Print

The Ultimate Versatile Creamy Mushroom Sauce for Steak and Chicken

Thick-cut steak smothered in rich, creamy mushroom sauce and topped with sliced mushrooms and parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a rich, velvety mushroom sauce that tastes like it came from a bistro. This easy recipe uses simple ingredients and comes together in under 30 minutes, making it the perfect savory topping for steak, chicken, pasta, or potatoes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine (optional, for deglazing)
  • 1 cup beef or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Place a large skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the sliced mushrooms in a single layer. Cook without stirring for 3 to 4 minutes to allow them to brown.
  2. Stir the mushrooms and continue cooking until they release their moisture and turn a deep golden brown, about 5 to 7 minutes total. This browning step builds deep flavor.
  3. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
  4. If using wine, pour it into the skillet. Scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2 minutes.
  5. Pour in the broth and Dijon mustard. Bring the mixture to a simmer and let it cook for 3 minutes, allowing the sauce to reduce slightly.
  6. Reduce the heat to medium-low. Stir in the heavy cream. Let the sauce gently simmer for 2 to 3 minutes until it thickens enough to coat the back of a spoon. Do not boil once the cream is added.
  7. Season the mushroom sauce with salt and pepper to your taste.
  8. Remove from the heat. Stir in half of the fresh parsley. Serve immediately over your favorite steak, chicken, or pasta. Garnish with the remaining parsley.

Notes

  • For a gluten-free mushroom sauce, skip the wine or ensure your broth is certified gluten-free. This recipe naturally thickens well without flour.
  • If you prefer a richer, restaurant-style sauce, substitute half of the broth with heavy cream.
  • To achieve a velvety texture without heavy cream, substitute the cream with 1/2 cup of full-fat coconut milk or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water whisked in at the end).
  • Use a mix of mushrooms, like shiitake or oyster mushrooms, for an even deeper umami mushroom sauce flavor.

Nutrition

Find it online: https://tastethisplate.com/easy-creamy-mushroom-sauce-recipe/