Mushroom Sauce for Steak
Yield: 6 servings
Turn your steak dinner into something that feels a little fancy with this easy, lightly creamy sauce!
Ingredients
- 6 tablespoons unsalted butter, cut into 1-tablespoon slices
- 16 ounces mushrooms, thinly sliced (see Notes)
- 4 large cloves garlic, finely minced
- ¼ cup dry white wine (see Notes)
- ½ cup low-sodium beef broth
- 1 cup heavy cream
- 1 ounce (about ½ cup) Parmesan, freshly and finely grated (see Notes)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Morton kosher salt
- ½ teaspoon finely ground black pepper
- 2 teaspoons fresh thyme leaves
Instructions
- Heat a large skillet over medium heat, and add butter. Once melted, add mushroom slices and fold to evenly combine. Turn up heat to medium-high and sauté, without stirring, for 4-5 minutes or until the bottom mushrooms are nicely browned. Fold in the garlic and sauté 1 minute more, folding halfway through.
- Pour in wine; it will sizzle and steam. Stir, scraping the bottom of the skillet to loosen any delicious stuck-on bits, for 1-2 minutes or until the wine has mostly evaporated.
- Reduce heat to medium-low. Add beef broth, cream, Parmesan, Dijon, Worcestershire, salt, and pepper. Stir to combine and then bring to a light simmer. Reduce heat a bit, to keep the mixture just lightly bubbling. Do not let the sauce boil.
- Stir sauce occasionally, simmering for another 5-6 minutes to reduce and thicken a bit. Note that this is a sauce, not a gravy, and is not meant to be overly thick.
- Stir in thyme leaves. Taste test, adding more salt and pepper if needed. Remove skillet from heat.
- Serve the sauce hot over cooked steak. I also share more ways to enjoy this sauce in my post!
Notes
Mushrooms: Use any mushrooms you like, from white button mushrooms to meatier cremini/baby bella.
Wine: Use any dry, unoaked white wine that you personally like (I usually use a Sauvignon Blanc). A dry rosé is also nice. Even though a dry white wine still adds a light touch of sweetness to the sauce, definitely avoid sweet wines.
No wine? If you don't want to include wine, just add another ¼ cup of beef broth.
Parmesan: Be sure to grate your Parm fresh from the block, for the best melty, creamy texture. Do not use pre-shredded cheese or the grated cheese from the green can - it has a coating that keeps it from clumping, which also keeps it from melting super smoothly into the sauce. Use the small holes on a box grater; a microzester also works well.
Nutrition Information:
Calories: 288kcal Carbohydrates: 6g Protein: 6g Fat: 27g Saturated Fat: 17g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.5g Cholesterol: 78mg Sodium: 387mg Potassium: 374mg Fiber: 1g Sugar: 3g Vitamin A: 1007IU Vitamin C: 4mg Calcium: 100mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.