Description
This creamy mushroom sauce is a rich and flavorful accompaniment perfect for steaks or other savory dishes. Made with fresh cremini mushrooms, garlic, beef broth, and heavy cream, it’s sautéed to a golden perfection and simmered to a luscious consistency.
Ingredients
Scale
For the Mushroom Sauce
- 8 oz fresh mushrooms (cremini or button), sliced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Sauté Mushrooms: Melt the unsalted butter in a skillet over medium heat. Add the sliced mushrooms and sauté for 5 to 7 minutes until they turn golden brown and have released their moisture.
- Add Garlic: Stir in the minced garlic and cook for about one more minute until fragrant, being careful not to burn the garlic.
- Simmer Broth: Pour in the low-sodium beef broth and bring the mixture to a gentle simmer. Cook for 4 to 5 minutes to reduce slightly and thicken the sauce.
- Incorporate Cream: Reduce the heat to low and add the heavy cream. Stir continuously for about 2 minutes until the sauce is well combined and creamy.
- Season: Taste and season with salt and freshly ground black pepper to your preference.
- Serve: Serve the creamy mushroom sauce warm over prepared steaks or on the side as a delightful complement.
Notes
- For a richer flavor, use cremini mushrooms over button mushrooms.
- You can substitute beef broth with vegetable broth for a slightly different taste.
- To thicken the sauce more, simmer longer or add a small slurry of cornstarch mixed with water.
- This sauce pairs exceptionally well with grilled or pan-seared steaks, but also delicious on chicken or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
