If you're a steak lover, you know that the sauce makes all the difference. From tangy BBQ to creamy béarnaise, there are endless options to choose from. However, there's one sauce that stands out in both taste and scientific superiority: mushroom steak sauce.
Table of Content
Mushroom steak sauce is more than just a sauce – it’s a scientific marvel that enhances the flavor of pan-fried steak like no other. The secret lies in the umami flavor of mushrooms, which elevates the taste of the meat to new heights. Whether you’re a steak connoisseur or a novice cook, making mushroom steak sauce is easy with this step-by-step instructions. Try it out and see for yourself – your taste buds will thank you.
Why make this mushroom steak sauce?
One of the questions you may be asking yourself at this point is, "Why steak with mushroom sauce?" Well, there are several reasons why the mushroom sauce is the ideal complement to your steak.
- For starters, mushrooms add a depth of umami flavor that can't be replicated by any other ingredient. This savory taste is due to the presence of glutamate, an amino acid found in mushrooms that can't be found in many other foods. As a result, adding mushrooms to your sauce can give it a distinctive taste that pairs well with the rich flavor of steak.
- Additionally, mushrooms are low in calories and high in nutrients, making them a healthy addition to your meal.
- Lastly, making mushroom sauce is surprisingly easy and can be done in just a few minutes. With just a handful of ingredients, you can create a delicious sauce that will elevate your steak to new heights. Whether you're an experienced home cook or just starting out, this recipe is sure to become a staple in your meal rotation.
- So why not take your steak game to the next level with this delicious and nutritious sauce?
Ingredients and substitutes
The good news is that making mushroom sauce is surprisingly easy and requires just a handful of ingredients.
- First and foremost, you'll need mushrooms. Any variety will do, but it's best to choose fresh ones that are firm and free of blemishes.
- You'll also need butter, garlic, salt, pepper, beef broth, and milk or butter.
- If you're missing one or more of these ingredients, don't worry. There are some substitutes you can use.
- For example, you can use vegetable broth instead of beef broth.
- If you don't have fresh mushrooms, you can use canned mushrooms or even dried mushrooms that have been rehydrated.
- And if you're looking to add some extra flavor to your mushroom sauce, you can experiment with different herbs and spices. Thyme, rosemary, and oregano are all great options. You can also add a splash of red wine for some depth of flavor.
How to make mushroom steak sauce
Med-rare steak
- Season - Place the steaks on paper towels and pat dry. Season with salt and pepper on both sides.
Pro tip - It is essential that the steaks are dry so they sear and do not stew when cooking. Otherwise, you won't get that crisp crust.
- Sear - Heat oil in a 10, or 12-inch pan or cast-iron skillet on medium-high heat. Next, add the two pieces of steak followed by the garlic cloves, rosemary, and thyme. Then, add the butter and swirl the pan to ensure distribution.
Pro tip - It is important to have everything ready so you don't waste time fetching ingredients. - Baste - Next, add the pieces of butter around the steak and using the sprigs of thyme and rosemary baste the steaks with melted butter from the pan.
Pro tip - The oil gets flavored with the garlic and prevents the butter from burning. But, you can omit the oil and put the steaks directly on the pan for a crisper crust. - Turn - Cook on the first side for about 3 minutes, until you have a nice crust. Then, turn the steaks over and baste with the pan juices again. Cook another 3 to 4 minutes or until the internal temperature on an instant-read thermometer reads 130℉ to 135℉ for medium-rare steak (about 7 to 8 minutes of cooking).
Pro tip - Do not touch the steak for the first two minutes of cooking on each side this will give a nice crisp crust. - Rest - Transfer the steaks to a plate, cover with aluminum foil, and let rest for at least 5 to 8 minutes.
Pro tip - Resting the steak will help the muscle relax and the steak will be juicy. Otherwise, the juices will run out leaving the steak dry.
Mushroom steak sauce
- Mushrooms - To the same pan, add the remaining oil and sauté onions and garlic until onions are translucent. Then, add mushroom and sauté on medium-high heat stirring frequently.
