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Mushroom Sauce for Steak

15-Minute Mushroom Sauce for Steak – tender mushrooms in a rich and creamy garlic sauce come together as a perfect topping for juicy steaks
Looking for more ways to top your steak? Try my recipes for Argentinian Chimichurri Sauce, Dipping Sauces, and Lemon Butter Sauce
 Even though grilling season is officially over (not that that keeps me off the grill completely, but it’s certainly less frequent in this cooler weather), I’m still craving all things grilled steak, especially when topped with this creamy, buttery, garlicky mushroom sauce
Luckily, we have a grill pan we use on our stove when it’s just too darn cold or windy or rainy to fire up the grill. (Although you’ll miss out on that chargrilled taste, you can still cook up a mighty fine steak indoors.) Plus, I can easily cook up a big batch of this delicious mushroom sauce for steak right alongside the steak itself. I just love, love, love mushrooms in a creamy sauce topping my steak, it’s simply the best! 

Why this Recipe Works

Choice of mushrooms — I prefer my mushrooms on the meaty side, so I almost always choose baby bellas or crimini because they hold their texture and flavor the best when cooked. But you can use any mushroom you like, sliced to your preference. 
Pantry/fridge staples — You can pull this recipe off on the fly using pantry and fridge staples you most likely already have
Worcestershire sauce — This one might sound unique, but I promise it’s important. The “secret sauce” to this sauce if you will. Just one tiny teaspoon gives this steak sauce a depth of flavor you’re going to love! 
Great leftovers — Make up a double batch of this sauce and eat it tomorrow too. It also goes great on chicken, egg noodles, or over rice! 
Here’s How you Make it
  1. Melt 3 tablespoons of butter in a skillet on medium-high heat. 
  1. Add the mushrooms and garlic and stir, then continue to let them saute until the mushrooms are browned
  1. Next, stir in the broth, cream, dijon mustard, worcestershire, salt, and pepper. Keep cooking and stirring occasionally for another 5-8 minutes or until the liquid is reduced and is thicker and creamy
  1. Add salt and pepper to taste. Spoon sauce over steak and add more fresh ground pepper if you wish, or some cheese too (see Expert Tips, below). 
What is the Best Way to Season a Steak?
I prefer to season the actual steak simply. A great steak doesn’t need much, a simple marinade or a dry rub made with salt, pepper, and garlic powder will work just fine
Other ways I’ve seasoned steak include rubbing olive oil on both sides, then rubbing in spices such as Italian seasoning, paprika, chili powder, garlic salt, or a Cajun dry rub. It doesn’t take much to let the flavor of the steak really shine through. 

What Can I Use to Thicken Mushroom Sauce?

If you’d prefer the mushroom sauce to be a little thicker, then the best way to thicken it is to add a slurry of cornstarch and water to the sauce and stir. I typically mix equal parts cornstarch to water, so about two tablespoons of each will do. Mix those together in a small bowl first, then add it to the sauce as it cooks and thickens. 
Allowing the sauce to reduce down even further will thicken the sauce as well. Let it simmer on the stove, stirring occasionally, until creamy and thickened to your liking.
Expert Tips
  • Make it cheesy! Take this sauce to the next level by stirring in a couple tablespoons of freshly grated parmesan cheese or, you could sprinkle some parmesan cheese on top of the sauce after spooning it over the steak
  • Mix up the mushrooms and use any variety you like, or several varieties at once. Don’t use dried mushrooms though unless you’ve soaked them for a while ahead of time or they will just be chewy and tough in the sauce
  • This sauce will keep in the fridge for up to 3 days. To reheat, microwave for about 20 seconds at a time (in a microwave-safe dish), stirring in between heating till desired temperature is reached. Or you can reheat it in a pot on the stove over medium heat till just warmed through. 
  • Take care not to overcook the mushrooms! 3-4 minutes is fine for browning them in butter. You want the mushrooms to still be a bit firm and meaty, not soggy. 
More Steak Recipes
  • The BEST Sirloin Steak Recipe
  • Cilantro Lime Marinated Steak
  • Best QUICK Steak Marinade
  • Teriyaki Steak Stir Fry
More Mushroom Recipes
  • Chicken and Mushroom Pie
  • Pork Chops with Creamy Mushroom Sauce
  • Sauteed Garlic Butter Mushrooms
Serving Suggestions
  • Garlic Mashed Potatoes
  • Crispy Oven French Fries
  • Baked Garlic Parmesan Potato Wedges
  • Roasted Broccoli
Did you make this mushroom sauce recipe? Fantastic! Please rate the recipe below! 
Mushroom Sauce for Steak
Meaty mushrooms plus butter, garlic and other easy ingredients all come together in one delightful mushroom sauce for steaks in just 15 short minutes4.98 from 294 votes PRINTPINRATE Prep Time: 5MINUTES MINUTESCook Time: 10MINUTES MINUTESTotal Time: 15MINUTES MINUTES Servings: 4 SERVINGS
  • 8 ounces baby bella or cremini mushrooms – thinly sliced
  • 3 tablespoons butter
  • 1 ½ teaspoons minced garlic
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt – or to taste
  • ¼ teaspoon cracked black pepper – or to taste
  • Melt butter in a skillet over medium-high heat.
  • Stir in mushrooms and garlic. Saute 3-4 minutes until mushrooms are browned.
  • Stir in broth, cream, dijon, worcestershire, salt, and pepper. Continue to stir periodically for 5-8 minutes until liquid is reduced and thickened and creamy.
  • Taste, add salt and pepper if needed. Serve over steak and top with additional cracked black pepper if desired – enjoy!
Cheese it up: to take this sauce to the next level, stir in a couple tablespoons of freshly grated parmesan cheese OR sprinkle some parmesan cheese on top after spooning over steak
Calories: 231 kcal, Carbohydrates: 5 g, Protein: 4 g, Fat: 23 g, Saturated Fat: 14 g, Cholesterol: 83 mg, Sodium: 572 mg, Potassium: 299 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 893 IU, Vitamin C: 6 mg, Calcium: 55 mg, Iron: 1 mg
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