Creamy Mushroom Sauce For Steak, Pork, Pasta or Anything!

Creamy Mushroom Sauce For Steak, Pork, Pasta or Anything!

This savory and creamy Mushroom Sauce is rich, decadent and silky smooth. Ready in only 30 minutes, this mushroom cream sauce makes the best mushroom sauce for steak, pork, pasta or even potatoes. Alternate it with red wine mushrooms.

Course Condiments, Dinner, Lunch

Cuisine American

Keyword Mushroom recipes, Steak Toppers

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 246kcal

Author Darcey Olson

Cost $7

Ingredients

3 Tbsp unsalted butter *Note 1
1½ tsp minced garlic
8 oz baby bella mushrooms, thinly sliced *Note 2
½ cup chicken broth or white wine
¾ cup heavy cream *Note 3
2 tsp Worcestershire sauce
1 tsp dijon mustard
¼ tsp salt + more to taste
½ tsp black pepper + more to taste
¼ tsp dried thyme

Instructions

Pre-heat a large skillet over medium-high heat and add the butter. Once melted stir in the garlic until fragrant, about 30 seconds.
Stir in the mushrooms and saute about 7-8 minutes until mushrooms are browned.
Stir in the broth, heavy cream, Worcestershire, dijon mustard, salt, black pepper and thyme. Turn the heat down to medium and simmer until the sauce is thickened, about 8-10 minutes. Stir occasionally to avoid burning.
Taste and add extra salt and pepper if needed. Remove from the heat and it will continue to thicken as it cools.

Notes

Note 1 - Use unsalted broth and butter as to control the total sodium content. If using butter or broth with salt, we recommend omitting adding salt until the end.

Note 2 - Use whatever mushrooms you like or have on hand. We usually use baby bella mushrooms, but white button or cremini work as well. Have at it!

Note 3 - The best cream to use is heavy cream, as it will create a thicker sauce, but half-and-half, light cream, or milk can all be used. If you find it too thin keep simmering until thicker or add a teaspoon of cornstarch slurry.

Nutrition