Description
This creamy mushroom sauce is a rich and flavorful accompaniment perfect for steak lovers. Made with fresh mushrooms, garlic, butter, and heavy cream, it creates a luscious and comforting topping that enhances any steak dinner.
Ingredients
Scale
Ingredients
- 8 oz fresh mushrooms (cremini or button), cleaned and sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/2 cup beef broth
- Fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Ingredients: Clean the mushrooms thoroughly and slice them evenly. Mince the garlic finely to ensure it blends well with the sauce.
- Melt Butter: Heat a large skillet over medium heat and melt the unsalted butter until it becomes foamy, which helps to release its flavor.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet and sauté them for 5 to 7 minutes until they turn golden brown and their moisture evaporates, intensifying their flavor.
- Add Garlic and Seasoning: Stir in the minced garlic along with salt and freshly ground black pepper. Cook for another 1 to 2 minutes until the garlic becomes fragrant without burning.
- Simmer with Cream and Broth: Pour in the beef broth followed by the heavy cream, stirring continuously. Let the mixture simmer gently for about 5 minutes until it thickens to a creamy consistency.
- Finish with Parsley: Just before serving, stir in fresh chopped parsley to add a bright, herbaceous note that balances the richness of the sauce.
Notes
- Use fresh mushrooms for the best flavor; cremini or button mushrooms work well.
- Adjust the salt and pepper seasoning to taste as the beef broth can add some saltiness.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil, though flavor will differ.
- This sauce pairs exceptionally well with grilled or pan-seared steaks but can also be served over chicken or roasted vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
