Print

Ultimate Versatile Creamy Mushroom Sauce for Steak, Chicken, and Pasta

Close-up of sautéed brown mushrooms coated in a creamy, savory mushroom sauce and topped with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, velvety mushroom sauce at home. It is quick to prepare and perfect for topping steak, chicken, pork, or mixing into pasta for a gourmet meal.

Ingredients

Scale
  • 1 tablespoon 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 broth or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the butter and olive oil in a large skillet over medium-high heat.
  2. Add the sliced mushrooms to the hot skillet. Cook without stirring for 3 to 4 minutes to allow them to brown. Stir and continue cooking until the mushrooms release their liquid and turn deep golden brown, about 8 to 10 minutes total.
  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 and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  5. Pour in the broth and bring the mixture to a simmer. Cook until the liquid reduces slightly, about 3 minutes.
  6. Stir in the heavy cream and Dijon mustard. Reduce the heat to medium-low and let the sauce simmer gently until it thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not boil once the cream is added.
  7. Taste the sauce and season with salt and pepper as needed.
  8. Remove from heat. Stir in half of the fresh parsley. Serve immediately over your favorite steak, chicken, pork, or pasta, garnished with the remaining parsley.

Notes

  • For a lighter sauce, substitute half of the heavy cream with whole milk, or use 1/2 cup of broth thickened with 1 teaspoon of cornstarch mixed with 2 teaspoons of cold water instead of cream.
  • If you are making this sauce for steak, use beef broth for the deepest flavor.
  • This sauce tastes best when made fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Nutrition

Find it online: https://rosatasty.com/mushroom-sauce-recipe-creamy-steak-pasta/