15-Minute Mushroom Sauce for Steak – tender mushrooms in a rich and creamy garlic sauce come together as a perfect topping for juicy steaks!
Looking for more ways to top your steak? Try my recipes for Argentinian Chimichurri Sauce, Dipping Sauces, and Lemon Butter Sauce.
Luckily, we have a grill pan we use on our stove when it’s just too darn cold or windy or rainy to fire up the grill. (Although you’ll miss out on that chargrilled taste, you can still cook up a mighty fine steak indoors.) Plus, I can easily cook up a big batch of this delicious mushroom sauce for steak right alongside the steak itself. I just love, love, love mushrooms in a creamy sauce topping my steak, it’s simply the best!
Why this Recipe Works
Choice of mushrooms — I prefer my mushrooms on the meaty side, so I almost always choose baby bellas or crimini because they hold their texture and flavor the best when cooked. But you can use any mushroom you like, sliced to your preference.
Pantry/fridge staples — You can pull this recipe off on the fly using pantry and fridge staples you most likely already have.
Worcestershire sauce — This one might sound unique, but I promise it’s important. The “secret sauce” to this sauce if you will. Just one tiny teaspoon gives this steak sauce a depth of flavor you’re going to love!
Great leftovers — Make up a double batch of this sauce and eat it tomorrow too. It also goes great on chicken, egg noodles, or over rice!
Here’s How you Make it
- Melt 3 tablespoons of butter in a skillet on medium-high heat.
- Add the mushrooms and garlic and stir, then continue to let them saute until the mushrooms are browned.
- Next, stir in the broth, cream, dijon mustard, worcestershire, salt, and pepper. Keep cooking and stirring occasionally for another 5-8 minutes or until the liquid is reduced and is thicker and creamy.
- Add salt and pepper to taste. Spoon sauce over steak and add more fresh ground pepper if you wish, or some cheese too (see Expert Tips, below).
What is the Best Way to Season a Steak?
I prefer to season the actual steak simply. A great steak doesn’t need much, a simple marinade or a dry rub made with salt, pepper, and garlic powder will work just fine.
Other ways I’ve seasoned steak include rubbing olive oil on both sides, then rubbing in spices such as Italian seasoning, paprika, chili powder, garlic salt, or a Cajun dry rub. It doesn’t take much to let the flavor of the steak really shine through.
What Can I Use to Thicken Mushroom Sauce?
If you’d prefer the mushroom sauce to be a little thicker, then the best way to thicken it is to add a slurry of cornstarch and water to the sauce and stir. I typically mix equal parts cornstarch to water, so about two tablespoons of each will do. Mix those together in a small bowl first, then add it to the sauce as it cooks and thickens.
Allowing the sauce to reduce down even further will thicken the sauce as well. Let it simmer on the stove, stirring occasionally, until creamy and thickened to your liking.
Expert Tips
- Make it cheesy! Take this sauce to the next level by stirring in a couple tablespoons of freshly grated parmesan cheese or, you could sprinkle some parmesan cheese on top of the sauce after spooning it over the steak.
- Mix up the mushrooms and use any variety you like, or several varieties at once. Don’t use dried mushrooms though unless you’ve soaked them for a while ahead of time or they will just be chewy and tough in the sauce.
- This sauce will keep in the fridge for up to 3 days. To reheat, microwave for about 20 seconds at a time (in a microwave-safe dish), stirring in between heating till desired temperature is reached. Or you can reheat it in a pot on the stove over medium heat till just warmed through.
- Take care not to overcook the mushrooms! 3-4 minutes is fine for browning them in butter. You want the mushrooms to still be a bit firm and meaty, not soggy.
More Steak Recipes
- The BEST Sirloin Steak Recipe
- Cilantro Lime Marinated Steak
- Best QUICK Steak Marinade
- Teriyaki Steak Stir Fry
More Mushroom Recipes
Serving Suggestions
- Garlic Mashed Potatoes
- Crispy Oven French Fries
- Baked Garlic Parmesan Potato Wedges
- Roasted Broccoli
Did you make this mushroom sauce recipe? Fantastic! Please rate the recipe below!
Mushroom Sauce for Steak
Ingredients
- 8 ounces baby bella or cremini mushrooms - thinly sliced
- 3 tablespoons butter
- 1 ½ teaspoons minced garlic
- ½ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt - or to taste
- ¼ teaspoon cracked black pepper - or to taste
Instructions
- Melt butter in a skillet over medium-high heat.
- Stir in mushrooms and garlic. Saute 3-4 minutes until mushrooms are browned.
- Stir in broth, cream, dijon, worcestershire, salt, and pepper. Continue to stir periodically for 5-8 minutes until liquid is reduced and thickened and creamy.
- Taste, add salt and pepper if needed. Serve over steak and top with additional cracked black pepper if desired - enjoy!
Absolutely perfect! I doubled up on everything as I made a large batch. Was gone within minutes! Thank you for this!
Thank you for your review! Glad you enjoy this recipe 🙂
This sauce is a definite keeper. Followed the recipe exactly and the only thing I will do differently next time is cut the salt by half.
Sorry, tapped too soon. The gravy is a bit thin. Should I just be patient or ad thickener.
Yes, you may need to just keep stirring it for a little while longer. You can also try and turn up the heat a bit and keep staring, watching it very closely so it doesn’t burn. If these both don’t work, you can add a cornstarch slurry along with a bit more dijon to help keep the flavor and help to thicken it. Hope this helps 🙂
Very tasty and simple. I recommend adding a bit more Dijon and Wusterchestire. What I also like to do is instead of cooking the mushrooms for 3 minutes, I go for around 10 minutes (haven’t really counted) on medium-ish until the mushrooms are golden brown and almost fried. After this, the mushrooms will be really tasty, and it will leave a “fond” on the bottom of the pan kind of like if you were making a steak pan sauce, which amplifies the flavor in my opinion. I also don’t add garlic until later so it doesn’t burn, and I add a bit of olive oil to the butter so it also doesn’t burn.
Loved this recipe! I added shallots and replaced the chicken broth with beef broth to better pair with the beef tenderloin I served it over but it was amazing!