This creamy Mushroom Sauce is a quick and easy way to elevate your next steak dinner. A versatile and flavorful recipe featuring wine, garlic, shallots, herbs, and heavy cream!
Prep Time5 minutesminutes
Cook Time15 minutesminutes
Total Time20 minutesminutes
Ingredients
1pound16 ounces whole portobello mushrooms
2 - 3tablespoonsbutter, divided
3large shallots, chopped
4clovesgarlic, minced
1large sprig of fresh rosemary, finely minced
½cupport wine or merlot, can also use sherry
⅔low-sodium chicken broth
½cupheavy cream, or whole milk
Kosher salt and pepper, to taste
2teaspoonscornstarch, only if needed
2teaspoonscold water, only if needed
Parsley, for topping (optional)
Instructions
Thoroughly clean and dry the mushrooms. Remove the stalks. Slice the mushrooms into thick slices slices and set aside.
In a large pan, heat 1 tablespoon of butter over medium heat. Add the shallots and cook until soft, approximately 3 minutes. Next, add ⅓ of the mushrooms. Cook for 2 - 3 minutes until just soft. Remove from the pan, and place in a bowl. Repeat two more times, until all of the mushrooms have been cooked, adding one tablespoon of butter each time. Transfer all of the mushrooms to the bowl, and set aside.
In the same large pan, increase the heat to medium. Add the garlic, rosemary, and wine to the pan. Bring to a simmer and scrape any browned bits from the bottom of the pan. Allow to simmer until reduce by roughly 75%, stirring occasionally. Lightly drain any juices from the mushrooms and shallots, and add them back to the pan.
Continuing over medium heat, add the chicken broth and cream to the pan. Next, season with salt and pepper to taste. Allow the liquid to reduce by about half, about 4 - 5 minutes. Stirring occasionally, being careful not to scorch the cream.
If your sauce is too thin, mix cornstarch with cold water to make a slurry. Whisk the slurry into the sauce, a little at a time, to thicken the sauce. Continue until the sauce reaches the desired consistency. Chicken broth can be aded one tablespoon at a time to thin the sauce, if the mixture becomes too thick.
Top with chopped parsley and serve over steak immediately.
Video
Notes
Storage
Store any leftover sauce in your fridge, in a jar or other airtight container. It will keep for up to 2 days.
Reheat on the stovetop or in the microwave, stirring now and then, until it's heated through. Don't overcook, or the mushrooms will shrink down and be tough.
I do not recommend freezing this sauce. It is a cream based sauce, which tend to separate when frozen and thawed again.