushroom sauce. As featured in my debut cookbook, The Wholesome Cook.

The best creamy mushroom sauce for steaks
The best creamy mushroom sauce for steaks

Tried and tested recipe for steak 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…

My test subject and an all round steak-lover, Matt, 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.

The best creamy mushroom sauce for steaks
5 ingredients is all it takes to make this mushroom sauce

So what’s my secret to the Best Creamy Mushroom Sauce?

Well there are 5 that make it work.

Butter. Cream. Mushrooms. Pepper. 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! And so easy.

If you don’t believe me, I dare you to try it. After all, good steak deserves the best mushroom sauce.

The best mushroom sauce for steak
Creamy mushroom sauce for steak

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. Try adding:

  • a clove of fresh garlic toward the end of the cooking process.
  • 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 sauce for steak recipes

If you are interested in other simple and delicious sauces for steak, try the Creamy Peppercorn Sauce, Cafe de Paris Butter sauce, Vanilla Bean Hollandaise or my Asian-inspired Chimichurri.

The best mushroom sauce for steak
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3.89 from 104 votes

The Best Creamy Mushroom Sauce for Steaks

This 5 ingredient Mushroom Sauce for steak recipe is easy to prepare and tastes fabulous! You can add some extra pepper, garlic or liquid smoke to the mix to make it even more delicious. A couple of handfuls of baby spinach can add some greenery to the mushroom sauce. Cayenne pepper works well, too. Serve with steaks, schnitzel or other chicken dishes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people

Ingredients

  • 1 tsp olive oil or butter
  • 150 g button mushrooms cut in half then sliced
  • 150 ml fresh cream
  • 1 tsp freshly ground black pepper or more to taste
  • ground sea salt to taste

Optional

  • 1 large garlic clove crushed

Instructions

  • Heat oil in or 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.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook

160 comments

Anne S May 9, 2012 at 1:00 pm

Whoa! That sounds so good! Both the sauce and your gig with Honest Cooking! Congrats!

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Steph May 9, 2012 at 1:02 pm

Congrats Marty! Your sauce looks superb.

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Petits repas entre amis May 9, 2012 at 1:28 pm

Congrats !! Very yummy sauce.

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Eha May 9, 2012 at 3:27 pm

Wonderful news! Felicitations :D ! Will be great to follow you . . . [oh, the mushroom sauce looks yum too!].

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Martyna @ Wholesome Cook May 11, 2012 at 6:06 pm

Anne, Steph, Petits repas entre amis and Eha = Thank you so much for stopping by, reading and your kind words.

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Anna @ the shady pine May 9, 2012 at 3:40 pm

Oh this sauce sounds really decandent….mushrooms with steak? Heaven!!

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rsmacaalay May 9, 2012 at 5:00 pm

I think I will use that mushroom sauce for my burger tomorrow. Looks so good.

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Pat Rowden May 9, 2012 at 5:20 pm

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.

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Martyna @ Wholesome Cook May 9, 2012 at 6:38 pm

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

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essentjewels May 10, 2012 at 12:35 am

I’m going to make this.

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Courtney May 10, 2012 at 12:55 am

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. :)

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Martyna @ Wholesome Cook May 11, 2012 at 6:07 pm

Thank you Courtney, I hope you make it for him!

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Nami | Just One Cookbook May 10, 2012 at 3:01 am

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!!!

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Martyna @ Wholesome Cook May 11, 2012 at 6:07 pm

Thank you so much Nami, you’re one of my inspirations you know, love your work!

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Rufus' Food and Spirits Guide May 11, 2012 at 9:43 am

Congrats. This is definitely a great way to start off!

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Martyna @ Wholesome Cook May 11, 2012 at 6:08 pm

Thanks Greg / Katherine :-)

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Danny May 12, 2012 at 9:08 am

Congratulations to you!

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Bam's Kitchen May 13, 2012 at 9:49 pm

Congratulations Martyna! I do think your mushroom cream sauce is the best.

