Tender cremini mushrooms simmered with garlic, butter, and cream into a rich, savory sauce perfect for steak.
For deeper umami, use a mix of cremini and porcini mushrooms (rehydrate dried porcini in warm stock first). Do not crowd the pan when sautéing mushrooms; work in batches if necessary to achieve golden color.
Substitute heavy cream with crème fraîche or sour cream for a tangier sauce; add at the end and do not boil. Make ahead: cool the sauce completely, refrigerate up to 3 days, and reheat gently on the stovetop over low heat.
Ingredients
Scale
Measurement units
- 1 ½ lb cremini mushrooms
- 4 tbsp butter (2 tablespoons plus 2 tablespoons, divided)
- 5 garlic cloves
- 1 shallot
- ½ cup dry white wine or dry sherry
- ¾ cup beef or chicken stock
- ½ cup heavy cream
- 2 sprigs fresh thyme
- salt (to taste)
- black pepper (to taste)
- 1 tbsp fresh parsley (for garnish)
Ingredients
Scale
Measurement units
- 1 ½ lb cremini mushrooms
- 4 tbsp butter (2 tablespoons plus 2 tablespoons, divided)
- 5 garlic cloves
- 1 shallot
- ½ cup dry white wine or dry sherry
- ¾ cup beef or chicken stock
- ½ cup heavy cream
- 2 sprigs fresh thyme
- salt (to taste)
- black pepper (to taste)
- 1 tbsp fresh parsley (for garnish)
Instructions
Prepare the mushrooms and aromatics
Slice cremini mushrooms (1 ½ pound) into 1/4-inch-thick pieces.
Mince garlic cloves and finely dice shallot.
Sauté the mushrooms until golden
Melt butter (2 tablespoon) in a large skillet over medium-high heat.
Add the sliced mushrooms in a single layer and cook without stirring for 3–4 minutes until the bottom is golden.
Stir and cook for another 3–4 minutes until mushrooms are tender and lightly browned.
Transfer mushrooms to a plate.
Build the sauce base
Melt the remaining butter (2 tablespoon) in the same skillet over medium heat.
Add the minced garlic and diced shallot; sauté for 1–2 minutes until fragrant and softened.
Pour in 0.5 cup dry white wine and scrape up any browned bits from the bottom of the pan.
Simmer for 2 minutes to reduce the wine slightly.
Simmer with stock and herbs
Add 0.75 cup stock and 2 sprigs fresh thyme (2 sprigs); bring to a gentle simmer.
Simmer for 3 minutes to meld flavors.
Finish with cream and mushrooms
Stir in 0.5 cup heavy cream and return the cooked mushrooms to the skillet.
Simmer gently for 2–3 minutes until the sauce is creamy and mushrooms are heated through.
Remove the thyme sprigs and season with salt and pepper to taste.
Garnish with 1 tbsp fresh parsley if desired and serve warm over steak.
Before you cook
Cook notes
- • For deeper umami, use a mix of cremini and porcini mushrooms (rehydrate dried porcini in warm stock first).
- • Do not crowd the pan when sautéing mushrooms; work in batches if necessary to achieve golden color.
- • Substitute heavy cream with crème fraîche or sour cream for a tangier sauce; add at the end and do not boil.
- • Make ahead: cool the sauce completely, refrigerate up to 3 days, and reheat gently on the stovetop over low heat.
- • The sauce thickens slightly as it cools; thin with additional stock if needed when reheating.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?