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This creamy mushroom sauce is the perfect side dish with which to top your steaks and burgers, but is so versatile you can put it on just about anything! It’s so easy and loaded with flavor!
A few weeks ago, I found some gorgeous portabella mushroom caps at Costco. Then I found a fantastic deal on steaks at Target so I knew what had to be done.
I’ve often made sautéed mushrooms with onions to go on top of steak or burgers, but this time I wanted to really highlight the mushrooms. What resulted was this spectacular sauce that I knew I had to make again and again.
Did I mention it’s really stupid easy? There’s almost no prep and it cooks in just 10-12 minutes.
Creamy Mushroom Sauce
Obviously for a mushroom sauce we need to start with the mushrooms. I highly suggest portabella or crimini (baby bellas) for this. If you use the full sized portabellas, you’ll need to cut the slices a little shorter or they’ll be harder to deal with.
I’ve made it with both, and portabellas have a slightly stronger flavor but crimini are an easier size to just slice & go. So whatever your preference is fine.
Then we sauté the mushrooms in a cast iron skillet with a generous amount of butter. I use Kerrygold for this, but use whatever you have.
The beauty of using butter here is that as you cook the mushrooms, the butter will also brown a bit and add some great complex flavor.
As you sauté, the mushrooms will release their liquid. Once this happens, add a generous couple pinches of salt, plus our secret ingredient.
This stuff is optional– but adding this Mushroom Umami Powder will kick up the mushroom flavor of this sauce to an 11. It’s the perfect seasoning for enhancing the flavor of the mushrooms without distracting from it.
Cook the mushrooms for a total of 10-12 minutes or until they start to get golden brown like you see in the photo above. Add in the fresh thyme and stir through.
Then you’re going to add the cream. But before you do that, you’ll need to turn off the heat and make sure the juices in the pan have stopped boiling, otherwise your cream will separate. So wait a couple of minutes, just until the boiling stops. You want the pan to remain hot enough to heat the cream through.
Once the cream is stirred through, you’ll have this lovely sauce. Mostly mushrooms, but with just enough cream to really elevate it into something special.
Then you’re ready to smother your steak or burgers. Or pretty much anything you like with this sauce. It has such a pure mushroom flavor, it’s super versatile and would be great in an omelette or even just as a side on its own.
What would you put it on?
- 10 oz. mushrooms (portabella or crimini)
- 1/4 cup butter
- 1/4 tsp mushroom powder (optional, see note in post)
- 1 1/2 tsp chopped fresh thyme
- 3 Tbsp (45mL) heavy cream
- Clean and slice mushrooms thinly.
- In a cast iron skillet, heat butter over medium-high heat until melted.
- Add mushrooms and saute for a couple minutes. Add 2 generous pinches of salt and mushroom powder, if using.
- Saute for a total of about 10 minutes, or until the mushrooms start getting golden brown. Then add thyme and stir through.
- Remove from heat and wait until the juices in the pan are no longer boiling. Then add cream and stir through. Taste and add more salt as needed.
- Serve over steak or burgers or anything else that needs mushroom sauce!
Amount Per Serving: Calories: 159Total Fat: 15.9gSaturated Fat: 9.9gCarbohydrates: 3.4gNet Carbohydrates: 2.9gFiber: 0.4gSugar: 1.5gProtein: 2.1g