Creamy Mushroom Steak Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
150g button mushrooms, halved then sliced
02 -
150ml thickened cream
03 -
2 cloves garlic, crushed
→ Seasonings
04 -
1 teaspoon freshly ground black pepper (add more if you like it peppery)
05 -
1/2 teaspoon ground sea salt
06 -
1 tablespoon fresh parsley, chopped
07 -
1 teaspoon cooking oil
# Instructions:
01 -
Heat up your oil in a medium saucepan over high heat until it shimmers. Toss in those sliced mushrooms and stir-fry until they get that lovely golden-brown color, about 5 minutes. Turn the heat down to medium when they're nicely colored.
02 -
Pour in the thickened cream and season with your salt and pepper. Let it come to a gentle boil, then reduce the heat and let it simmer away. Keep an eye on it while stirring occasionally for about 5-8 minutes – you don't want the cream to bubble over!
03 -
Once your sauce has reduced by about half and thickened nicely, add the crushed garlic. Let it cook for just another minute so the garlic can work its magic without burning.
04 -
Take the pan off the heat, sprinkle with that fresh chopped parsley, and serve it hot over your juicy steak or twirled into pasta. The sauce should coat the back of a spoon perfectly.
# Notes:
01 -
Try using Swiss Brown mushrooms instead of button mushrooms for an even richer, earthier flavor profile.
02 -
Pure fresh cream works too, but you might need to simmer it a bit longer to get that perfect thick consistency.
03 -
This versatile sauce works beautifully with steak, but don't stop there - try it with chicken schnitzel or tossed through fettuccine!
04 -
To reheat leftover sauce, warm it gently over low heat until it melts back to its silky consistency.