Pro tip - Sautéing the mushroom on high will ensure the liquid evaporated and prevents it from stewing in its own juices. - Sauce - Next, add the flour. Cook it for a minute or two, then add the beef broth or wine. Stir to combine and bring to a boil. Season with salt and pepper.
Pro tip - At this time you can add any pan juices from the resting steaks. - Finish the sauce - Add the single cream and combine well. Simmer on medium-low heat until thickened. Finally, add the butter and garnish with freshly chopped parsley.
- Serve - You can serve the mushroom sauce along with the rested steaks or chop the steak into slices and serve over a bed of mushroom sauce as I have in the video.
Tips for pan-frying steak
Cooking the perfect steak is an art form that takes time and patience to master. Here are a few tips for pan-frying the perfect steak to pair with your delicious mushroom sauce:
- Choose the right cut of meat - A good steak starts with a good cut of meat. For pan frying, choose a cut that is at least one inch thick, such as ribeye, sirloin, or filet mignon.
- Season generously - Season your steak with salt and pepper on both sides, and let it come to room temperature for about 30 minutes before cooking. This allows the meat to cook more evenly.
- Preheat your pan - Heat a heavy-bottomed pan over medium-high heat until it's hot. Then, add a tablespoon of oil. Swirl the oil around the pan to coat it evenly, then add your steak.
- Don't crowd the pan - Make sure there is some space between each steak. Overcrowding the pan will cause the temperature to drop and the steak to steam instead of sear.
- Sear the steak - Cook the steak for about 3-4 minutes on each side or until it develops a nice sear. Use tongs to flip the steak, and avoid piercing it with a fork as this will release precious juices.
- Let it rest - Once the steak is cooked, remove it from the pan and let it rest on a cutting board for a few minutes before slicing. This allows the juices to redistribute throughout the meat and keeps it moist and tender.
Tips for making mushroom sauce
Making a delicious mushroom sauce to accompany pan-fried steak may seem intimidating, but it's actually easier than you might think. Follow these simple tips to create a sauce that will elevate your steak to a whole new level of deliciousness.
- First, start by choosing the right mushrooms. Cremini or shiitake mushrooms work best for this sauce, as they have a more robust flavor that pairs well with the steak. Slice the mushrooms thinly and set them aside.
- Next, use the same pan that you cooked the steak in to saute the mushrooms until they're soft and browned. The mushrooms will absorb all the pan juices from the steak.
- Once the mushrooms are cooked only then add flour. The flour will thicken the sauce.
- Add beef broth, red wine, or a combination of the two. This will deglaze the pan and pick up all the umami flavors from the mushrooms on the pan.
- Let the sauce simmer for a few minutes, stirring occasionally until it has thickened slightly. Then, add a splash of cream or sour cream to the pan and stir it in. This will add a delicious richness to the sauce.
- Finally, taste the sauce and season it with salt and pepper as needed. Spoon the sauce over your sliced steak and enjoy!
Recipes to try with mushroom sauce
With a rich umami flavor that is both savory and earthy, mushroom steak sauce is a versatile and delicious addition to any steak dish. But why stop there? Here are a few recipes that take this sauce to the next level or use any leftover mushroom sauce.
- Mushroom Steak Sandwich: Toast some crusty bread, add thinly sliced steak, top with mushroom sauce, and finish with a sprinkle of fresh herbs.
- Mushroom Steak Salad: Serve thinly sliced steak over a bed of greens, drizzle with mushroom sauce, and add some roasted vegetables for a healthy and satisfying meal.
- Mushroom Steak Tacos: Fill freshly grilled tortillas with sliced steak, top with mushroom sauce, and add some fresh cilantro and lime juice for a zesty taco night.
Pairing mushroom sauce with different cuts of steak
Mushroom steak sauce is the perfect accompaniment to any cut of steak. However, depending on the cut of steak you choose, the experience can be quite different. Here are some suggestions for pairing mushroom steak sauce with different cuts of steak:
- Filet Mignon: This is the leanest cut of steak, with a very tender texture. Pairing filet mignon with mushroom steak sauce adds depth and richness to the overall taste.
