Description
A luxuriously creamy mushroom sauce with garlic, Parmesan, and a hint of smokiness – the perfect accompaniment to elevate any steak. This restaurant-quality sauce comes together in just 15 minutes with rich, layered flavors.
Ingredients
2 tbsp unsalted butter (Kerry Gold recommended)
1 tbsp extra-virgin olive oil
8 oz fresh mushrooms (button, cremini, or portobello), sliced
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp smoked paprika (optional)
½ tsp salt (adjust to taste)
½ tsp freshly cracked black pepper
1 cup heavy cream
½ cup low-sodium beef broth
½ cup freshly grated Parmesan cheese
1 tsp Dijon mustard (optional)
Fresh parsley, chopped (for garnish)
Instructions
Sauté Mushrooms: Heat butter and olive oil in skillet over medium-high. Cook mushrooms 5-6 mins until golden brown.,Add Aromatics: Stir in garlic, Italian seasoning, smoked paprika (if using), salt, and pepper. Cook 1 min until fragrant.,Deglaze: Pour in beef broth, scraping up any browned bits. Simmer 2 mins to reduce slightly.,Cream Base: Reduce heat to medium. Add heavy cream and Dijon mustard. Simmer gently 3-4 mins until slightly thickened.,Finish: Stir in Parmesan until melted. Adjust seasoning. Garnish with parsley before serving over steak.
Notes
Mushroom Tip: Don’t overcrowd pan – cook in batches if needed for proper browning,Consistency Control: For thicker sauce, simmer longer or add 1 tsp cornstarch slurry,Make Ahead: Reheat gently with splash of cream (sauce thickens when cooled),Dairy-Free Option: Substitute coconut cream and nutritional yeast,Wine Variation: Replace ¼ cup broth with dry white wine for extra depth
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Sauce
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: ½ cup
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: undefined
- Trans Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg