This mushroom steak sauce is divine. It features tender mushrooms in a rich, creamy roasted garlic sauce. What a delicious way to take steak up a few notches.
This creamy mushroom steak sauce is next level. Next time you instantly want to elevate a steak dinner, make this sauce. It’s super savory, incredibly aromatic, meaty, earthy, and complex, while the addition of roasted garlic imparts a rich, depth-fueled garlicky sweetness. Best of all, it’s practically foolproof, as long as you don’t overcook the sauce and cause it to break. Serve atop a high-end cut or use it to elevate more economical ones.
Why You’ll Love This Mushroom Sauce for Steak
Mushrooms – They’re the perfect way to kickstart a good sauce. Sautéing mushrooms in butter and olive oil causes them to soften and develop a subtle, nutty flavor that creates a delicious base for the sauce.
Umami goodness – Although all the ingredients contribute to this, the soy sauce offers a considerable umami boost. Only a little goes into the sauce, but it seasons the sauce, adds flavor complexity, deepens the color, and so much more.
Rich and hearty – Mushrooms are super meaty, and the cream makes the sauce undeniably rich. Put this mushroom gravy on a steak, and you won’t even need a side dish. So filling!
Great leftovers – This sauce stores well and is just as tasty when reheated as when it was first made; therefore, it’s a fabulous make-ahead. We’ll talk about storage in more detail later.
Mushroom Steak Sauce Ingredients Notes
- Mushrooms: Cremini mushrooms are excellent for sauces because of their deeper umami flavor, and their firm texture holds up well.
- Garlic: Since it’s roasted in this recipe, garlic adds a fair amount of sweetness.
- Shallot: A single shallot adds an oniony flavor and has sweet garlic notes, which collectively work with the roasted garlic to add some sweetness and balance out the savory notes in the sauce.
- Butter: Stick with unsalted butter to control the salt level.
- Cream: Heavy cream (or double cream, depending on your location) is added to the sauce after water or broth to give it a thicker, creamier consistency.
- Soy sauce: This secret ingredient has a place in most steak sauce recipes. Forget Worcestershire sauce and give soy sauce a try.
Refer to the recipe card below for a complete list of mushroom sauce ingredients with precise measurements.
How to Make Mushroom Steak Sauce
- Roast the garlic: Separate the cloves, peel them, then place the peeled garlic in a ramekin and add enough oil to submerge the cloves entirely. Once done, roast the garlic until it turns golden and soft. Any leftover garlic (and oil) can be stored in an airtight container and used in other recipes. You can mash the garlic with a bit of salt, pepper, and fresh herbs, then use it as a sandwich spread.
- Sauté: Sauté the mushrooms in butter and garlic-infused olive oil (yes, the yummy reserved oil from roasting the garlic) until browned, followed by minced shallots. Afterward, add the roasted garlic to the skillet.
- Start building the sauce: Begin with broth, then add heavy cream and simmer until it thickens. Add soy sauce at this stage.
- Final touches: Season the mushroom steak sauce with salt and black pepper.
Variations, Substitutions, and Cooking Tips
Use minced garlic instead – Roasted garlic makes the sauce extra special, but if you are short on time, sauté minced garlic with the shallots. It will still taste great.
No heavy cream? – If you don’t have heavy cream, don’t worry; half and half is fine. Stick with a 1:1 replacement ratio. Sour cream or crème fraîche can not only be substituted in equal parts but will add a nice tangy element to this sauce, if you prefer.
Add herbs – You can’t go wrong with a handful of chopped fresh parsley.
Watch the sauce – After the cream is added, occasionally stir the sauce and stay in the kitchen so you don’t forget about it, as leaving it to simmer for too long may cause the sauce to break.
Never add salt to mushrooms as they sauté – There’s a reason salt is added at the end of this recipe. Salt prevents mushrooms from browning and can lead to rubbery mushrooms when added too early.
Make Ahead
Mushroom steak sauce is an excellent make-ahead. Cook the sauce, cool it to room temperature, and store it in the refrigerator. It reheats well.
Storage and Freezer Tips
Mushroom steak sauce is best stored in an airtight container and refrigerated, where it can stay for 3-4 days. Freezing is an option; however, previously frozen mushrooms aren’t known to have the best texture, so although it is an option, I wouldn’t recommend it.
How to Reheat
Step away from the microwave (unless you’re really strapped for time) and reheat the sauce in a saucepan instead. Just pour the mushroom steak sauce into a saucepan, turn the heat to medium, and heat while occasionally stirring until it’s just warmed through.
Mushroom Steak Sauce
This mushroom steak sauce is divine. It features tender mushrooms in a rich, creamy roasted garlic sauce. What a delicious way to take steak up a few notches.
Ingredients
- 1 head of garlic
- Olive oil, as needed
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons unsalted butter
- ½ shallot, minced
- 4 ounces reduced-sodium chicken broth or water
- 8 ounces heavy cream
- 2 teaspoons soy sauce
- ¼ teaspoon fine sea salt
- ¼-½ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- As the oven heats up, separate the garlic cloves and peel them. Also, remove the hard root end of each clove.
- Transfer the cloves to a ramekin or a small baking dish, add enough oil to cover the cloves, tightly cover with foil and roast for 25-30 minutes.
- Remove the garlic from the oven once the cloves are soft and golden brown, then immediately transfer the roasted garlic to a bowl and cover it. If you leave them in the hot oil, they will continue to cook and become hard. Reserve the garlic-infused oil.
- Mash the roasted garlic with a fork, then measure out 2 teaspoons.
- Heat a skillet over medium-high heat. Add 1 tablespoon of the garlic-infused oil along with the butter.
- Once the butter melts, add the sliced mushrooms and sauté for 3-4 minutes, or until they release their moisture and start to brown.
- Add the minced shallot and continue to sauté for another 2 minutes or so.
- Stir in the 2 teaspoons of the roasted garlic mash, followed by the broth/water, heavy cream, and soy sauce.
- Reduce the heat to medium and continue to cook for 5-8 minutes, stirring occasionally, until the sauce thickens and reaches a rich, creamy consistency.
- Stir in the salt and pepper. Taste and add more salt if needed.
- Remove the sauce from the heat and enjoy it with your steak.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 315Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 83mgSodium: 368mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 4g
This data was provided and calculated by Nutritionix.
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