Mushroom cream sauce is one of my all time favorite sauces for steak and pasta! It is a delicious sauce that will take your dish to the next level. This rich and creamy sauce is perfect for adding a depth of flavor to meat, vegetables and pastas.

I love this recipe because it can be made in 10-15 minutes. It is perfect for a weeknight meal that you want to elevate. You can also make it dairy free by using coconut milk, and I SWEAR it tastes the same as the real cream.

Mushroom cream sauce is great because it doesn’t “break” as easily as other pan sauces. The emulsion tends to hold together better than other pan sauces, which means it can be made ahead of time or reheated very easily.

This creamy mushroom sauce is gluten free, easily made dairy free, vegetable heavy and healthy. The ingredients like shallots and garlic add fantastic flavor, and the white wine is great for some acidity to cut through the cream.

@kellyscleankitchen

How to make a mushroom cream sauce that goes great with steak 🍄 #mushroomcreamsauce #sauce #creamsauce #cooking #steaksauce

♬ original sound – Chef Kelly Scott
  • SERVINGS:  2
  • PREP TIME: 5 Mins
  • ACTIVE TIME: 15 Mins
  • TOTAL TIME: 20 Minr

I personally love this sauce with steak, but it is also great with venison, duck and pastas!

Ingredients:

  • 1 tbsp butter or olive oil
  • 2 shallots, minced
  • 12 oz crimini mushrooms, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken or beef stock
  • 1/2 cup coconut cream or heavy cream
  • 2 sprigs thyme
  • salt and pepper

Preparation:

STEP 1.

In a stainless steel pan over medium heat, add butter or olive oil and the shallots. Salt and saute until translucent, around 2 minutes. Add the mushrooms and salt all over. Saute until all the water is released and evaporated and the mushrooms are soft. Add the minced garlic and saute another 2 minutes.

STEP 2.

Deglaze the pan with white wine and bring up to a simmer, scraping any brown bits from the pan. Reduce the white wine by 2/3rds.

STEP 3.

Add the stock, cream, thyme, salt and pepper and bring up to a simmer. Reduce to nappe (thick enough to coat the back of a spoon). This takes around 5-10 minutes to reduce to desired thickness. Taste for seasoning, and serve.

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