Mushroom Sauce for Steak

What You’ll Need

Here’s a quick look at what goes into this mushroom sauce. Scroll down to the printable recipe card for exact measurements.

• Butter – Use unsalted butter to have better control over the salt level. This adds rich flavor and texture.
• Mushrooms – I most often reach for cremini mushrooms, also called “baby bella”, because I like their deeper, earthier flavor. But white mushrooms are just fine. You can really use any mushrooms you like.
• Garlic – Garlic isn’t just a background player here; I add enough to make the mushroom sauce delightfully garlicky.
• White wine – Reach for a dry variety, like Pinot Grigio or Sauvignon Blanc. A dry rosé is also nice.
• Beef broth – This thins out the cream. It also enhances the savoriness, which makes it go so well with steak.
• Heavy cream – Creates a smooth, luscious sauce. Don’t try to swap in a lower fat dairy, or you’ll end up with a sauce that’s too thin and runs right off the steak.
• Parmesan cheese – Freshly grated is a must here, as it offers the smoothest meltability. Pre-grated Parm from the can works in a pinch, but it does end up a little bit gritty.
• Dijon mustard – This punches up the flavor of the sauce with some earthy pungence.
• Worcestershire sauce – To boost the umami.
• Salt & black pepper – These simple seasonings help to round out all the flavors.
• Fresh thyme – Adds an earthy, herbal fresh finish.

How to Make Mushroom Sauce for Steak

Here’s a step-by-step look at how this rich sauce comes together.

• Sauté the mushrooms. Heat a large skillet over medium heat and add the butter. Once melted, add the mushrooms and toss to coat. Increase heat to medium-high and cook, without stirring, for 4 to 5 minutes until the bottom sides are nicely browned.
• Add the garlic. Fold in the minced garlic and cook for about 1 minute, stirring once or twice, until fragrant.

• Deglaze with wine. Pour in the white wine. Stir and scrape up any browned bits from the bottom of the pan. Cook for 1 to 2 minutes, until the wine has mostly evaporated.
• Build the sauce. Reduce heat to medium-low. Add the beef broth, heavy cream, Parmesan, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir to combine and bring to a gentle simmer. Do not let it boil.

• Simmer and thicken. Let the sauce simmer for 5 to 6 minutes, stirring occasionally, until slightly thickened. It should be silky and lightly thickened. Note that this is a sauce, not a gravy, and is not meant to be overly thick.
• Finish with herbs. Stir in the fresh thyme. Taste and adjust seasoning if needed.
• Serve. Spoon the warm mushroom sauce over steak and serve.

Variation Ideas

We love this mushroom sauce for steak as written, but you can make some simple swaps to change up the flavor.

• Go wild! If you’re in the mood for a splurge, a mix of wild mushrooms would be fantastic.
• Add shallots instead of garlic for a touch of onion-garlic flavor.
• Use different herbs like rosemary or parsley.
• Make it with a whole head of roasted garlic for a softer garlic flavor with notes of caramelization. Mash the garlic cloves with a fork really well and add them with the broth.
• Skip the wine. Replace it with extra beef broth if you prefer to make this sauce without alcohol. You’ll lose a bit of flavor depth, but the sauce will still taste great.

What to Serve With Mushroom Sauce

This sauce pairs well with:

• Steak, like this Grilled Ribeye Recipe, or even Garlic Butter Steak Bites.
• Baked, grilled, or pan-cooked chicken. It would be especially delicious with rich chicken thighs!
• Pork chops or tenderloin.
• Creamy Mashed Potatoes or Buttermilk Mashed Potatoes, instead of the usual gravy.
• Pasta or egg noodles to make a dish similar to mushroom stroganoff or my Ground Beef Stroganoff.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This sauce is not the best for freezing because it’s made with heavy cream. Dairy tends to separate when frozen.
• To reheat: Warm gently on the stovetop, adding a splash of broth or cream if needed.