I’ve perfected a rich, creamy mushroom sauce that turns a simple steak into a Creamy Mushroom Steak and also doubles as a quick sauce for pasta or pan-seared chicken.
I never expected sliced mushrooms and heavy cream to cause this much fuss, but this creamy mushroom sauce does. It’s rich, morish and bursting with flavour, velvety enough to make forks stop.
I love the way unsalted butter and garlic deepen the notes while a splash of white wine and a touch of Dijon lift it. Folks argue if it’s a Keto Mushroom Sauce For Steak or more the Creamy Steak And Mushroom Pasta camp; honestly I make it both ways and still find myself sneaking spoonfuls straight from the pan.
Ingredients
- Mushrooms: Earthy, meaty umami; low calorie, some fiber and B vitamins, adds texture.
- butter: Rich, creamy fat; adds silky mouthfeel, mostly saturated fat, flavour booster.
- Olive oil: Adds fruity, grassy notes; heart healthy monounsaturated fats, cooks at lower heat.
- Heavy cream: Makes sauce luxuriously creamy, high in fat and calories, gives rich mouthfeel.
- Garlic: Pungent, savory kick; small amounts add antioxidants, depth and slight sweetness when cooked.
- White wine: Bright acid, lifts sauce palate; mostly evaporates, adds fruity, slightly dry aromatics.
- Lemon juice: Adds sharp brightness, balances richness, provides vitamin C and a clean finish.
Ingredient Quantities
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound mushrooms (cremini or button), sliced about 450 g
- 1 small shallot finely chopped (or 1/2 small onion)
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or 1/2 tsp dried
- 1/4 cup dry white wine or dry vermouth (60 ml)
- 1/2 cup low sodium chicken or vegetable stock (120 ml)
- 3/4 cup heavy cream (180 ml)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce optional
- 1/4 cup freshly grated Parmesan cheese about 25 g optional
- 1 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
How to Make this
1. Prep everything first so you dont have to scramble: slice 1 lb mushrooms, finely chop 1 small shallot, mince 2 cloves garlic, pick the thyme leaves, measure wine 1/4 cup, stock 1/2 cup, cream 3/4 cup, Dijon 1 tsp, Worcestershire 1 tsp if using, Parmesan 1/4 cup if using, parsley 1 tbsp, lemon juice 1 tbsp and salt and pepper.
2. Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high heat until the butter foams. Use a wide pan so mushrooms arent crowded.
3. Add the mushrooms in a single layer, sprinkle a little salt, and let them sit untouched for 2-3 minutes to get a good brown. Stir and keep cooking until most of the liquid is gone and they are nicely golden, about 8-10 minutes total.
4. Push mushrooms to the side, add the shallot and cook 1-2 minutes until soft, then add the garlic and thyme and cook 30 seconds until fragrant. dont let the garlic burn.
5. Pour in 1/4 cup dry white wine and scrape up the browned bits from the pan, let the wine reduce by about half, 1-2 minutes.
6. Add 1/2 cup low sodium stock, bring to a simmer and reduce slightly, about 2-3 minutes. this builds flavor and concentrates the sauce.
7. Turn heat to medium-low and stir in 3/4 cup heavy cream, 1 tsp Dijon mustard and 1 tsp Worcestershire if using. simmer gently until sauce thickens enough to coat a spoon, 3-5 minutes. if it gets too thick, loosen with a splash more stock.
8. Stir in 1/4 cup grated Parmesan if using, taste and season with salt and plenty of freshly ground black pepper.
9. Finish with 1 tbsp chopped parsley and 1 tbsp lemon juice to brighten everything. serve immediately over pasta, pan-seared chicken or steak. if you make it ahead reheat very gently so the cream doesnt split.
Equipment Needed
1. Large wide skillet (12-inch works great), so mushrooms arent crowded while browning
2. Sharp chef’s knife for slicing mushrooms and chopping shallot
3. Cutting board, sturdy and roomy
4. Measuring cups and spoons for wine, stock, cream and Dijon
5. Wooden spoon or heatproof spatula for stirring and scraping browned bits
6. Tongs or a slotted spoon to push mushrooms to the side and lift them
7. Microplane or fine grater for the Parmesan
8. Small prep bowls or ramekins for mise en place (measured wine, herbs, garlic, lemon juice)
FAQ
Creamy Mushroom Sauce Recipe Substitutions and Variations
- Unsalted butter
- Ghee or clarified butter — same rich taste, higher smoke point so it wont burn as easy
- Extra virgin olive oil — use a bit less, gives a fruitier note and is great if you want less dairy
- Refined coconut oil — works for frying, but expect a faint coconut flavor; use refined for neutral taste
- Dry white wine (1/4 cup)
- Dry vermouth — almost a swap-in, same acidity and depth
- Low-sodium chicken or vegetable stock — no booze, gives body but less tang
- White wine vinegar diluted (1 Tbsp vinegar + 3 Tbsp water) — adds acidity when you need the brightness without alcohol
- Heavy cream (3/4 cup)
- Half-and-half + 1 Tbsp melted butter — mimics richness without full cream
- Full-fat coconut milk — dairy-free and creamy, but will add a slight coconut note
- Greek yogurt thinned with milk (mix gently off heat) — tangy and thick, but be careful not to cook it too hard or it might split
- Freshly grated Parmesan (1/4 cup)
- Pecorino Romano — sharper and saltier, use a little less
- Grana Padano — milder, very similar texture and melt
- Nutritional yeast — great vegan option, gives a cheesy flavor, add salt to taste
Pro Tips
– Pat the mushrooms really dry and dont crowd the pan. Wet mushrooms or a crowded skillet will steam, not brown, so cook in batches if needed to get that deep color and flavor.