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Martyna @ Wholesome Cook May 13, 2012 at 9:52 pm

Thanks Bam :-) Your words are too kind, but I think they speak the truth *wink*

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Sara (Belly Rumbles) (@bellyrumbles) May 18, 2012 at 9:50 pm

Congratulations Martyna!!

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Sarah July 27, 2012 at 5:26 am

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 :)

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Martyna @ Wholesome Cook July 27, 2012 at 8:20 am

Hi Sarah, I am so pleased to hear you liked it and found it easy to make! :-)

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fredrick August 1, 2012 at 7:27 am

I like the sauce is nice recipe

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Eileen August 13, 2012 at 6:47 pm

the sauce so yum

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Kate September 4, 2012 at 3:50 pm

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)?

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Martyna @ Wholesome Cook September 4, 2012 at 4:21 pm

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?

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ie October 9, 2012 at 5:17 pm

hi martyna congratulations!!! it looks good! i wanna try this sauce myself! great work!!!
good job!

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Elaina Jensen October 11, 2012 at 11:09 am

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!!

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Linda October 25, 2012 at 10:50 am

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

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Martyna @ Wholesome Cook October 25, 2012 at 11:18 am

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.

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Linda October 25, 2012 at 11:33 pm

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 :)

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MG October 26, 2012 at 9:02 am

Great recipe and really easy to follow. I added a little dash of brandy just before adding the garlic for a nice accent.

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Ria November 19, 2012 at 5:15 pm

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

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Martyna @ Wholesome Cook November 19, 2012 at 8:36 pm

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 :-)

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Ria November 20, 2012 at 6:06 pm

Thanks dear, I think I’ll wait until I buy some fresh mushrooms, I don’t want to ‘ruin’ the taste ;)

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Arthur October 13, 2013 at 9:00 pm

Thank you for a great recipe

Reply
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B February 20, 2013 at 10:30 pm

Blew. My. Mind. Yum.

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Martyna @ Wholesome Cook February 25, 2013 at 10:33 am

Love this comment!

Reply
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Mr. Cook April 12, 2013 at 8:45 am

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.

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Sarah April 27, 2013 at 9:56 am

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!

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Billy June 11, 2013 at 12:40 pm

I’m a cook and totally agree that this is basic, I started making this in the early 90s….

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Kathleen Kerr October 19, 2014 at 5:36 am

Not everybody has the same knowledge & experience as you Billy. I am thankful for free recipes and advice like this website, we are all teachers & all learners in life

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Jo April 21, 2013 at 7:06 am

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

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insidecolour April 23, 2013 at 5:08 pm

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 :)

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Melissa April 30, 2013 at 7:43 pm

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

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Martyna @ Wholesome Cook May 2, 2013 at 8:05 pm

Super glad to hear Melissa! :-)

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Sean Cullen June 4, 2013 at 7:10 pm

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.

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Anna June 5, 2013 at 8:21 am

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 ;)

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nancy June 7, 2013 at 3:24 am

love the recipe, it sound great, but not sure to use reg. cream or a heavy cream

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Martyna @ Wholesome Cook June 7, 2013 at 8:21 am

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).

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Billy June 11, 2013 at 12:47 pm

“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

Reply
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Haima July 15, 2013 at 6:17 am

It taste good but it was so thick as if it was cream and it did not get the brown color, I had to add little water as it directly stick together once it become cold

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Halima Ilyas July 30, 2013 at 7:43 pm

I’m making this tonight! Really looking forward to it, u sai to use thickened cream? Which cream would I use?

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Martyna @ Wholesome Cook July 30, 2013 at 8:41 pm

You could use thickened or simple fresh (pouring cream), around 30% fat. Enjoy!

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Katie August 14, 2013 at 11:24 am

Can’t wait to try this later!!

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Katie August 14, 2013 at 4:52 pm

Sooo delicious! Super easy to make! Had all ingredients at home. I wish I had made more! Next ill try it with chicken! Thanks!

