Description
A rich and creamy mushroom sauce perfect for steak lovers, featuring sautéed mushrooms simmered in a velvety blend of heavy cream and beef broth with garlic and fresh parsley for added depth and flavor.
Ingredients
Scale
Mushrooms and Aromatics
- 8 oz fresh mushrooms (cremini or button), sliced
- 2 cloves garlic, minced
Liquids and Fats
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 cup beef broth
Seasonings
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Ingredients: Clean the mushrooms thoroughly under running water and slice them thinly. Mince the garlic cloves finely to release their aroma.
- Melt Butter: Heat a large skillet over medium heat. Add the unsalted butter and allow it to melt completely until it becomes foamy, indicating it is hot and ready for cooking.
- Sauté Mushrooms: Add the sliced mushrooms to the skillet. Cook them for about 5-7 minutes, stirring occasionally, until they turn golden brown and develop a deep, savory flavor.
- Add Garlic and Season: Mix in the minced garlic along with salt and pepper. Cook for an additional 1-2 minutes, stirring gently, allowing the garlic to become fragrant without burning.
- Add Liquids and Simmer: Pour in the beef broth and heavy cream into the skillet, stirring continuously to combine everything evenly. Reduce heat to low and let the sauce simmer gently for approximately 5 minutes until it thickens to a creamy consistency.
- Finish with Parsley: Stir in freshly chopped parsley just before serving to add a fresh, vibrant touch to the sauce. Serve warm over your favorite steak.
Notes
- Use cremini mushrooms for a deeper flavor, but button mushrooms work well too.
- Adjust salt and pepper according to your taste preference.
- For a thicker sauce, simmer a little longer, or add a slurry of cornstarch and water.
- This sauce pairs excellently with grilled, pan-seared, or broiled steaks.
- For dairy-free variation, substitute heavy cream with coconut cream and butter with olive oil.
