Description
A rich and creamy mushroom sauce perfect for complementing your favorite steak. This sauce features sautéed cremini or portobello mushrooms, garlic, and fresh herbs simmered in heavy cream and beef broth to create a savory, indulgent topping.
Ingredients
Scale
Mushrooms and Aromatics
- 8 oz fresh cremini or portobello mushrooms, sliced
- 3 cloves garlic, minced
Sauce
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 cup low-sodium beef broth
- 1 tbsp soy sauce
- 2 tbsp fresh herbs (parsley or thyme), chopped
Instructions
- Prep: Clean and slice the mushrooms evenly to ensure uniform cooking. Mince the garlic finely to release maximum flavor. This preparation should take about 5 minutes.
- Sauté: Heat a skillet over medium heat and melt the butter. Add the minced garlic and cook until fragrant, about 1-2 minutes. Then add the sliced mushrooms and sauté until golden brown, approximately 7 minutes. Stir occasionally to prevent sticking and encourage even browning.
- Build Sauce: Pour in the low-sodium beef broth and heavy cream. Stir well to combine and allow the mixture to come together smoothly, cooking for about 2 minutes until it starts to thicken slightly.
- Finish: Add soy sauce and fresh chopped herbs to the sauce. Stir in the remaining butter to enrich the sauce further. Continue cooking for an additional 5 minutes until the sauce has thickened to your desired consistency. Taste and adjust seasoning if needed.
Notes
- Use fresh herbs like parsley or thyme for the best flavor.
- Low-sodium beef broth helps control the saltiness of the sauce.
- The sauce can be made ahead and gently reheated.
- Pair this sauce with grilled or pan-seared steaks for an indulgent meal.
- For a thicker sauce, reduce longer over low heat.