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Romney September 8, 2013 at 7:18 am

I used milk with 1/2 tbsp if flour whisked in and brought to boil, also added 1more tsp olive oil than called for and carmelised the mushrooms prior to adding cold milk and flour mixture. Stirred constantly and your sauce is divine and low fat!! Thanks for the recipe best I’ve ever had!!!! Next time ilk put some different varieties in too…portobello :)

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the_chef September 13, 2013 at 8:00 pm

Made it and loved it, but there wasn’t a lot of sauce so I have now doubled or tripled the recipe when I make it

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the_chef September 13, 2013 at 8:05 pm

This is soo good! I usually double or tripe the recipe though.

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jason September 23, 2013 at 2:40 am

just don it ,great and easy recipe thanks x

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The Fantastic Plastic Chef October 2, 2013 at 7:33 pm

Exactly the same as 3 million other creamy mushroom sauce recipes on the Internet!

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Rose October 18, 2013 at 6:17 pm

That was the best sauce ever, I served it to my partner and his 16yr old son on their steaks and they loved it. Thank you!

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Zubin Bhujwala October 21, 2013 at 2:32 am

I dDont know how to cook but this is really easy and i tried it and I came out really good. I am going to make it again in the future.

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Ashley D November 23, 2013 at 8:25 pm

I’m not a mushroom fan but had all the ingredients in the fridge and it was beautiful. I am converted!

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Alii December 18, 2013 at 9:13 am

This looks yummy ! Can I substitute the cream for something else? My stomach is very sensitive to heavy creams.

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Martyna @ Wholesome Cook December 18, 2013 at 11:04 pm

Hi Alii, you could use evaporated milk instead. Let me know how it goes :-)

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Glenn January 6, 2014 at 7:29 pm

Tried this using shitake mushrooms and sour cream as substitutes, adding the garlic at the end. WOW!!

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Johnny January 8, 2014 at 3:37 pm

I think you are missing 2 important ingredients: red wine and cornflour.

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Martyna @ Wholesome Cook January 8, 2014 at 3:45 pm

Hi Johnny. You are welcome to add some red wine to the sauce if you like (or white wine). As it is, because the sauce cooks down, it doesn’t really require cornflour or any other thickeners.

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beenish fahd January 12, 2014 at 1:00 am

Hi I am Big fan of mushroom sauce , I will definitely try your recipe

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Ratu Marcus Fiji January 12, 2014 at 2:22 pm

Need to add a dash of soya sauce.

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Rachael January 16, 2014 at 2:35 am

Hi I made the sauce twice the first time it was perfect , but the second time it didn’t thicken! What did I do wrong?

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Martyna @ Wholesome Cook January 16, 2014 at 6:47 am

Hi Rachael, oh no. Did you use a lower fat cream the second time? If so, cooking the sauce a little longer might help to evaporate the extra water.

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Ratu Marcus Fiji January 16, 2014 at 7:33 pm

Use Butter only and not Olive oil. The Butter reacts better with the cream.

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Sylvia Wallace January 20, 2014 at 3:13 am

Can you freeze mushroom sauce

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denis February 6, 2014 at 11:25 pm

hi Martyna. I tried a version of your recipe with whipping cream and it didn’t get thick enough. Maybe I used the wrong cream or I didn’t cook it long enough. What do you think?

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Maritsa February 8, 2014 at 6:25 pm

Fabulous recipe, thank you!

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Frankie Douville February 13, 2014 at 1:25 am

I can only find single cream, will that do? What is the best cream to use? I cant wait to make this :) Thanks

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Martyna @ Wholesome Cook February 13, 2014 at 6:26 am

Hi Frankie, I use single cream sometimes too. Thickened or double cream will be quicker to thicken the sauce but single cream will work as well (and has less calories). You might need to cook the sauce for a couple of minutes longer.

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kirsty February 14, 2014 at 12:28 am

Hi I was wondering can you pre-make this sauce in advance?

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Martyna @ Wholesome Cook February 16, 2014 at 1:24 am

Hi Kirsty, yes you could. You may need to add some liquid (milk or water) to it before reheating. About 2 tablespoons.

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James February 16, 2014 at 8:33 pm

This sauce is absolutely amazing! in-fact i just finished off a huge steak with this sauce not 10 minutes ago!!! Superb!!!!!

Reply
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Tanya February 24, 2014 at 1:24 pm

Hi i find my sauce very salty i used sea salt (1tsp). I find it strange nobody else found it salty. I used salted butter but only a littl could that be my problem?

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Dwayne Cook March 2, 2014 at 1:24 pm

this is a great recipe, I also added about a tablespoon of chopped fresh garlic chives which gives it another kick to the flavour

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Andy March 4, 2014 at 8:53 pm

I made this sauce to accompany bbq meat, and was delighted! A friend who is not that keen on mushrooms loved it, and I will most certainly be making it again. Thanks for this simple, but tasty sauce.

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Jaime March 6, 2014 at 8:09 am

This was such a delicious sauce! Will definitely be making this again. I found it a bit salty though, so will probably just use half a tsp of salt next time.

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Carol Holman March 17, 2014 at 12:39 am

Made this sauce lovely, added a 20ml of sherry and makes it very decadent!

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geoff March 20, 2014 at 1:09 pm

Could you add red wine to this to go better with steak or would that ruin it or conflict with other ingrediants.

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Martyna @ Wholesome Cook March 20, 2014 at 4:02 pm

Hi Geoff, there’s no harm in trying although white wine, brandy or even a dash of port might be better options there.

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Michael D'Amico of thornhill March 24, 2014 at 9:27 am

hello martyna; just tryed this. however i did make a few changes.[this might be funny] first used about 2lbs of frozen giant puffball ‘shooms,2 % milk,3x the garlic,a small shot of grnd chiles and cooked a lot longer. the end result? i have a 2x batch cooking now for my friends.thank you. p.s. would not have used the ‘shrooms with outyou.

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Michelle March 25, 2014 at 4:28 pm

Simply AMAZEBALLS!!! Thank you so much :) Made it last night and couldn’t get enough of it :)

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Debbie March 26, 2014 at 9:39 am

Hi. I made this sauce tonight and had it with chicken and it was amazing. I used baby button mushrooms cut in half rather than length ways and unfortunately couldn’t use any salt and pepper etc as I currently have an infection in my mouth. I couldn’t eat all the chicken as it was too painful but it was trully amazing and will definitely cook it again! I really enjoyed it especially as it was my first solid food in over a week so it went down extremely well! Thankyou.

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Tracy Allan April 15, 2014 at 4:48 pm

This is the most amazing mushroom sauce ever. I’ve used it on steaks and chicken. Absolutely delicious.

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Abed amouri May 5, 2014 at 11:34 pm

Great sauce easy to make and test really good
Thank you

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Bert May 25, 2014 at 7:57 pm

HI Martyna

Easy and great mushroom sauce recipy and website user friendly thx.

Bert

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Swapnil Gade June 30, 2014 at 6:39 pm

Great Recipe… I tried and loved it…
Thanks :)

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Kaz July 14, 2014 at 11:32 pm

Amazing sauce – I’ve made it several times now with eye fillet steak and it’s that good I can no longer order a steak with mushroom sauce when we go out to dinner now because nothing compares to this mushroom sauce!!! Yummmm

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Susan July 22, 2014 at 5:46 pm

This is a lovely sauce, I’ve tried many before and they always came out stoggy and no flavour… a little bit of patience for the cream to thicken and it’s perfect, thank you for sharing…

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Mike Young August 2, 2014 at 6:03 pm

Have read all the comments, then tried this sauce myself with an eye fillet steak. Superb!! The real bonus was that the sauce went superbly well with the green veges as well – broccoli and silver beet.

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Tony Howes August 18, 2014 at 11:06 pm

Best ever sauce and so simple to make.

Thanks heaps, I will be looking for more of your recipe’s.

Tony

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Vicky August 20, 2014 at 4:05 am

Hello, just made this for my boyfriend an it was soo nice with steak an chips an so easy

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Gordon November 1, 2014 at 2:17 am

Yes, a very good little recipe…..I used this to enhance black pudding and it went down very well indeed. A touch of Sherry also helps!

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Tanya January 12, 2015 at 2:10 pm

I’ve found adding brandy at the stage of browning the mushrooms tastes good also.

