Description
This creamy mushroom sauce is a rich and flavorful accompaniment perfect for steak lovers. Made with fresh mushrooms, garlic, butter, beef broth, and heavy cream, it delivers a luxurious texture and earthy taste that enhances any cut of steak.
Ingredients
Scale
Ingredients
- 8 oz fresh mushrooms (cremini or button), sliced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/2 cup beef broth
- 1 cup heavy cream
- Fresh parsley, chopped, to taste
- Salt and pepper, to taste
Instructions
- Prepare the ingredients: Clean the mushrooms thoroughly and slice them evenly. Mince the garlic cloves finely to ensure even cooking and flavor release.
- Heat the butter: In a large skillet over medium heat, melt the unsalted butter until it becomes foamy, indicating it is hot and ready for the mushrooms.
- Sauté mushrooms: Add the sliced mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they turn golden brown and their moisture has evaporated.
- Add garlic and seasoning: Stir in the minced garlic along with salt and pepper to taste. Cook for another 1 to 2 minutes until the garlic is fragrant but not burnt.
- Add liquids and simmer: Pour in the beef broth and heavy cream while stirring continuously. Reduce heat to a simmer and let the sauce cook for about 5 minutes, allowing it to thicken and the flavors to meld.
- Finish with parsley: Just before serving, stir in freshly chopped parsley to add a pop of color and fresh herbal flavor to the sauce.
Notes
- Use cremini mushrooms for a deeper flavor than button mushrooms.
- Adjust seasoning to taste, especially salt, as beef broth can be salty.
- For a dairy-free option, substitute heavy cream with coconut cream and butter with olive oil.
- This sauce pairs excellently with grilled or pan-seared steaks, but also works well with chicken or pork.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stove.
