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30-Minute Ultimate Creamy Mushroom Sauce for Steak & Chicken

A spoonful of creamy mushroom sauce with sliced mushrooms is lifted off a piece of seared meat.
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Make this ultimate versatile creamy mushroom sauce from scratch in under 30 minutes. It is rich, savory, and packed with umami flavor, making it the perfect restaurant-quality topping for steak, chicken breast, or pasta.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine or dry sherry (optional)
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the butter and olive oil in a large skillet over medium-high heat.
  2. Add the sliced mushrooms to the hot skillet. Cook without stirring for 3 to 4 minutes until the mushrooms release their moisture and begin to brown deeply. Stir and continue cooking until they are well-browned, about 5 to 7 minutes total.
  3. Reduce the heat to medium. Add the minced shallot and garlic to the skillet and cook for 1 minute until fragrant. Stir in the dried thyme.
  4. If using, pour in the white wine or sherry. Let it simmer and reduce by half, scraping up any browned bits from the bottom of the pan. This adds deep flavor.
  5. Pour in the chicken broth. Bring the mixture to a simmer and cook for about 5 minutes, allowing the liquid to reduce slightly.
  6. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Continue to simmer gently for 3 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Do not allow it to boil rapidly.
  7. Taste the sauce and season with salt and freshly ground black pepper as needed.
  8. Remove the skillet from the heat. Stir in the fresh parsley just before serving.
  9. Serve this **creamy mushroom sauce for steak** or chicken immediately.

Notes

  • For a **mushroom sauce without cream**, substitute the heavy cream with 1/2 cup of full-fat coconut milk or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) whisked into the simmering broth before adding any dairy alternatives.
  • To achieve a restaurant-style mushroom sauce, ensure you brown the mushrooms thoroughly; this step builds essential umami flavor.
  • This sauce is excellent over pork chops or mashed potatoes.

Nutrition

Find it online: https://cravybite.link/30-minute-ultimate-creamy-mushroom-sauce/