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Hayley February 4, 2015 at 5:53 am

Just made the creamy mushroom sauce. It was delicious. Had it with grilled chicken & rice.

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Dave February 23, 2015 at 6:01 am

A bold claim

“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.”

So I tried it and you know what, you are right. A Fantastic sauce which went extremely well with aged Rib Eye steak.

Can’t wait to try more of your recipes.

Thanks

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Martyna @ Wholesome Cook February 23, 2015 at 10:07 pm

Thanks Dave! Glad to hear you enjoyed it :-)

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Russell April 5, 2015 at 5:34 pm

So I ran out of wine, so I was looking for mushroom sauce recipe without wine. Here one is and its 2015 so I’ll give it ago, my lovely steak will not forgive me if it isn’t short of wonderful!

Reply
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JV April 30, 2015 at 11:56 am

Hi, I couldn’t help seeing the steak in the picture. How long did you cook the steak for I would love to do my steak the same way to go with this lovely steak sauce. Please tell me what steak you used, and how you cooked it. Thanks. :)

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Martyna @ Wholesome Cook April 30, 2015 at 1:22 pm

Hi JV, this particular one is a grass-fed eye fillet steak (about 150g per person). I take it out of the plastic and place on paper towels, uncovered, in the fridge for around 1 hour to “dry-age”. Then about 20 minutes before cooking I take it out of the fridge to come up to room temperature. Heat a little olive oil in a pan over high heat, sprinkle the beef with pepper and sea salt flakes (this gives it that CRUST), and sear for around 3 minutes on each side. 4-5 for well done. It’s about 2cm thick. Enjoy!

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corey May 11, 2015 at 11:10 am

Add a cap full of green ginger wine when you mix in the cream. It makes this 10 an 11!

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Bill Jones May 14, 2015 at 12:05 pm

Thats it!!??

That recipe reminds me of a cooking show I watched in the Philippines in the 80’s. It was how to cook a tuna steak. Heat pan on stove, place in the tuna steak, turn it over after 2 minutes, after 2 minutes – voila tuna steak!!

I think your recipe has been around for a long time – I have made this basic mushroom sauce for over 30 years using button and other mushrooms, its always a good garnish for a steak.

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Tracey June 19, 2015 at 12:51 pm

I made this a few weeks ago (without the garlic option) to have on steak, we’re a biggish family so I used a LOT more mushrooms than the recipe, and I doubled the sauce, but it was still absolutely wonderful, the mushrooms ended up being the star of the show instead of the steak! My husband went back for seconds then thirds of the mushrooms even though it was so filling. I’m making it again tonight, I think a few drops of sherry would be nice in it, but I know my husband will have a taste and ask me to leave it just as it is!

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Martyna @ Wholesome Cook June 19, 2015 at 3:30 pm

Hi Tracey, thank you so much for your kind words. I am so glad your family enjoyed it! Sherry, port, truffle oil or porcini powder are all great. Even green peppercorns work well, but you’re right that the sauce needs little embellishment to be the star.

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Judy October 22, 2015 at 11:57 am

Never made a true mushroom sauce before; usually just fry up mushrooms and serve on steak etc.
Googled this one and thought I’d give it a go. Doubled up on all ingredients as I’m a real piglet when it comes to nice sauces. It took alot longer than anticipated. Nearly gave up after half an hour, but decided that rather than add cornflour and get it over with I would keep going with it a little longer. Finally got there, finally reduced and thickened.
The result: divine!!! Will definitely make every time we have steak from now but plan ahead and get the sauce going alot earlier. Fantastic. I will just have to keep in mind what our local cheesemakers say .. “good things take time” !
Thank you for sharing this recipe.

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Nick November 21, 2015 at 8:46 am

Great recipe worked well, tasted better

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Monique December 3, 2015 at 6:04 pm

I read it wrong and sautéed the garlic first then added mushrooms then cream reduced then blitzed with salt and pepper…chunky delicious mushroom sauce! :)

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john December 19, 2015 at 5:08 am

If you have concentrated beef stock (Knorr little glass bottles of 125ml in the UK) then skip the salt and add a couple of teaspoons of this.

