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Versatile Creamy Mushroom Sauce for Steak and Pasta

A close-up of sliced mushrooms coated in a rich, creamy mushroom sauce and garnished with fresh parsley.
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Create a rich, velvety bistro-style mushroom sauce perfect for steak, chicken, pasta, or potatoes. This easy recipe delivers gourmet flavor in under 30 minutes.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine (optional, for deglazing)
  • 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free richness)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the butter and olive oil in a large skillet over medium-high heat.
  2. Add the sliced mushrooms and cook without stirring for 3-4 minutes until they begin to brown. Stir and continue cooking until the mushrooms release their liquid and turn a deep golden brown, about 5-7 minutes total.
  3. Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.
  4. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  5. Sprinkle the flour (or cornstarch) over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste. This step thickens the sauce.
  6. Slowly whisk in the broth until the mixture is smooth. Bring the sauce to a simmer and cook until it thickens slightly, about 3 minutes.
  7. Reduce the heat to low. Stir in the heavy cream, salt, and pepper. Heat through gently, but do not boil once the cream is added.
  8. Taste the sauce and adjust seasoning as needed.
  9. Serve immediately over your favorite steak, chicken, pasta, or roasted vegetables. Garnish with fresh parsley.

Notes

  • For a gluten-free mushroom sauce, substitute the all-purpose flour with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry). Whisk this slurry into the simmering broth before adding the cream.
  • To make this sauce vegan or dairy-free, replace the heavy cream with full-fat coconut milk or a rich cashew cream. The flavor will be slightly different but still savory and rich.
  • This recipe makes an excellent umami rich sauce base. For an extra gourmet steak topping, add 1 teaspoon of Worcestershire sauce along with the broth.

Nutrition

Find it online: https://eatableempress.com/mushroom-sauce-recipe-creamy-steak-pasta/