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Versatile 25-Minute Creamy Garlic Mushroom Sauce for Steak and Chicken

Two pieces of seared meat smothered in a rich, creamy mushroom sauce, showcasing the texture of the mushroom sauce.
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Make a rich, bistro-style mushroom sauce from scratch in under 30 minutes. This velvety sauce works perfectly as a topping for steak, chicken, or mixed into pasta.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine (optional, for deglazing)
  • 1 cup beef broth or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 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 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 liquid and the liquid evaporates, about 5 to 7 minutes total. You want deep color for maximum flavor.
  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 of the pan. Let the wine reduce by half, about 2 minutes.
  5. Pour in the beef or vegetable broth and Dijon mustard. Bring the mixture to a simmer and cook until the liquid reduces slightly, about 3 minutes.
  6. Reduce the heat to low. Stir in the heavy cream, salt, and pepper. Heat gently until the sauce is warmed through and slightly thickened. Do not boil after adding the cream.
  7. Taste the sauce and adjust salt and pepper as needed.
  8. Remove from heat and stir in the fresh parsley. Serve immediately over your chosen protein or pasta.

Notes

  • For a dairy-free or vegan mushroom sauce alternative, substitute the heavy cream with 1/2 cup of full-fat canned coconut milk or cashew cream. Thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at Step 6 if needed.
  • This sauce is excellent over mashed potatoes or egg noodles.
  • If you do not have wine, substitute it with an equal amount of extra broth and a small squeeze of lemon juice for acidity.

Nutrition

Find it online: https://yummagnet.com/easy-creamy-mushroom-sauce-recipe/