Big improvement on a delicious recipe

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Patsy Coyne January 28, 2016 at 6:16 pm

This is easily the best mushroom sauce I’ve ever made. Thanks

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Gg February 1, 2016 at 5:19 pm

Going to do it now,hope it shapes up

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Real simple meal plan - Summer week 10 - Inspired Mood March 13, 2016 at 6:58 pm

[…] and kale slaw salad D: Steak with mushroom sauce and vegetables (this is my all-time favourite creamy mushroom sauce) Thursday B: Bacon, egg, tomato, mushroom (all cooked in one pan over the stove) and avocado L: […]

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Tasha April 13, 2016 at 9:45 am

So if you’re both cooks with your fancy sauces… why oh why are you looking at mushroom sauce recipes??? LOL.

I went to culinary school myself (LCB), but think the simplicity of this sauce is wonderful, I mainly wanted the mushroom flavor which this gives perfectly, I did add garlic too as those flavors complement each other. If I wanted blue cheese sauce, I wouldn’t put mushrooms in it as it would just overpower the mushroom flavor. Maybe adding things like wine, brandy, sherry, peppercorns, shallots, caramelized onions would give this a nice extra flavor. But for a simple and delicious mushroom sauce, this will do just great!

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alyssa May 18, 2016 at 11:10 pm

I never liked mushrooms either but someone cooked them for me once, sliced around 3mm and fried on a medium heat in butter until they turned golden brown. I still hate mushrooms but cooked like this they are amazing ::D

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Ariane May 31, 2016 at 5:21 am

This is delicious and easy!

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Colin June 6, 2016 at 3:47 am

“Next time make more mushroom sauce, Dad. It’s so yummy!!”
That’s what my daughter thought of this recipe

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Sarah July 23, 2016 at 11:55 pm

Oh my! This really is the best sauce ever! We used a combination of mushrooms, just for taste and texture, and it was lovely. It was slightly thicker that I would normally like, but cooking it any less wouldn’t give it that creamy richness. We may, however, experiment with adding a little homemade stock (maybe chicken) right near the end to make it a little less thick without compromising the taste. This is the first recipe we’ve tried from here but off the back of how lovely it was and how fabulous all the rest look, our next two week menu plan is pretty much all recipes from here!!

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Gush July 26, 2016 at 9:39 pm

I’m speechless!!!!!!
Not just this is, by far, the best creamy mushroom sauce I have ever tasted; I made it myself in no time.

Tonight will be the 5th time I’ve made it.
I use olive oil, no garlic.
I get home and make the sauce, the steaks, and French fries just in time before my wife to gets home.

Makes it look like I’ve been cooking for her for a month :P

This simple a recipe, this GREAT a feedback!

Thank you

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Val Laszlo November 8, 2016 at 5:48 am

Really, white button mushrooms!!!!!!!!!!!!!!!!!!!!!!!!!!! Oh please, that is for babies. You need a real earthy and tasty mushroom to complement a decent eye fillet steak. And as for cream…..how to kill a mushroom. Now I understand why people are obese. They cook fat and eat fat. A good swiss brown or portabello deserves respect and no fat or cream to highlight their natural flavours.

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Deana Johnson November 13, 2016 at 12:05 am

Can this mushroom sauce be frozen? I am looking for a simple mushroom sauce to have with steak and this sounds perfect. Cant wait to try it but would like to make some for the freezer as have quite a lot of mushrooms that need using up. Thank you!

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Martyna @ Wholesome Cook December 11, 2016 at 8:32 pm

Hi Deana, yes, you can freeze cooked mushrooms and the sauce should work well from frozen. Enjoy!

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Charles roberts November 28, 2016 at 7:06 am

Next time try half sour cream and half cream or just replace the cream with sour cream , you will love it

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Helen December 18, 2016 at 7:58 am

I needed to make mushroom sauce for 12 people. I six timed this recipe and followed the instructions. It took an hour in total to make but yes it was to die for!! Thank you for sharing!

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Zohra Sheikh December 28, 2016 at 2:49 am

Hi,

Can I ask, is this recipe just for 2 servings? I want to make it for 4 so would I have to double the ingredients?

