Description
This creamy mushroom sauce is a rich and savory accompaniment perfect for steaks or other main dishes. Made with fresh mushrooms, garlic, and a luscious blend of beef broth and heavy cream, it delivers deep, comforting flavors in just 25 minutes.
Ingredients
Scale
Mushrooms
- 8 oz fresh mushrooms (cremini or button), sliced
Base
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
Liquid Ingredients
- 1 cup low-sodium beef broth
- ½ cup heavy cream
Seasoning
- Salt and pepper to taste
Instructions
- Sauté Mushrooms: Melt the butter in a skillet over medium heat. Add the sliced mushrooms and sauté them for 5 to 7 minutes, stirring occasionally, until they turn golden brown and release their moisture.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until the garlic becomes fragrant and slightly softened, being careful not to burn it.
- Simmer with Broth: Pour in the low-sodium beef broth and bring the mixture to a gentle simmer. Let it cook for 4 to 5 minutes, allowing the sauce to reduce and thicken slightly.
- Add Cream: Reduce the heat to low and slowly stir in the heavy cream. Continue stirring for about 2 minutes until the sauce is well combined, creamy, and heated through.
- Season: Taste the sauce and season with salt and pepper according to your preference.
- Serve: Serve this delicious creamy mushroom sauce over prepared steaks or as a flavorful side accompaniment.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Use low-sodium beef broth to control the saltiness of the sauce.
- Sauté mushrooms until deeply golden for enhanced flavor.
- This sauce pairs excellently with grilled meats, roasted vegetables, or mashed potatoes.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
