Mushroom Sauce for Steak
5 (1)

Mushroom Sauce for Steak<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
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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

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

Recipe Details


2 – 4 people

Prep time

25 minutes

Cooking time

10 minutes

Total time

35 minutes

Mushroom Sauce for Steak Recipe


  • 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


  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!

Mushroom Sauce for Steak Top View
Beautiful, Creamy, and full of delicious Mushrooms. A fantastic Mushroom Sauce for Steak

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

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