Mushroom Steak Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
150ml creamy thickened cream
02 -
2 garlic cloves, smashed to a paste
03 -
150g button mushrooms, sliced after halving
→ Seasonings
04 -
1 tablespoon parsley, freshly chopped
05 -
1/2 teaspoon sea salt, ground
06 -
1 teaspoon cooking oil
07 -
1 teaspoon ground black pepper (toss in extra if you want more flavor)
# Instructions:
01 -
Pour the oil into a saucepan and heat it up until it's shimmering. Toss in your mushrooms and cook them while stirring, until they turn beautifully golden—around 5 minutes. Move to medium heat when they're done.
02 -
Add your cream and season it with salt and a sprinkle of pepper. Bring it to a light boil first, then simmer it down. Stir here and there so the cream doesn’t spill over. You’ll want it to thicken, which takes 5-8 minutes.
03 -
When the sauce has reduced and feels like it’s thickened up, put in the crushed garlic. Let it cook just a little longer, no more than a minute, so the garlic doesn’t scorch but stays fragrant.
04 -
Take the dish off the heat and finish it by scattering freshly chopped parsley over the top. Pour the sauce over pasta, spoon it on steak, or enjoy it however you like. It should cling to a spoon evenly when ready.
# Notes:
01 -
For deeper flavor, swap button mushrooms for Swiss Browns—they’re rich and earthy.
02 -
If you’re out of thickened cream, fresh cream works too but needs a longer simmer to thicken.
03 -
This creamy delight pairs perfectly with steak but also goes great on chicken schnitzel or tossed into fettuccine.
04 -
Gently heat leftover sauce over a low setting until it melts back into a smooth, silky finish.