This 15-minute Mushroom Sauce for Steak showcases earthy baby bella mushrooms, savory aromatics, and tangy Dijon mustard bathed in a rich and cheesy sauce. It’s incredibly hearty, indulgent, and satisfying. Perfectly paired with a juicy steak or even creamy mashed potatoes!
Why you’ll love this recipe
- Depth of flavor: From the savory depth of Worcestershire sauce to the aromatic touch of thyme, every spoonful of this mushroom sauce for steak offers a well-balanced taste.
- Versatile: Don’t limit this sauce to just steak! It’s equally delicious on other dishes like chicken, pork chops, roasts, or even as a base for a pasta sauce.
- Quick & easy: With just 15 minutes from start to finish, you can whip up this gourmet mushroom sauce for steak even on busy weeknights.
Creamy mushroom sauce for steak
I’ve always been a firm believer that a perfect steak, while delicious on its own, can be further enhanced with the right sauce. Enter creamy mushroom sauce for steak!
With origins in classic French cuisine, this sauce gives any protein it’s paired with that extra gourmet touch. Each bite is filled with earthy, umami notes from baby bella mushrooms, a slight kick from Dijon, and a savory depth from Worcestershire sauce.
The texture is luscious and velvety smooth, thanks to the heavy cream and the gentle melt of Parmesan cheese. It’s delicious served on a smoked ribeye steak or oven-cooked NY strip steak, but once you try your first bite, you’ll want to drizzle it over everything!
Ingredients & substitutions
- Unsalted butter: Adds a creamy base and richness. If you’re dairy-free, opt for olive oil, avocado oil, or a plant-based butter alternative instead.
- Shallot: Provides a mild, delicate onion flavor. In a pinch, you can use finely chopped red or white onions, but the flavor will be more pronounced.
- Baby bella mushrooms: Also known as cremini mushrooms, baby bellas offer a robust, earthy flavor. White button mushrooms can be used as an alternative.
- Kosher salt: Regular table salt or sea salt will also work.
- Garlic: Provides an aromatic savoriness. Garlic powder can be a substitute, though I highly recommend using fresh cloves here.
- Thyme: Adds a hint of woodsy, herbal notes. If fresh thyme isn’t available, try rosemary instead. If you only have dried thyme, reduce the amount by about two-thirds.
- Dijon mustard: Offers a tangy brightness that balances the richness of the sauce. I don’t recommend yellow mustard, but you can use grainy mustard in a pinch.
- Worcestershire sauce: Gives the sauce a deep, umami-rich flavor. Soy sauce will also work, or try tamari for a gluten-free option.
- Chicken broth: Adds depth of flavor to the sauce. You can also use beef broth for a deeper flavor, or try vegetable broth.
- Heavy cream: Creates a creamy texture and rich taste. For a lighter version, you can use half-and-half cream or a dairy-free alternative like coconut cream.
- Parmesan cheese: Imparts a salty, nutty finish. Make sure to use freshly grated Parmesan, or you can swap in Asiago or Pecorino Romano.
How to make mushroom sauce for steak
- Sauté the aromatics: In a skillet over medium, let the butter melt. Toss in the finely chopped shallots and baby bella slices. Give them a few minutes to soften and brown. This is where the flavor comes from, so be patient with this step!
- Add the seasonings: Sprinkle in the salt, garlic, and thyme, then add the Dijon and Worcestershire sauce. Give everything a stir to meld the flavors together.
- Mix in the liquids: Pour in the chicken broth and heavy cream. Stir and let the sauce simmer until it reaches a thick, creamy consistency.
- Final touches: Turn the heat off and sprinkle in your freshly grated Parmesan cheese. Stir everything until the cheese is melted and incorporated, then serve your mushroom sauce for steak while it’s hot!
Every great sauce needs a recipe to slather it on! Here are some of my favorite ideas to pair your mushroom sauce for steak with:
- Ribeye steak in the oven
- Pork chops
- Mashed potatoes
- Roasted vegetables
- Rice or quinoa
- Oven-roasted chicken
- Your favorite pasta varieties
Frequently asked questions
Yes, you can! Just use vegan butter instead of traditional butter, coconut cream instead of heavy cream, vegetable broth, and vegan-friendly Parmesan cheese or nutritional yeast.
This creamy mushroom sauce pairs well with any type of steak like ribeye, sirloin, or filet mignon. Just choose your favorite!
Aim for a creamy consistency that coats the back of a spoon. If it’s too thick, you can thin it out with a bit more broth or cream. If it’s too thin, simmer it for longer or add a cornstarch slurry.
Storage & reheating
If you have leftover mushroom steak sauce, follow these simple storage and reheating tips:
- Fridge: Store your mushroom steak sauce in an airtight container for up to 3 days.
- Freezer: For longer storage, freeze the sauce in a sealed container for up to a month.
- Reheating: Gently reheat the sauce on the stovetop over low, adding a splash of cream or broth if needed to maintain its silky texture.
- Herbs: Add rosemary or sage instead of (or in addition to) thyme.
- Cheese: Try blue cheese or Gouda instead of Parmesan.
- Spicy: Add some heat with a dash of cayenne or smoked paprika.
- Mushrooms: Test out different varieties, like shiitake or porcini, to change up the flavors of your mushroom sauce for steak.
- Wipe the mushrooms: Always clean mushrooms with a damp paper towel instead of rinsing them. They absorb water and can become quite soggy if rinsed.
- Fresh ingredients: Use fresh garlic and herbs whenever possible. They elevate the flavor profile of this mushroom sauce for steak immensely.
- Aim for a thick consistency: To achieve the perfect sauce consistency, reduce it until it can coat the back of a spoon.
- Cheese: Grate your cheese fresh. Pre-packaged grated cheese typically contains anti-caking agents that make it harder to melt.
Looking for more sauce and dip recipes?
If you enjoyed this mushroom sauce for steak recipe, check out some more of my favorite sauces and dips like these:
- Chimichurri Sauce
- Creamy Chipotle Sauce
- Tarragon Mustard Vinaigrette
- Romesco Sauce
- Smoky Red Chimichurri Sauce
If you try this Mushroom Sauce for Steak, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
The Best Mushroom Sauce for Steak
- 3 tablespoons unsalted butter
- 1 small shallot finely chopped
- 8 ounces baby bella mushrooms sliced
- 1 teaspoon kosher salt
- 3 cloves garlic minced
- 1 teaspoon thyme leaves only
- 1 ½ tablespoons dijon mustard
- 2 tablespoons Worcestershire sauce
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup parmesan cheese freshly grated
- Melt the butter in a skillet over medium heat.
- Add in the shallots and mushrooms. Cook for 3 minutes so the mushrooms get browned. Stirring often to make sure shallots don’t burn.
- Add the salt, garlic, thyme, mustard and Worcestershire sauce. Stir to combine.
- Then add in the chicken broth and heavy cream. Continue to stir for 5-7 minutes until liquid is reduced and thickened and creamy.
- Turn off the heat. Add in the Parmesan cheese, stir to combine.
- Serve over steak or mashed potatoes. Enjoy!