Mushroom Sauce for Steak

After you’ve tried this amazing mushroom sauce for steak, you will never serve a steak without it again. Almost like a mushroom gravy, but with more gusto. Much more than mere sauteed mushrooms.

 

Best Mushrooms for Mushroom Sauce

For my simple mushroom sauce recipe, 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:

What You’ll Need

Just a few simple ingredients make this delicious and rich mushroom sauce for steak! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Sliced mushrooms- While it will look like a lot, mushrooms cook down a lot. Use plain button or white mushrooms or get fancy with a blend. Mushrooms offer a natural and robust umami flavor and each has its own unique texture so have fun playing around with blends.
• Unsalted butter– We almost always use unsalted so we can control the saltiness, but if you only have salted, just omit additional salt. Some folks like a touch of olive oil, but I don’t find it necessary.
• Low-sodium beef broth– Low sodium beef broth so again, you can control the saltiness. Beef will have a full-bodied flavor, but chicken broth, vegetable broth or even bone broth can be swapped.
• Red wine- The best type of wine is highly dependent on what you are looking for. A bold chianti might be a little more unami and a shiraz or even red zinfandel, sweeter to offset the herbaceous beefy flavors. White wine tends to be a little light for this recipe.
• Fresh thyme springs- I love using fresh herbs when possible, but if you need to use dried, go for it! The swap would be about 1/2 teaspoon of dried thyme leaves. Fresh leach out seasoning, but then the actual stalk is pulled from the sauce.
• Garlic powder- Yes, I’ve tried using fresh garlic and I still maintain that for this recipe, I really do prefer garlic powder instead.
• Cornstarch– Thickening the mushroom sauce is key. A cornstarch slurry will not only thicken, but give it a glossy finish. A plain flour mix or arrow root can also be used.
• Coarse kosher salt & freshly ground black pepper- For seasoning.

Time to Make the Magic Happen

Making this mushrooms sauce for steak is quite easy, just follow these simple steps!

1. Cook Mushrooms. Melt the unsalted butter with mushrooms in a saucepan or large skillet over medium heat, tossing to coat. Cook the mushrooms down until they are about half of their original size and golden brown. You are looking for tender mushrooms, but not limp ones.
   Mushrooms are mostly water, so they will reduce greatly. Try to use mushrooms cut in similar sizes so they cook evenly. You get bonus points if they brown a bit, this just further enhances flavor.
2. Make Them Flavorful. Next, add the red wine (deglazing the browned bits while you stir), beef broth, fresh thyme and garlic powder to the sautéed mushrooms. Simmer all of these ingredients for 15 minutes to allow the flavors to marry, then remove the thyme sprigs. If a few leaves remain, that is fine. In fact, if you love thyme, shuck a few off to remain in the sauce.
3. Thicken. Then in a small mixing bowl, make a cornstarch slurry. Once fully combined, whisk that mixture into the mushroom sauce to thicken.
4. Cook & Season. Heat this for an additional two minutes, then remove from the heat. Season this with salt and pepper to taste.

Perfect Pairings

A good mushroom sauce for steak can complement so many meals and all types of protein, but this particular red wine sauce is perfect for red meat or a good steak; ribeye, New York Strips, beef tenderloin (filet mignon) or even a porterhouse. On a pan fried steak or even a homemade burger, it takes your meal to the next level.

It is also tastes great on other things like homemade mashed potatoes, pastina and shake and bake pork chops or this cube steak recipe and even steak frites or a Denver steak and bacon wrapped filet mignon. Even put it on top of French Onion Meatloaf.

Serve it as part of a steak sauce trio including my creamy horseradish sauce and copycat Peter Luger’s steak sauce.

Tips and Tricks

Making this mushrooms sauce for steak isn’t difficult, but here are some tips and tricks to ensure it turns out perfectly!

• 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 mushroom cream 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.

Storage & Freezing

How to Store

Store leftover mushrooms sauce for steak in an airtight container in the refrigerator for up to a week.

Reheating

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.

It can also be reheated in the microwave with the same addition of liquid and seasoning. Heat and stir at short increments until the desired temperature.

Can I Freeze Mushroom Sauce for Steak?

I don’t recommend freezing this particular sauce. Mushrooms don’t thaw well.

More Classic Sauce Recipes

We do like it saucy around here! Here are a few more classic sauce recipes to elevate your meal. Also try our other best sauteed mushrooms, which feature a bold, sweet and smacky sauce!