Mushroom Sauce for Steak
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15-Minute Mushroom Sauce for Steak – tender mushrooms in a rich and creamy garlic sauce come together as a perfect topping for juicy steaks!
Looking for more ways to top your steak? Try my recipes for Argentinian Chimichurri Sauce, Dipping Sauces, and Lemon Butter Sauce.
Even though grilling season is officially over (not that that keeps me off the grill completely, but it’s certainly less frequent in this cooler weather), I’m still craving all things grilled steak, especially when topped with this creamy, buttery, garlicky mushroom sauce!
Luckily, we have a grill pan we use on our stove when it’s just too darn cold or windy or rainy to fire up the grill. (Although you’ll miss out on that chargrilled taste, you can still cook up a mighty fine steak indoors.) Plus, I can easily cook up a big batch of this delicious mushroom sauce for steak right alongside the steak itself. I just love, love, love mushrooms in a creamy sauce topping my steak, it’s simply the best!
Why This Recipe Works
Choice of mushrooms — I prefer my mushrooms on the meaty side, so I almost always choose baby bellas or crimini because they hold their texture and flavor the best when cooked. But you can use any mushroom you like, sliced to your preference.
Pantry/fridge staples — You can pull this recipe off on the fly using pantry and fridge staples you most likely already have.
Worcestershire sauce — This one might sound unique, but I promise it’s important. The “secret sauce” to this sauce if you will. Just one tiny teaspoon gives this steak sauce a depth of flavor you’re going to love!
Great leftovers — Make up a double batch of this sauce and eat it tomorrow too. It also goes great on chicken, egg noodles, or over rice!
Here’s How You Make it
- Melt 3 tablespoons of butter in a skillet on medium-high heat.
- Add the mushrooms and garlic and stir, then continue to let them saute until the mushrooms are browned.
- Next, stir in the broth, cream, dijon mustard, worcestershire, salt, and pepper. Keep cooking and stirring occasionally for another 5-8 minutes or until the liquid is reduced and is thicker and creamy.
- Add salt and pepper to taste. Spoon sauce over steak and add more fresh ground pepper if you wish, or some cheese too (see Expert Tips, below).
Frequently Asked Questions
I prefer to season the actual steak simply. A great steak doesn’t need much, a simple marinade or a dry rub made with salt, pepper, and garlic powder will work just fine.
Other ways I’ve seasoned steak include rubbing olive oil on both sides, then rubbing in spices such as Italian seasoning, paprika, chili powder, garlic salt, or a Cajun dry rub. It doesn’t take much to let the flavor of the steak really shine through.
If you’d prefer the mushroom sauce to be a little thicker, then the best way to thicken it is to add a slurry of cornstarch and water to the sauce and stir. I typically mix equal parts cornstarch to water, so about two tablespoons of each will do. Mix those together in a small bowl first, then add it to the sauce as it cooks and thickens.
Allowing the sauce to reduce down even further will thicken the sauce as well. Let it simmer on the stove, stirring occasionally, until creamy and thickened to your liking.
Expert Tips
- Make it cheesy! Take this sauce to the next level by stirring in a couple tablespoons of freshly grated parmesan cheese or, you could sprinkle some parmesan cheese on top of the sauce after spooning it over the steak.
- Mix up the mushrooms and use any variety you like, or several varieties at once. Don’t use dried mushrooms though unless you’ve soaked them for a while ahead of time or they will just be chewy and tough in the sauce.
- This sauce will keep in the fridge for up to 3 days. To reheat, microwave for about 20 seconds at a time (in a microwave-safe dish), stirring in between heating till desired temperature is reached. Or you can reheat it in a pot on the stove over medium heat till just warmed through.
- Take care not to overcook the mushrooms! 3-4 minutes is fine for browning them in butter. You want the mushrooms to still be a bit firm and meaty, not soggy.
Serving Suggestions
- Garlic Mashed Potatoes
- Crispy Oven French Fries
- Baked Garlic Parmesan Potato Wedges
- Roasted Broccoli
More Steak Recipes
Serving Suggestions
- Garlic Mashed Potatoes
- Crispy Oven French Fries
- Baked Garlic Parmesan Potato Wedges
- Roasted Broccoli
Did you make this mushroom sauce recipe? Fantastic! Please rate the recipe below!
Mushroom Sauce for Steak
Ingredients
- 8 ounces baby bella or cremini mushrooms, thinly sliced
- 3 tablespoons butter
- 1 ½ teaspoons minced garlic
- ½ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt, or to taste
- ¼ teaspoon cracked black pepper, or to taste
Instructions
- Melt butter in a skillet over medium-high heat.
- Stir in mushrooms and garlic. Saute 3-4 minutes until mushrooms are browned.
- Stir in broth, cream, dijon, worcestershire, salt, and pepper. Continue to stir periodically for 5-8 minutes until liquid is reduced and thickened and creamy.
- Taste, add salt and pepper if needed. Serve over steak and top with additional cracked black pepper if desired – enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been looking for a mushroom sauce and very happy I found this recipe. I did not have chicken broth and used vegetable stock. It was a quick and easy recipe to prepare. It was delicious. I used it as a topping for a sliced sirloin steak over egg noodles. I will definitely be preparing this again.
This was seriously so good on my New York strip. It came together so fast. I did add some grated parmesan cheese and a bit of black truffle seasoning. Soaked the rest up with a fresh roll from the oven. Talk about heaven!
This is truly the best sauce I’ve ever had– better than any restaurant could make. My sister first found this recipe, passed it along to my mom, and then my mom passed it to me. We all make it regularly! It has the simplest of ingredients and creates the best flavors. The longer it simmers, the better it tastes. We often double it and eat it as a side. Even my 2 year old loves this! Thank you for this winner of recipe!
Thank you for your review! So glad you al enjoy it.
So tasty! Added 1/4 tsp of tarragon to brighten the flavor.
LOVE THIS! I used 1/3 cup parm and all the flavors came through. If you do use parm you may want to reduce the salt added. Give it a try and enjoy!
Thank you for your feedback!
Can this be made ahead and stored or will it separate?
It can be made ahead! This sauce will keep in the fridge for up to 3 days. To reheat, microwave for about 20 seconds at a time (in a microwave-safe dish), stirring in between heatings till desired temperature is reached. Or you can reheat it in a pot on the stove over medium heat till just warmed through.
WOW! Was apprehensive but made this to go with pan seared chicken breasts served over rice. It was so AWESOME my husband could not stop complementing after every bite. The only change I made was to use a good splash of white wine to deglaze pan after browning chicken, mushrooms, & garlic & before adding broth, etc. Cannot overstate how delicious this was! I will be making this again & again. Thanks for the fabulous dinner!
So glad that you all enjoyed this recipe! Thank you for your feedback, Sheryl!
Super easy! Decided to make last minute to go with T~bones. I added a small amount of flour to thicken.
Lovely sauce I highly recommend it, I had it with chicken schnitzels and veg.
Cubed leftover steak and dropped it right into this absolutely delicious recipe. I was going to lick my bowl, but thought that would set a bad example for my 6 dogs. So I stood at the sink and used my finger to get every last bit. This will be my standard sauce for steaks, chops and roasts. Tomorrow morning I’m going to put some on my scrambled eggs. Thank you ☺️. For such simplistic ingredients; A definite keeper.