Mushroom Steak Sauce Recipe

Mushroom Steak Sauce Recipe


Great steaks deserve a great sauce. We have collected two great Mushroom Steak Sauce recipes we've enjoyed over and over again.  We hope you enjoy these as well. 

Our first mushroom steak sauce recipe adds complex flavors is easy to make and very tasty with subtle hints of honey. It blends together well and coats our steaks very nicely.  I use this steak sauce often and share this recipe with my friends and family.  Our Mushroom Steak Sauce with Cream is a truly exceptional steak sauce.  The finished sauce is creamy, slightly spicy, awesome in flavor and just darn right tasty.  This is a great sauce and love the fact that the thyme and Parmesan are so prominent in the sauce.  When my friends aren't looking I will add some Leeks into the recipe.  The Leeks give it a lemony almost spicy taste just like adding garden onions.  I saute the leeks along with the mushrooms and garlic.  This is a wonderful steak sauce that I've made for chicken that I've grilled and baked.  

Ingredients Mushroom Steak Sauce Recipe

  • 6 Tbsp. butter, cut into small pieces
  • 3 Tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 Shallots, finely chopped
  • 1 Lb Cremini mushrooms, sliced
  • 1 Cup red wine
  • 1 Cup chicken stock
  • 2 Tsp. cornstarch, mixed with 1 Tbsp water
  • 1 Tbsp. chopped chives
  • 1 Tbsp. chopped parsley
  • 2 Tbsp. sherry
  • 2 Tbsp. honey

Ingredients Mushroom Steak Sauce with Cream

  • 8 Ounces of Portabello Mushrooms
  • 2 Teaspoons Thyme
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 2 Garlic Cloves
  • 1 Teaspoon Coarse Ground Black Pepper
  • 2 Tablespoons Salted Butter
  • 1/2 Cup Parmesan Cheese
  • 1 Cup Heavy Cream
  • 1/4 Cup Red Table Wine
  • 1/2 Cup Beef Broth

Heat oven to 500 degrees. Heat 1 Tbsp. butter and 1 Tbsp. oil in a large skillet over high heat and shallots; cook for 1 minute. Add mushrooms; cook for 5 minutes. Add red wine; bring to a boil. Reduce to medium; cook until mix is syrupy, 8-10 minutes. Add stock and honey; reduce slightly, 4-5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2-3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper.

We've always enjoyed these mushroom steak sauces and have made them for filet mignons, ribeye steaks, New York steak and just about any other steak we've been fortunate enough to have.  I particularly like making the effort to chop the mushrooms and shave the Parmesan Cheese.  I would say that one of the first things done should be to saute the mushrooms and garlic in olive oil and half the butter.  Once done I add the beef broth followed by adding the cream.  When adding the cream I make and adjustment in the heat levels so as not to curdle the cream.  With the heat adjusted I add the red wine, remaining half of the butter, pepper, and thyme.  I will cook the entire mix of ingredients reducing it down by about 1/3 then allowing it too cool for about 4 to 5 minutes.  Once cooled I serve on our desired steak choice.  

Serve with filet mignons or rib eye steaks.


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This product was added to our catalog on Wednesday 20 September, 2017.