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This creamy Mushroom Sauce for steak cooks in 15 minutes on the stovetop. Tender and savory mushrooms are simmered in a rich garlic cream sauce. Drizzle this sauce over your steaks for a 5 star dining experience in your own home!
Creamy mushroom sauces are the ultimate in comfort foods. The combination of tender, savory mushrooms with rich, creamy sauce flavored with garlic and herbs takes every meal and makes it a fine dining experience. Just like with our Pork Chops in Cream of Mushroom sauce, which has been a huge hit since it was published.
This mushroom sauce for steaks will take your steaks and turn them into a beautiful and flavorful meal. This sauce would be be perfect drizzled on your ribeyes, NY strip steaks, T-bones, sirloins, and filet mignons.
Mushroom Sauce Ingredients & Substitutions
- Mushrooms: Use baby bella, cremini, or white mushrooms.
- Broth: Use beef broth for a bold, savory flavoring. If substituting with a vegetable or chicken broth I would recommend adding additional Worcestershire or soy sauce to replace the savoriness.
- Cream: Using full cream adds a nice richness and thickness to the sauce. You can substitute with a combination of milk and cream, but be aware this will affect the resulting texture and flavor of the sauce.
- Butter: Use unsalted butter, if using salted adjust the amount of salt called for in the recipe. You can substitute with a dairy free option as needed.
- Herbs: Fresh herbs add a wonderful flavor and color pop to the sauce and the finished dish. Our favorites to use include thyme, rosemary or parsley.
Find the complete recipe card below with measurements and full instructions.
How to Make a Mushroom Sauce for Steak
First, melt the butter in a medium size skillet over medium heat. Add the mushrooms and let them cook until softened and darkened in color. Add the garlic and let cook an additional 30 seconds.
Pour in the beef broth and heavy cream, then stir to combine. Stir in the salt, Worcestershire sauce and ground black pepper.
Allow the sauce to cook over medium heat at a low simmer for 8-10 minutes while stirring occasionally until the sauce is thickened. Finally, taste and adjust the seasonings as desired
Serve this creamy mushroom sauce over steak and top with additional pepper and fresh herbs.
Cover and store this mushroom sauce in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through, approximately 5-7 minutes.
Allow the sauce to cool to room temperature, then pour into a freezer safe container, seal, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop over medium heat while stirring.
Mushroom Sauce FAQs
This mushroom sauce naturally thickens as it cooks and reduces down due to evaporation. If you would like a thicker sauce you can make a slurry using cornstarch by mixing 2 tablespoons of cornstarch with some of the hot liquid then whisking into the sauce, allow this to cook for several minutes to thicken.
Mushroom Sauce for Steak
- Melt the butter in a medium size skillet over medium heat.
- Add the mushrooms and let them cook until softened and darkened in color.
- Add the garlic and let cook an additional 30 seconds.
- Pour in the beef broth and heavy cream. Stir to combine.
- Stir in the salt, Worcestershire sauce and ground black pepper.
- Allow this to cook over medium heat at a low simmer for 8-10 minutes while stirring occasionally until the sauce is thickened.
- Taste and adjust seasonings as desired.
- Serve over steak and top with additional pepper and fresh herbs.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co