This is the only Mushroom Steak Sauce you’ll ever need! It’s decadently creamy and full of flavor from the mix of different mushrooms, shallots, garlic, and a touch of mustard. Throw in a generous addition of cream and parmesan cheese, and you have one unforgettably good steak sauce.
Mushroom Steak Sauce
I’ve found a best friend for your steaks! (And mashed potatoes, and pasta, and veggies too.) This rich mushroom sauce is especially great with steaks because every bit of flavor in the sauce compliments the flavors of the beef. It’s super easy to make too and you can whip it up in about 10 minutes after cooking the meat. Right in the same pan too!
You know when you first take a bite of something that really blows your mind? Your body gets a little weak and all you can do is mumble “oh my gosh, this is so good!” Just about everyone who tries this sauce gets this feeling, and it’s all thanks to the ingredients and the cooking method that really infuses the bold flavors into the sauce.
While, this easy-to-make mushroom sauce is perfect for steaks, you can use it on virtually everything else, too! Homemade mushroom sauce is just as amazing on chicken, pork, meatballs, pasta, rice, and even salmon. It’s creamy, flavorful, and compliments so many different dishes.
How to Make Mushroom Steak Sauce
Ingredients You Need:
- Olive Oil
- Shallots – The delicate sweetness of shallots and a hint of garlic is perfect for this well balanced sauce.
- Garlic – it’s always best to use fresh garlic, not garlic paste or a jar of pre-minced garlic.
- Mushrooms – Use a medley of baby bella (crimini) mushrooms, shiitake, oyster mushrooms, and others you love.
- Butter – Unsalted butter works best to control the saltiness.
- Salt – Just a pinch of coarse salt to taste.
- Black Pepper – It’s vital that you use freshly cracked black pepper for the best flavor.
- Dijon Mustard – You cannot substitute this with plain yellow mustard.
- Beef Stock – For the best flavor in your sauce, use Homemade Beef Stock when available.
- Heavy Whipping Cream – This is what gives the sauce the rich, creamy consistency that’s so delectable.
- Parmesan Cheese – This cheese must be freshly grated! Freshly grated parmesan will yield the best flavor and consistency for the sauce.
Be prepared before you cook.
No matter what protein you’re serving with this mushroom sauce, make sure to cook it first, before making the sauce.
This is a fast moving recipe, so prepare all of the ingredients before you start cooking.
Sauté the vegetables.
Add a little more oil to the same pan where you cooked the meat, then sauté the shallots. Mix in the garlic and cook until fragrant.
Add the mushrooms and sauté for a few minutes. Then, add the butter. Cook until the mushrooms are done.
Add the remaining ingredients.
Pour in the beef stock and scrape the bottom of the pan as you pour.
Mix in the dijon mustard, salt, and freshly cracked black pepper.
Bring the sauce to a simmer, then lower the heat to medium-low and stir in the heavy cream and freshly grated parmesan cheese. Stir, and let it gently simmer for a few minutes.
Take the sauce off of the heat, serve, and enjoy!
Tips for The Best Mushroom Steak Sauce:
- The biggest tip I can give you for this sauce is to cook the meat first, then use the same pan to cook the sauce. All of those wonderful juices that you’ll get in the bottom of the pan after searing the meat will get incorporated into the sauce and that can’t be beat or replicated!
- Sear the onions until browned. That will caramelize them and also make them more flavorful.
- Use a combination of different mushrooms. This will give you more complex and rich mushroom flavor.
- Try to use freshly grated parmesan cheese. It has the richest flavor and you can usually buy fresh grated parmesan cheese in your deli section of the grocery store, especially if you happen to have a nice cheese department.
- Remember not to ever let heavy cream boil, only gentle simmer.
Frequently Asked Questions
How to make mushroom sauce thicker?
Although this sauce is smooth, creamy, and slightly thick, you may prefer to make it thicker. To do that, use a combination of about 1/4-1/2 tablespoon of cornstarch and a splash of cold chicken or beef stock to make a slurry. Stir it into the sauce during the last couple of minutes of cooking, after all of the other ingredients are already in the pan cooking. Make sure to slowly but constantly stir it as the sauce thickens.
Storing and Reheating
Store leftover sauce in an airtight food storage container in the refrigerator. Properly stored, this steak sauce should be good for about 3-4 days. To reheat it, I recommend pouring it back into a pan over medium-low heat and stirring until it’s warmed through. (If you will be using the leftover sauce with pasta, stir it in cold right into the hot pasta.)
Mushroom Steak Sauce Recipe
Mushroom Steak Sauce
- 1-2 tbsp olive oil
- 1 large or two smaller shallots
- 3 garlic cloves
- 12 oz mushrooms mix of different mushroom like baby bells, shiitake, oyster, etc.
- 2 tbsp unsalted butter sliced into pieces
- 1/2-1 tsp coarse salt
- 1/2 tsp fresh cracked black pepper
- 1 tsp Dijon mustard
- 1/2 cup beef stock
- 1 cup heavy whipping cream
- 1/2 cup fresh grated parmesan cheese
- If you're preparing the sauce for a steak, chicken, or pork, make sure to cook the meat first and then take it out and set aside to rest. While the meat is resting, prepare the sauce in the same pan.
- Prep the ingredients before starting to cook because this is a very fast moving recipe. You'll want all the ingredients be ready to add.
- Slice mushrooms and shallots, and smash and mince the garlic. Measure all remaining ingredients and keep them close.
- In the same pan where you cooked the meat, over medium heat, add a little more oil to the pan if needed.
- Add sliced shallots and sauté until golden brown. Mix in minced garlic and sauté just until fragrant.
- Add mushrooms and butter and stir. Let mushrooms cook for a few minutes before stirring. Stir just a couple of times as mushrooms cook until done.
- Slowly pour in beef stock as you stir and scrape the bottom of the pan. Mix well.
- Mix in Dijon mustard, salt, and pepper.
- Bring it to simmer and simmer for a minutes or so. Lower the heat to medium-low and stir in heavy whipping cream and grated Parmesan cheese. Stir and let it gently simmer for a couple of minutes. (Make sure that the sauce does not simmer hard or especially comes to boil.)
- Take off heat and serve over steaks (or other meats and pastas!)