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Ultimate Versatile Creamy Mushroom Sauce for Steak & Pasta

A close-up of rich, creamy mushroom sauce filled with sliced brown mushrooms and topped with fresh parsley.
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Make this rich, velvety mushroom sauce from scratch. It is quick to prepare and works perfectly as a topping for steak, chicken, or mixed into pasta dishes. This recipe delivers gourmet flavor with simple steps.

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine (optional, for deglazing)
  • 1 cup low-sodium beef broth or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 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 to the hot skillet. Cook without stirring for 3 to 4 minutes to allow them to brown. Stir and continue cooking until the mushrooms release their moisture and turn deep brown, about 8 to 10 minutes total.
  3. Add the minced garlic, salt, and pepper. 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. Pour in the broth, thyme, and Dijon mustard. Bring the mixture to a simmer and cook until the liquid has reduced by about one-third, concentrating the flavor, about 5 minutes.
  6. Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and heated through. Do not boil after adding the cream.
  7. Taste and adjust seasoning if needed. Serve immediately over your steak, chicken, or pasta. Garnish with fresh parsley.

Notes

  • For a lighter, non-dairy version, substitute the heavy cream with 1/2 cup of full-fat coconut milk or a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, added after the broth reduces.
  • If you skip the wine, add 1/4 cup of broth initially to deglaze the pan.
  • This sauce is excellent spooned over mashed potatoes or roasted vegetables.

Nutrition

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