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A silky mushroom sauce can take a simply cooked steak from basic to bistro-level in just a few minutes. This recipe creates a lush creamy pan sauce loaded with earthy baby bellas and a hint of Dijon that is ready in about as long as your steak needs to rest. It is my go-to for steak nights when I want to make dinner feel special without extra fuss.
I first made this sauce because my husband loves mushrooms and it has become our must-have whenever we splurge on a nice steak at home. Once you try it you will crave it for burgers chicken and roasted vegetables too.
Ingredients
- Baby bella or cremini mushrooms: both give the deepest flavor and stay firm in the sauce Look for clean dry mushrooms with unblemished caps and avoid any that feel slimy
- Butter: for the base lends creaminess and a glossy finish Higher-fat European butter works especially well
- Minced garlic: provides aroma and enhances the mushroom flavor Use freshly minced garlic for best results
- Chicken broth: deglazes the pan and boosts umami Choose a low-sodium variety to control saltiness
- Heavy cream: creates the luxurious texture Make sure it is at least thirty six percent milkfat for proper thickening
- Dijon mustard: adds a gentle tang This should be smooth classic Dijon rather than whole grain for the silkiest sauce
- Worcestershire sauce: brings savory depth and a subtle sweetness
- Salt and cracked black pepper: to bring all the flavors together Taste as you go and adjust for your liking
Instructions
- Melt the Butter:
- Place a skillet on medium high heat and let the butter melt completely so it coats the bottom of the pan This step prevents mushrooms from sticking and helps brown them gorgeously
- Sauté the Mushrooms and Garlic:
- Add sliced mushrooms and minced garlic right away Stir often and let them cook for about four minutes until the mushrooms soften release their juices and start to get golden edges This is when their flavor becomes concentrated
- Build the Sauce:
- Pour in the chicken broth and immediately stir up any brown bits from the bottom Add the heavy cream Dijon mustard Worcestershire sauce salt and cracked black pepper Mix everything together and let it come to a simmer
- Thicken to Perfection:
- Keep the sauce bubbling gently for about five to eight minutes stirring every so often until it reduces by nearly half and reaches a thick creamy consistency
- Final Seasoning:
- Taste the sauce and add more salt or pepper if needed For an extra punch add a bit more fresh cracked black pepper as a topping right before serving
There is something magical about cremini mushrooms in this sauce They give both a heartiness and a savory complex flavor which reminds me of steakhouse dinners from childhood My whole family always hopes for leftovers with this one
Storage Tips
Let the sauce cool completely before storing in an airtight container in the fridge It will keep well for up to three days If it thickens too much just whisk in a splash of cream or broth when reheating over low heat
Ingredient Substitutions
If you do not have baby bellas use white mushrooms for a milder flavor For an extra punch toss in a handful of wild mushrooms like shiitake Vegetarian broth works fine in place of chicken broth In a pinch you can use sour cream mixed with a touch of whole milk if you are out of heavy cream but the sauce will be slightly less rich
Serving Suggestions
Spoon generously over grilled or pan-seared steak Try it with chicken thighs cutlets or pork chops Pour it over roasted potatoes or steamed green beans for a hearty side I discovered this also makes a great sauce for a toasted sandwich with sliced steak or mushrooms
This mushroom sauce makes any meal feel restaurant-worthy with minimal effort. Make extra—leftovers never go to waste.
Recipe FAQs
- → Can I use other mushrooms besides cremini?
Yes, button mushrooms or any favorite variety work well. Each brings a unique flavor and texture to the sauce.
- → How do I make the sauce thicker?
Simmer the sauce a bit longer to let more liquid evaporate, or add a touch more cream for extra richness.
- → Is it possible to make this sauce ahead?
Absolutely. Prepare the sauce, let it cool, and refrigerate. Gently reheat on the stovetop before serving.
- → What can I substitute for chicken broth?
Vegetable broth or beef broth are great alternatives, each offering a slightly different background taste.
- → How does adding parmesan affect the sauce?
Parmesan boosts the richness and adds a nutty, cheesy finish, making the sauce even more luxurious.