Mushroom Steak Sauce

spreading sauce over mushroom sauce topped steak

This Mushroom Steak Sauce is 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.

Course Main Course

Cuisine American

Keyword creamy mushrooms, creamy sauce, steak sauce

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 367kcal

Author lyuba

Ingredients

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

US Customary - Metric

Instructions

The Meats:

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.

The Sauce:

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!)

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