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Martyna @ Wholesome Cook December 29, 2016 at 2:19 pm

Yes, I would double the ingredients, thanks.

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Gill Harland January 9, 2017 at 7:42 am

I have been making this mushroom sauce for years,the only difference is I use a little garlic salt it’s so yum

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Double Deck Cashew Chocolate PLUS 11 Other ‘Gift to Self’ Ideas for Valentine’s Day | Wholesome Cook February 12, 2017 at 1:04 pm

[…] is better with my Creamy Mushroom Sauce (one of the most researched recipes around Valentine’s […]

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Friar February 26, 2017 at 12:31 pm

Hi,
Can you substitute greek yogurt for the cream….if you dont want to leave the house to get the cream?
Thanks!

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Martyna @ Wholesome Cook March 26, 2017 at 3:55 pm

Hi Friar, unfortunately, no as yoghurt will curdle. You could try using 1/2 cup milk and 3 tablespoons butter.

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Lyandra April 14, 2017 at 6:54 pm

Hi,

I want to try this recipe out. Are there any herbs that you would recommend adding to this sauce?

Thanks,

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Martyna @ Wholesome Cook April 14, 2017 at 7:16 pm

Hi Lyandra, you could try adding some parsley, dill or thyme to this. Garlic or green peppercorns work well too! Enjoy!

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Chris Can't Cook August 3, 2017 at 3:46 am

Question,
I have made this sauce before using your guidelines, its brilliant, you are a genius, but my salt work is all guesstimates, which is why sometimes it comes out brilliant and other times too salty.
1) So, I have regular salt, is it the same 1 teaspoon for 200 gms of mushroom or 1/2 teaspoon for 200gms of mushroom.
2) If its too salty, please help, do I add potato or an onion?

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Martyna @ Wholesome Cook August 5, 2017 at 12:24 am

Hi Chris! I have had a number of questions about the salt here – I have updated the recipe to say “salt to taste” only because different people taste salt differently. I would start with a small amount, a good pinch, and add more at the end, once the sauce is cooked. This will give you a good base to start from or leave. And it sounds like you can cook!

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Terry Hill August 17, 2017 at 10:58 pm

I actually used this reciepe for chicken breasts and rice,after first using it for for steak,same result excellent!

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Best Sides For Steak That Will Make Your Meal Fabulous September 11, 2017 at 8:29 pm

[…] for steak. It's hard for me to imagine that there is someone who doesn’t like this combination. The mushroom sauce tastes perfect and smells amazing, and it is easy to […]

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Robert Hopper January 21, 2018 at 5:09 pm

This is a pure joke! Garlic goes FIRST, not LAST! Cooks find this out hundreds years ago. Who wants raw garlic taste in the mushroom souse? I guess every looser thinks the world should spin her(his) way!

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VVilly January 26, 2018 at 4:52 pm

Hi, I just signed up due to this recipe, thanks! :)

I was searching for a nice creamy garlic sauce recipe when I came across this site. I tried the sauce and it was fantastic.

As I was on annual leave (no worries about garlic breath!) I went totally berserk with the garlic, super-thinly sliced I used about half a bulb, chucked in with a minute or so to go. Turned out “way too much” was just about perfect.

Had it with garlic mash, a decent T-bone, baby runner beans and a glass of red.

Would happily have that as my last meal if I ever end up on death row. :)

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Rita C. Donnell August 17, 2018 at 12:27 am

To make it extra flavorful you may add a litle chopped parsley or dill, if you happen to can deal with these. Now for soay cream… I’ve made the sauce with soy milk earlier than, so I feel soya cream would work too. To assist thicken the sauce, you may combine 1-2 teaspoons of corn flour with 1 tablespoon of chilly water, then add to the cooking sauce and blend in. I hope that helps and that you just get to take pleasure in this beautiful model of the sauce. That’s superior!

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E August 31, 2018 at 1:47 pm

This was excellent. I made one small change by adding about 3-4 drops of Worcestershire sauce. Very easy with restaurant quality results. Enjoy.

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