Mushroom Sauce for Steak
This rich and creamy Mushroom Sauce for Steak takes your steak dinner to the next level. With a balance of savory flavors from port wine, garlic, and rosemary, it transforms a simple meal into an unforgettable experience.
The sauce is easy to prepare, combining fresh mushrooms, shallots, and heavy cream in a few simple steps. It’s perfect for anyone looking to elevate their steak with a sophisticated yet approachable flavor profile.
Whether you’re cooking a weeknight dinner or a special occasion meal, this versatile sauce complements any cut of steak. The luxurious, silky texture and robust taste make it a must-try for mushroom lovers.
Mushroom Sauce for Steak Ingredients
Portobello mushrooms bring an earthy, meaty texture, making them the perfect base for a hearty sauce. Their robust flavor pairs beautifully with the richness of butter, which adds a silky smoothness to the dish.
Shallots and garlic offer a delicate sweetness and aromatic depth, while fresh rosemary infuses the sauce with a fragrant herbal note. The addition of port wine or merlot gives the sauce a touch of sophistication and complexity, balancing the creaminess.
Low-sodium chicken broth enhances the savory depth, and heavy cream provides the luxurious, velvety consistency that ties all the flavors together, creating a perfect finish for your steak.
Mushroom Sauce for Steak
This rich and creamy Mushroom Sauce for Steak is the perfect way to elevate a simple steak dinner. With a combination of port wine, garlic, shallots, fresh rosemary, and heavy cream, this sauce offers a flavorful and luxurious finish to your favorite cut of steak. The earthy mushrooms bring a meaty texture, while the wine and cream create a velvety, indulgent base.
Recipe Tips
- Cook Mushrooms in Batches:
To ensure even cooking and avoid overcrowding the pan, cook the mushrooms in batches. Overcrowding can result in mushrooms that steam rather than sear, which can affect both texture and flavor. Cook the mushrooms until they’re just soft and caramelized before transferring them to a bowl and repeating with the remaining mushrooms. - Balancing the Wine Reduction:
When simmering the wine in the pan, make sure to reduce it by at least 75%. This intensifies the wine’s flavor, adding depth to the sauce. If you find the wine reduction too strong or overpowering, balance it with a little more chicken broth or cream to mellow out the flavor. - Thickening the Sauce:
If your sauce is too thin after adding the chicken broth and cream, don’t worry. Simply mix cornstarch with cold water to make a slurry and whisk it into the sauce gradually. This will help thicken the sauce without altering the flavor. If it gets too thick, add a small amount of chicken broth to adjust the consistency.
What to Serve with Mushroom Sauce for Steak
- Perfectly Grilled Steak:
Mushroom Sauce for Steak pairs wonderfully with a grilled or pan-seared steak. Whether you prefer a tender filet mignon or a hearty ribeye, the sauce will add a creamy and savory richness that complements the meaty flavors perfectly. Just drizzle the sauce over the steak for an elegant and indulgent touch. - Mashed Potatoes or Roasted Vegetables:
Serve this sauce alongside creamy mashed potatoes or roasted vegetables for a complete and satisfying meal. The silky texture of the sauce adds a layer of flavor that enhances both mashed potatoes and roasted root vegetables, balancing their natural sweetness with savory depth. - Crusty Bread for Dipping:
For an easy yet delicious addition, pair the Mushroom Sauce with a side of crusty bread. The bread will soak up every last drop of the flavorful sauce, making it the perfect accompaniment to scoop up all the deliciousness while you enjoy your steak.
FAQ
1. Can I use other types of mushrooms for this sauce?
Yes, while portobello mushrooms are ideal for their meaty texture, you can experiment with other mushrooms such as cremini, white button, or shiitake. Just keep in mind that different mushrooms may yield a slightly different flavor and texture in the sauce.
2. Can I make this sauce in advance?
Yes, you can make this Mushroom Sauce ahead of time. Store it in an airtight container in the fridge for up to 2 days. When reheating, be sure to stir occasionally to maintain the creamy consistency. However, it’s best served fresh for optimal flavor.
3. Can I substitute the wine with something else?
If you prefer not to use wine, you can substitute it with low-sodium beef broth or even a splash of balsamic vinegar for a tangy, deeper flavor. Keep in mind that the overall flavor profile will change slightly, but it will still be delicious.
4. How do I store leftovers?
To store leftovers, place the sauce in an airtight container and refrigerate for up to 2 days. Reheat on the stovetop over low heat, stirring gently to preserve the sauce’s creamy texture. Avoid microwaving it on high to prevent the mushrooms from becoming tough.
Mushroom Sauce for Steak
Ingredients
- 1 pound 16 ounces whole portobello mushrooms
- 2 –3 tablespoons butter divided
- 3 large shallots chopped
- 4 cloves garlic minced
- 1 large sprig fresh rosemary finely minced
- ½ cup port wine or merlot sherry may also be used
- ⅔ cup low-sodium chicken broth
- ½ cup heavy cream or whole milk
- Kosher salt and pepper to taste
- 2 teaspoons cornstarch optional, for thickening
- 2 teaspoons cold water optional, for thickening
- Parsley for garnish (optional)
Instructions
- Begin by cleaning and drying the mushrooms thoroughly. Remove the stems and slice the caps into thick pieces. Set aside.
- In a large skillet, heat 1 tablespoon of butter over medium heat. Add the chopped shallots and sauté until softened, approximately 3 minutes. Add a third of the sliced mushrooms to the pan, cooking for 2–3 minutes until they are tender. Remove from the pan and transfer to a bowl. Repeat this process in two additional batches, adding 1 tablespoon of butter each time, until all mushrooms are cooked. Set aside.
- Increase the heat to medium and add garlic, rosemary, and wine to the same skillet. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the mixture simmer until it has reduced by about 75%, stirring occasionally. Once the mushrooms and shallots have released some of their juices, add them back into the pan.
- Add the chicken broth and heavy cream to the pan. Season with salt and pepper to taste, and allow the mixture to simmer for 4–5 minutes, until the sauce has reduced by half. Stir occasionally, ensuring the cream does not scorch.
- If the sauce is too thin, create a slurry by mixing the cornstarch with cold water. Gradually whisk the slurry into the sauce, a little at a time, until it reaches the desired thickness. To thin the sauce, add chicken broth one tablespoon at a time.
- Garnish with chopped parsley if desired and serve the sauce immediately over your steak.
Notes
Any leftover sauce can be stored in an airtight container or jar in the refrigerator for up to two days.
Reheat on the stovetop or in the microwave, stirring occasionally to ensure even heating. Avoid overcooking, as this will cause the mushrooms to shrink and toughen.
Freezing this sauce is not recommended due to the separation of cream when thawed.
