Creamy Mushroom Sauce Steak (Printable)
Velvety mushroom sauce with garlic and thyme, ideal for adding rich flavor to steak or other dishes.
# What You'll Need:
→ Vegetables
01 - 10.5 oz cremini or button mushrooms, sliced
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 2 tbsp unsalted butter
05 - ½ cup heavy cream
→ Liquids
06 - ⅓ cup beef or vegetable stock
→ Seasonings
07 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
08 - ½ tsp salt, or to taste
09 - ¼ tsp freshly ground black pepper
→ Optional
10 - 1 tbsp finely chopped fresh parsley, for garnish
11 - 1 tsp Dijon mustard (for extra depth)
# Directions:
01 - Melt the butter in a large skillet over medium heat.
02 - Add the finely chopped shallot and cook for 2 minutes until softened.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the sliced mushrooms and thyme; sauté for 6 to 8 minutes, stirring occasionally, until mushrooms are golden and any released liquid evaporates.
05 - Pour in the stock and bring to a simmer; cook for 2 to 3 minutes to reduce slightly.
06 - Stir in heavy cream and Dijon mustard if using; simmer for 3 to 5 minutes, stirring occasionally, until sauce thickens.
07 - Season with salt and black pepper to taste.
08 - Remove from heat; garnish with chopped parsley if desired. Serve warm over steak.
# Expert Advice:
01 -
- It transforms an ordinary weeknight steak into something restaurant-quality without fussing for hours.
- The garlic and thyme whisper beneath the cream instead of shouting, which is exactly how a proper sauce should behave.
- It's ready faster than you can rest your meat, making it the perfect finishing touch.
02 -
- Never let the cream boil; it can separate and turn grainy, so once you add it, lower your heat and be gentle.
- The mushrooms' liquid evaporating completely is non-negotiable for flavor; wait for it, don't rush this step.
03 -
- Make this sauce just before serving; it waits nicely for a few minutes but doesn't improve with sitting.
- If you accidentally make it too thick, a splash of stock loosens it back up; too thin, and a minute more of simmering focuses it again.