Decadent Creamy Mushroom Sauce to Elevate Your Steak
This luscious, velvety mushroom sauce elevates any steak to gourmet status in under 20 minutes.
Servings: 4 servings
Equipment
- Skillet
Ingredients
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 8 ounces Mushrooms, sliced Button, cremini, or portobello work well
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Smoked paprika Optional, for depth of flavor
- 1/2 teaspoon Salt Adjust to taste
- 1/2 teaspoon Black pepper
- 1 cup Heavy cream
- 1/2 cup Beef broth
- 1/2 cup Grated Parmesan cheese Freshly grated preferred
- 1 teaspoon Dijon mustard Optional, for extra richness
- to taste Fresh parsley For garnish
Instructions
- Heat the butter and olive oil together in a large skillet over medium-high heat. Once the butter has melted, add the sliced mushrooms.
- Cook the mushrooms, stirring occasionally, until they’re golden brown and any liquid has evaporated, about 5 minutes.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Sprinkle in the Italian seasoning, smoked paprika, salt, and black pepper. Stir to coat the mushrooms evenly.
- Pour in the beef broth and bring to a gentle simmer, scraping up any flavorful bits from the bottom of the pan.
- Reduce the heat to medium-low, add the heavy cream, and stir well.
- Mix in the grated Parmesan cheese and Dijon mustard (if using). Continue to simmer the sauce gently for 3–5 minutes, stirring often, until it thickens to your desired consistency.
- Taste and adjust seasoning if needed. Remove from heat.
- Spoon the hot sauce generously over your steak. Garnish with chopped fresh parsley and serve immediately.
Notes
Store any leftover mushroom sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.