– Use high heat for the initial sear and then turn it down for the sauce, but dont let the cream boil. If the sauce looks like it might split, remove it from the heat and whisk in a little cold butter or a splash more stock to bring it back together.
– When you deglaze, let the wine reduce till almost dry so you concentrate the flavor. Taste before salting much since reductions and Parmesan can make it saltier than you think.
– For extra depth add a small spoonful of miso or soy sauce instead of or along with Worcestershire, and finish with acid and fresh herbs right at the end so the brightness stays alive.
Creamy Mushroom Sauce Recipe
I’ve perfected a rich, creamy mushroom sauce that turns a simple steak into a Creamy Mushroom Steak and also doubles as a quick sauce for pasta or pan-seared chicken.
4
servings
307
kcal
Equipment: 1. Large wide skillet (12-inch works great), so mushrooms arent crowded while browning
2. Sharp chef’s knife for slicing mushrooms and chopping shallot
3. Cutting board, sturdy and roomy
4. Measuring cups and spoons for wine, stock, cream and Dijon
5. Wooden spoon or heatproof spatula for stirring and scraping browned bits
6. Tongs or a slotted spoon to push mushrooms to the side and lift them
7. Microplane or fine grater for the Parmesan
8. Small prep bowls or ramekins for mise en place (measured wine, herbs, garlic, lemon juice)
Ingredients
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil
-
1 pound mushrooms (cremini or button), sliced about 450 g
-
1 small shallot finely chopped (or 1/2 small onion)
-
2 cloves garlic minced
-
1 teaspoon fresh thyme leaves or 1/2 tsp dried
-
1/4 cup dry white wine or dry vermouth (60 ml)
-
1/2 cup low sodium chicken or vegetable stock (120 ml)
-
3/4 cup heavy cream (180 ml)
-
1 teaspoon Dijon mustard
-
1 teaspoon Worcestershire sauce optional
-
1/4 cup freshly grated Parmesan cheese about 25 g optional
-
1 tablespoon fresh parsley chopped
-
1 tablespoon lemon juice
-
Salt and freshly ground black pepper to taste
Directions
- Prep everything first so you dont have to scramble: slice 1 lb mushrooms, finely chop 1 small shallot, mince 2 cloves garlic, pick the thyme leaves, measure wine 1/4 cup, stock 1/2 cup, cream 3/4 cup, Dijon 1 tsp, Worcestershire 1 tsp if using, Parmesan 1/4 cup if using, parsley 1 tbsp, lemon juice 1 tbsp and salt and pepper.
- Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high heat until the butter foams. Use a wide pan so mushrooms arent crowded.
- Add the mushrooms in a single layer, sprinkle a little salt, and let them sit untouched for 2-3 minutes to get a good brown. Stir and keep cooking until most of the liquid is gone and they are nicely golden, about 8-10 minutes total.
- Push mushrooms to the side, add the shallot and cook 1-2 minutes until soft, then add the garlic and thyme and cook 30 seconds until fragrant. dont let the garlic burn.
- Pour in 1/4 cup dry white wine and scrape up the browned bits from the pan, let the wine reduce by about half, 1-2 minutes.
- Add 1/2 cup low sodium stock, bring to a simmer and reduce slightly, about 2-3 minutes. this builds flavor and concentrates the sauce.
- Turn heat to medium-low and stir in 3/4 cup heavy cream, 1 tsp Dijon mustard and 1 tsp Worcestershire if using. simmer gently until sauce thickens enough to coat a spoon, 3-5 minutes. if it gets too thick, loosen with a splash more stock.
- Stir in 1/4 cup grated Parmesan if using, taste and season with salt and plenty of freshly ground black pepper.
- Finish with 1 tbsp chopped parsley and 1 tbsp lemon juice to brighten everything. serve immediately over pasta, pan-seared chicken or steak. if you make it ahead reheat very gently so the cream doesnt split.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 228g
- Total number of serves: 4
- Calories: 307kcal
- Fat: 27.3g
- Saturated Fat: 14.5g
- Trans Fat: 0.1g
- Polyunsaturated: 1.1g
- Monounsaturated: 7.8g
- Cholesterol: 69mg
- Sodium: 140mg
- Potassium: 440mg
- Carbohydrates: 7g
- Fiber: 1.4g
- Sugar: 1.8g
- Protein: 6.8g
- Vitamin A: 630IU
- Vitamin C: 6.8mg
- Calcium: 93mg
- Iron: 0.6mg
