Description
This rich and creamy Mushroom Sauce for steak is a restaurant-quality addition to any meal, ready in just 20 minutes. Sautéed mushrooms are simmered in a velvety garlic cream sauce with beef broth and Worcestershire sauce for deep, savory flavor. Perfect for drizzling over grilled steak, chicken, or even roasted vegetables!
Ingredients
Units
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- 4 tablespoons butter
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup low-sodium beef broth
- 1 cup heavy cream
- 1/2 teaspoon sea salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh herbs (thyme, rosemary, or parsley) for garnish
Instructions
- Melt the butter in a medium-sized skillet over medium heat.
- Add the mushrooms and cook until they soften and darken in color, about 5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Pour in the beef broth and heavy cream, stirring to combine.
- Add the salt, Worcestershire sauce, and black pepper. Stir well.
- Let the sauce simmer over medium heat for 8-10 minutes, stirring occasionally, until it thickens.
- Taste and adjust seasonings as needed.
- Serve over steak and garnish with additional black pepper and fresh herbs.
Notes
- Use a mix of mushrooms like cremini, button, or shiitake for more depth of flavor.
- For a thicker sauce, let it simmer a few extra minutes, or add a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water).
- Substitute heavy cream with half-and-half or coconut cream for a lighter version.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 2g
- Sodium: 300 mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3 g
- Cholesterol: 40mg