After you’ve tried this amazing mushroom sauce, you will never go back to a store bought steak sauce again!
What's In This Article
Type of Mushrooms
For my simple mushroom sauce, I keep it open on which type of mushrooms to use. White button mushrooms are the easiest and cheapest to find, but you can also get a little fancy and use a more expensive shroom like chanterelle.
Here are the most common mushrooms in the states:
- White button mushroom (most common)
- Champignon mushroom
- Crimini mushroom
- Maitake mushroom
- Portobello mushroom (also spelled portabella)
- Shiitake mushroom
- Oyster mushroom
- Beech mushroom
- Enoki mushroom
- King trumpet mushroom
- Chanterelle mushroom
- Porcini mushroom
Each will have a distinct taste, texture and shape. For a more interesting mushroom sauce, use a blend of two or three types.
Clean them by gently washing with a damp paper towel or rinsing in a colander. Dirt gets stuck in all sorts of places, so I find that the paper towel method works best. Do not soak them- they will get all mushy.
Red Wine Alternatives
Using different types of red wine will also change the flavor profile slightly. A dry red wine will in turn give you a rich, luxurious sauce.
PRO TIP: Use a variety of mushrooms for texture and flavor sophistication.
Something a little fruitier or with sweet undertones, a fun and flirty sauce. While woody or oak aged wines, an earthy flavor. If you don’t like to cook with wine, sub it out for additional beef broth.
How to Make Mushroom Sauce for Steak
To start, melt unsalted butter with mushrooms in a medium saucepan, tossing to coat. Cook the mushrooms down until they are about half of their original size. Mushrooms are mostly water, so they will reduce greatly. Try to use mushrooms cut in similar sizes so they cook evenly.
Next, add red wine, beef broth, fresh thyme and garlic powder. Simmer all of these ingredients for 15 minutes, then remove the thyme sprigs.
Then in a small mixing bowl, whisk the cornstarch with 2 tablespoons water. Once fully combined, whisk that mixture into the mushroom sauce.
Heat this for an additional two minutes, then remove from the heat. Season this with fine sea salt and pepper to taste.
Make Ahead & Freezing
To make this sauce ahead of time, simply make it all the way through, cool and store covered in refrigerator until ready to use. Up to 48 hours.
To reheat, place back into a saucepan and thin with a little water or beef stock, stirring until hot and back to the same consistency. Make sure to correct seasoning, as sauces often become muted after chilling.
I don’t recommend freezing this particular sauce. Mushrooms don’t thaw well.
Tips for Making Steak Sauce:
- Salt at the End Broths and bouillons have different salt amounts, so I like to have more control over mine by adding it at the end. Sometimes I don’t need any at all, other times I need a bunch.
- Can I use salted butter? This is kind of the same answer as about the beef broth. I like to have more control over the saltiness. There are varying degrees of salt in butter, so by using unsalted, I give myself the most control.
- Creamy Mushroom Sauce If you are looking for a creamy mushroom sauce, you can add 1/3 cup heavy cream to the sauce as it cools. Adding it too hot or before it reduces enough can curdle or seperate the sauce.
Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.
Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!
Heavy Bottom Sauce Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
More classic sauces with steak:
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Mushroom Sauce for Steak
- In a medium saucepan, melt unsalted butter with mushrooms, tossing to coat.
- Cook mushrooms down until they are half their original size.
- Add red wine, beef broth, fresh thyme and garlic powder.
- Simmer for 15 minutes.
- Remove thyme sprigs.
- In a small mixing bowl, whisk cornstarch with 2 tablespoons water, whisk into mushroom sauce.
- Heat for an additional 2 minutes, then remove. Season with fine sea salt and pepper to taste.
- Serve immediately.
- If you've tried this recipe, come back and let us know how it was!