Mushroom Sauce for Steak

Turn your steak dinner into something that feels a little fancy with this easy, lightly creamy sauce!

📝 Ingredients

• 6 tablespoons unsalted butter, (cut into 1-tablespoon slices)
• 16 ounces mushrooms, (thinly sliced (see Notes))
• 4 large cloves garlic, (finely minced)
• 1/4 cup dry white wine ((see Notes))
• 1/2 cup low-sodium beef broth
• 1 cup heavy cream
• 1 ounce (about 1/2 cup) Parmesan, (freshly and finely grated (see Notes))
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Morton kosher salt
• 1/2 teaspoon finely ground black pepper
• 2 teaspoons fresh thyme leaves

👨‍🍳 Instructions

1. 1Heat a large skillet over medium heat, and add butter. Once melted, add mushroom slices and fold to evenly combine. Turn up heat to medium-high and sauté, without stirring, for 4-5 minutes or until the bottom mushrooms are nicely browned. Fold in the garlic and sauté 1 minute more, folding halfway through.
2. 2Pour in wine; it will sizzle and steam. Stir, scraping the bottom of the skillet to loosen any delicious stuck-on bits, for 1-2 minutes or until the wine has mostly evaporated.
3. 3Reduce heat to medium-low. Add beef broth, cream, Parmesan, Dijon, Worcestershire, salt, and pepper. Stir to combine and then bring to a light simmer. Reduce heat a bit, to keep the mixture just lightly bubbling. Do not let the sauce boil.
4. 4Stir sauce occasionally, simmering for another 5-6 minutes to reduce and thicken a bit. Note that this is a sauce, not a gravy, and is not meant to be overly thick.
5. 5Stir in thyme leaves. Taste test, adding more salt and pepper if needed. Remove skillet from heat.
6. 6Serve the sauce hot over cooked steak. I also share more ways to enjoy this sauce in my post!