Mushroom Sauce for Steak

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One of my absolute favorite go-to sauces at a Steakhouse is Mushroom Sauce. Nothing beats a good quality Mushroom Sauce filled with delicious, earthy, Mushroom flavor. The best kind of Mushroom Sauce for Steak is, in our opinion, those that are filled with large pieces of beautiful Mushroom of all varieties. None of this ‘Cream of Mushroom’ type sauce with no texture. We’re talking about the real deal. Beautiful Mushrooms cooked with some lovely Cream and still retaining some delicious chunky pieces of Mushroom. Yum!

For this recipe we highly recommend making our Mushroom Stock beforehand. It is the simplest Stock to create and only takes about 20 minutes. All you need are a mix of dried Mushrooms to draw out the beautiful Mushroom flavor in the Stock

The best part about making the Mushroom Stock prior is you can use those re-hydrated Mushrooms from the Stock in the sauce. It just adds so much more flavor and texture to the final result

How to make the perfect Mushroom Sauce for Steak

Like most hot sauce recipes, this dish requires a little bit of time to build flavors. It’s not as complex or time consuming as some of those epic French Sauces like a Red Wine reduction, however there is a little bit of time and work involved

All in all, you’ll have this amazing Mushroom Sauce ready to eat in just over half an hour. Given how concentrated and delicious the flavor of this sauce is, it’s actually a really quick and easy sauce to make!

The first step in making a great Mushroom Sauce for Steak is to cook down the Mushrooms in a hot pan along with a generous amount of Butter. It shouldn’t even need to be said that when Mushrooms are going into a pan, Butter is always right there by its side! They’re such an amazing food pairing! The Mushrooms will literally drink up all of that Butter, flavoring and caramelizing them in the process

Once the Mushrooms are well cooked you add the Garlic and (optional) the rehydrated Mushrooms that you’ve reserved from making a Mushroom Stock. These ingredients don’t need long in the pan. The Mushrooms are already cooked and rehydrated, so it’s just about re-heating them. Garlic is notoriously overcooked in so many recipes. You only want to give it about 1 minute in the pan to release its aromas, no longer

In goes the Cream and Mushroom Broth to make the beautiful Sauce

Now that all those wonderful flavors are in the pan, it’s time to make the Sauce. We add Heavy Cream and Mushroom Stock to the pan. You want to slowly bring the sauces heat up, without letting it begin to simmer. A very light bubbling is fine, but any more heat and there is a risk that the cream may curdle

We want to reduce the liquids in the sauce to concentrate the flavor. So set the heat on a medium / low and reduce, while stirring and monitoring the heat frequently. Depending on how think you want the sauce to be will determine how long to cook for. We’ve found that the sweet spot is about 10 minutes

Once the Sauce has reduced, but still a little bit runny you can turn it off the heat. The sauce is then thickened and flavored even more by adding Dijon Mustard. The creaminess and slightly acidic, tartness of the Dijon adds a wonderful depth of flavor. It’s a very popular ingredient to use in Sauces and our Mushroom Sauce for Steak recipe is no exception!

Finally, finish the sauce with some Salt and Pepper then taste for seasoning. If you like, you can add some freshly chopped chives into the sauce right before serving. This is optional, and mostly there for presentation

What types of Mushrooms should you use in Mushroom Sauce?

This really comes down to personal preference. Any Mushroom will work well in a Mushroom sauce, so it depends on the kind of flavor you want to go for. For a really earthy, intense flavor we would recommend using Porcini Mushrooms. Chanterelle Mushrooms bring out a beautiful nutty flavor and are a really good choice. For something a bit milder, go with Button or Oyster Mushrooms. Honestly, the most fun Mushroom sauce is when you get a lovely mix of different types!

This recipe will produce approximately 2 cups of Mushroom Sauce for Steak and will be a thick consistency of creamy sauce and Mushrooms

Mushroom Sauce for Steak Recipe

Ingredients

• 1 Cup of Mushroom Stock (see recipe)
• ½ Cup Rehydrated Mushrooms – reserved from the Mushroom Stock
• 10 oz. (300 ml) Heavy Cream
• 1 cup White / Button Mushrooms, sliced
• 4 Garlic Cloves, finely chopped
• 1 tbsp. Dijon Mustard
• 2 tbsp. Unsalted Butter
• Salt and Pepper
  
  

Instructions

1. Begin by melting half the Butter into a medium sized saucepan or skillet over medium heat then add the White Mushrooms
2. Cook the Mushrooms for about 5 minutes until their juices have released and they are dark brown in color. Add the Rehydrated Mushrooms and Garlic then cook for a further 2 minutes
3. Add the Heavy Cream, Mushroom Stock and remaining butter, then reduce the heat to medium / low and stir continuously. We want to reduce the Cream without boiling it. A gentle simmer is fine, nothing too aggressive however
4. After about 10 minutes the mixture should have reduced to a consistency which easily coats the back of a spoon. At this point, season well with Salt and Pepper then add the Dijon Mustard
5. Mix well then remove from heat and taste for seasoning. Pour the mixture into a serving bowl and serve!
   
   

This Mushroom sauce for Steak is beautiful with any cut of beef, but we recommend a lovely Ribeye. It’s also great alongside some beautiful Mashed Potatoes. We’d recommend checking out our Reverse Seared Ribeye Steak recipe here along with our Best Ever Mashed Potatoes recipe to create yourself a feast!

Any leftover Sauce can be refrigerated and used the next day. You can either use it as a Sauce again or, if you’re feeling a bit adventurous we recommend trying out our Creamy Mushroom Toast we’ve had some fun with. They’re a lovely snack or lunch that allows you to play with some different flavor combinations that work well with Mushrooms

Happy Cooking!