- Ribeye: This cut has a good amount of marbling and fat, giving it a rich and beefy flavor. Pairing ribeye with mushroom steak sauce enhances the umami taste of the beef and complements the fattiness of the cut.
- New York Strip: This cut has a good balance of lean meat and fat, making it a versatile choice. Pairing New York strip with mushroom steak sauce adds earthy and savory notes to the already bold taste of the steak.
- Sirloin: This is a leaner cut of steak, with a firmer texture. Pairing sirloin with mushroom steak sauce adds richness and depth to the overall flavor.
Pair these recipes with different cuts of steak to find your perfect match.
Can I use any kind of mushrooms for my steak sauce?
Absolutely! Cremini, portobello, and shiitake mushrooms are all great choices for mushroom steak sauce. Experiment with different types to find your favorite flavor combination.
Can I make a mushroom sauce ahead of time?
If you are not going to use the pan-fried steak dripping from the sauce the, yes, you can. Mushroom steak sauce can be stored in an airtight container in the refrigerator for up to three days.
Can I freeze this mushroom steak sauce?
Yes, mushroom steak sauce can be frozen for up to three months. Thaw in the refrigerator and reheat on the stovetop before serving.
Is this mushroom steak sauce gluten-free
No, we have used flour but it can be. If you have a gluten intolerance or allergy use gluten-free flour instead of all-purpose flour.
Can mushroom steak sauce be used with other dishes?
Of course! Mushroom steak sauce is versatile and can be used as a topping for roasted vegetables, mashed potatoes, or even grilled chicken.
Printable Recipe
Mushroom Steak Sauce
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: Stove
Difficulty: Medium
Calories: 223kcal
Adjust Servings Here: 4 servings
Description
If you're a steak lover, you know that the sauce makes all the difference. From tangy BBQ to creamy béarnaise, there are endless options to choose from. However, there's one sauce that stands out in both taste and scientific superiority: mushroom steak sauce.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Steak
- 2 thick Steaks - ribeye or NYV steaks (at least 2-inch thick)
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper powder
- 3 large Garlic cloves (smashed )
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 tablespoon Butter (unsalted )
Mushroom steak sauce
- 1 lb Mushrooms (sliced)
- 1 tablespoon Olive oil
- 1 small Onion (finely chopped )
- 2 small Garlic cloves (sliced)
- 2 tablespoon Flour
- ½ cup (120 ml) Beef broth
- ½ cup (120 ml) Single cream (or half/half)
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper powder
- 1 - 2 tablespoon Butter (room temperature )
- 2 tablespoon Chopped parsley
Instructions
Med-rare steak
- Season - Place them on paper towels and pat dry. Season with salt and pepper on both sides. Pro tip - It is essential that the steaks are dry so they sear and do not stew when cooking. Otherwise, you won't get that crisp crust.2 thick Steaks - ribeye or NYV steaks, 1 teaspoon Kosher salt, ½ teaspoon Black pepper powder
- Sear - Heat oil in a 10, or 12-inch pan or cast-iron skillet on medium-high heat. Add the two pieces of steak followed by the garlic cloves, rosemary, and thyme. Pro tip - It is important to have everything ready so you don't waste time fetching ingredients.3 large Garlic cloves, 2 sprigs Rosemary, 2 sprigs Thyme, 2 tablespoon Butter
- Baste - Add the pieces of butter around the steak and using the sprigs of thyme and rosemary baste the top of the steaks with melted butter from the pan. Pro tip - The oil gets flavored with the garlic and prevents the butter from burning. But, you can omit the oil and put the steaks directly on the pan for a crisper crust.
- Turn - Cook on the first side for about 3 minutes, until you have a nice crust. Then, turn the steaks over and baste with the pan juices again. Cook another 3 to 4 minutes or until the internal temperature on an instant-read thermometer reads 130℉ to 135℉ for medium-rare steak (about 7 to 8 minutes of cooking).Pro tip - Do not touch the steak for the first two minutes of cooking on each side this will give a nice crisp crust.
