Creamy Mushroom Sauce Steak (Print Version)
Velvety mushroom sauce with garlic and thyme, ideal for enriching steak and various 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 - 1/2 cup heavy cream
→ Liquids
06 - 1/3 cup beef or vegetable stock
→ Seasonings
07 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
08 - 1/2 tsp salt, to taste
09 - 1/4 tsp freshly ground black pepper
→ Optional
10 - 1 tbsp finely chopped fresh parsley, for garnish
11 - 1 tsp Dijon mustard (optional)
# How to Cook:
01 - Melt the butter in a large skillet over medium heat.
02 - Add the chopped shallot and cook for 2 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the mushrooms and thyme; sauté for 6 to 8 minutes, stirring occasionally, until the mushrooms are golden and their liquid has evaporated.
05 - Pour in the stock and bring to a simmer. Cook for 2 to 3 minutes to reduce slightly.
06 - Stir in the heavy cream and Dijon mustard if using. Simmer for 3 to 5 minutes, stirring occasionally, until the sauce thickens.
07 - Season with salt and freshly ground black pepper to taste.
08 - Remove from heat and garnish with chopped fresh parsley if desired. Serve warm over steak.
# Expert Advice:
01 -
- It tastes like you spent all day cooking but honestly takes less time than watching an episode of your favorite show.
- The sauce clings to steak in the most satisfying way, and works just as beautifully with chicken or even roasted vegetables if you want to skip the meat.
- Butter and cream do their magic here, creating that velvety texture that makes ordinary weeknight dinner feel like you're treating yourself.
02 -
- Do not rush the mushroom cooking stage—the moment you try to speed this up is the exact moment you end up with a watery, bland sauce instead of something deeply savory.
- The cream will sometimes look like it's splitting or breaking as you add it to the hot stock; this is fine and actually normal, but keep the heat at a simmer rather than a rolling boil.
- Taste constantly, especially at the end—salt amplifies all the other flavors, so a little adjustment there can transform good into genuinely memorable.
03 -
- If your sauce breaks or looks grainy, whisk in a tablespoon of cold cream or crème fraîche off heat and it usually comes back together—I've saved more sauces this way than I care to admit.
- Fresh thyme makes a noticeable difference over dried, but if you only have dried, use half the amount and it's still genuinely good.