Creamy Mushroom Steak Sauce (Printer-Friendly)
Rich mushrooms, wine, and cream blend into a savory topping perfect for steak, chicken, or pasta.
# What You’ll Need to Cook:
→ Main
01 -
500 g portobello mushrooms, thickly sliced
02 -
40 g unsalted butter, divided
03 -
2 medium shallots, finely diced
04 -
3 garlic cloves, minced
05 -
1 tablespoon fresh rosemary, finely minced
06 -
100 ml dry red wine (port, merlot, or sherry)
07 -
200 ml chicken broth, low sodium preferred
08 -
150 ml heavy cream
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Optional Thickener
11 -
1 tablespoon cornstarch
12 -
2 tablespoons cold water
# Steps to Prepare:
01 -
Clean and dry mushrooms thoroughly. Remove stems and slice caps into thick pieces to retain texture during cooking.
02 -
Melt a third of the butter in a large skillet over medium heat. Add diced shallots and cook until softened, about 2 minutes.
03 -
Add a third of the mushrooms to the skillet. Cook in a single layer without crowding, stirring occasionally, until browned and just softened. Remove from pan and repeat with remaining butter and mushrooms in two more batches.
04 -
Return the pan to medium heat. Add garlic and rosemary, stirring for 30 seconds until fragrant. Pour in the wine and simmer, scraping up any browned bits from the pan. Reduce by half, about 3 minutes.
05 -
Drain any excess liquid from sautéed mushrooms, then return all mushrooms to the pan. Add chicken broth and heavy cream. Season with salt and freshly ground black pepper. Simmer for 4–5 minutes until the mixture is slightly thickened.
06 -
For a thicker sauce, dissolve cornstarch in cold water and gradually stir into the simmering sauce, cooking an additional 1–2 minutes until thickened as desired. For a thinner consistency, add a splash more broth.
07 -
Spoon the hot mushroom sauce over freshly cooked steak or alternative dishes as desired. Garnish with chopped parsley if available.
# Extra Cooking Tips:
01 -
Cook mushrooms in separate batches for maximum browning and flavour depth; overcrowding the pan leads to steaming instead of searing.
02 -
Fresh rosemary delivers a brighter aroma, but dried rosemary may be used in half quantity; ensure it is finely crushed.