- Rest - Transfer the steaks to a plate, cover with aluminum foil, and let rest for at least 5 to 8 minutes. Pro tip - Resting the steak will help the muscle relax and the steak will be juicy. Otherwise, the juices will run out leaving the steak dry.
Mushroom steak sauce
- Mushrooms - To the same pan, add the remaining oil and sauté onions and garlic until onions are translucent. Add mushroom and saute on medium-high heat stirring frequently. Pro tip - Sautéing the mushroom on high will ensure the liquid evaporated and prevents it from stewing in its own juices.1 tablespoon Olive oil, 1 small Onion, 2 small Garlic cloves, 1 lb Mushrooms
- Sauce - Next, add the flour. Cook it for a minute or two then add the beef broth or wine. Stir to combine and bring to a boil. Season with salt and pepper. Pro tip - At this time you can add any pan juices from the resting steaks.2 tablespoon Flour, ½ cup Beef broth, ½ teaspoon Kosher salt, ½ teaspoon Black pepper powder
- Finish the sauce - Add the single cream and combine well. Simmer on medium-low heat until thickened. Finally, add the butter and garnish with freshly chopped parsley.½ cup Single cream, 1 - 2 tablespoon Butter
- Serve - You can serve the mushroom sauce along with the rested steaks or chop the steak into slices and serve over a bed of mushroom sauce as I have in the video.2 tablespoon Chopped parsley
Recipe Notes & Tips
Cooking the perfect steak is an art form that takes time and patience to master. Here are a few tips for pan-frying the perfect steak to pair with your delicious mushroom sauce:
- Choose the right cut of meat - A good steak starts with a good cut of meat. For pan frying, choose a cut that is at least one inch thick, such as ribeye, sirloin, or filet mignon.
- Season generously - Season your steak with salt and pepper on both sides, and let it come to room temperature for about 30 minutes before cooking. This allows the meat to cook more evenly.
- Preheat your pan - Heat a heavy-bottomed pan over medium-high heat until it's hot, then add a tablespoon of oil. Swirl the oil around the pan to coat it evenly, then add your steak.
- Don't crowd the pan - Make sure there is some space between each steak. Overcrowding the pan will cause the temperature to drop and the steak to steam instead of sear.
- Sear the steak - Cook the steak for about 3-4 minutes on each side or until it develops a nice sear. Use tongs to flip the steak, and avoid piercing it with a fork as this will release precious juices.
- Let it rest - Once the steak is cooked, remove it from the pan and let it rest on a cutting board for a few minutes before slicing. This allows the juices to redistribute throughout the meat and keeps it moist and tender.
- First, start by choosing the right mushrooms. Cremini or shiitake mushrooms work best for this sauce, as they have a more robust flavor that pairs well with the steak. Slice the mushrooms thinly and set them aside.
- Next, use the same pan that you cooked the steak in to saute the mushrooms until they're soft and browned. The mushrooms will absorb all the pan juices from the steak.
- Once the mushrooms are cooked only then add flour. The flour will thicken the sauce.
- Add beef broth, red wine, or a combination of the two. This will deglaze the pan and pick up all the umami flavors from the mushrooms on the pan.
- Let the sauce simmer for a few minutes, stirring occasionally until it has thickened slightly. Then, add a splash of cream or sour cream to the pan and stir it in. This will add a delicious richness to the sauce.
- Finally, taste the sauce and season it with salt and pepper as needed. Spoon the sauce over your sliced steak and enjoy!
Nutrition Information
Calories: 223- kcalCarbohydrates: 11- gProtein: 6- gFat: 19- gSaturated Fat: 11- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 5- gTrans Fat: 0.3- gCholesterol: 56- mgSodium: 1101- mgPotassium: 480- mgFiber: 2- gSugar: 3- gVitamin A: 976- IUVitamin C: 9- mgCalcium: 47- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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NATALIA
This sauce is incredibly tasty and really easy, I've made it twice so far this week. I love the mushroom sauce, it gives the meat such a delicious kick!
Lori | The Kitchen Whisperer
I am such a sucker for mushroom sauce on steaks! It just makes the dish for me! This turned out so incredibly well and absolutely delicious!