Mushroom steak sauce is a delicious sauce often served with steaks, hamburgers, or other beef dishes. The sauce is made from a blend of mushrooms, onions, beef broth, and seasonings that add great flavor to meats. While recipes can vary, most mushroom steak sauces contain a similar base of ingredients. Here is an overview of the main components that go into making mushroom steak sauce.
Mushrooms
The key ingredient that gives mushroom steak sauce its name, flavor, and texture is, of course, mushrooms. The mushrooms most commonly used include:
- White button mushrooms – These are the most readily available mushroom variety. Button mushrooms have a mild flavor that pairs well with the other sauce ingredients.
- Portobello mushrooms – Portobello mushrooms have a richer, deeper flavor. They give the sauce a more robust mushroom taste.
- Cremini mushrooms – Cremini mushrooms are similar to white button mushrooms but have a slightly firmer texture and more savory flavor.
- Shiitake mushrooms – Shiitake mushrooms add great umami flavor to the sauce.
- Oyster mushrooms – Oyster mushrooms have a delicate texture and flavor.
The mushrooms are chopped, sliced, or left whole depending on the recipe. Using a mix of mushroom varieties adds more depth and mushroom taste to the sauce.
Onions
Onions are another key component in mushroom steak sauce. Onions add aromatic flavor and help thicken and add body to the sauce. Yellow onions or shallots are commonly used. They are chopped and sautéed along with the mushrooms as the sauce base. Caramelizing the onions brings out their natural sweetness and adds another layer of flavor to the sauce.
Beef Broth
Beef broth provides moisture, flavor, and body to mushroom steak sauce. The broth is typically made in advance by simmering beef bones, meat, and vegetables in water. This homemade beef broth has much more flavor than store-bought broths. The rich, meaty broth complements the earthiness of the mushrooms.
Butter
Butter is nearly always used to sauté the onions and mushrooms to start the sauce. Butter helps the vegetables caramelize and adds its own richness. Using high-quality butter enhances the flavor of the finished sauce.
Seasonings
Mushroom steak sauces are seasoned with different herbs, spices, and other flavorings. Common seasonings include:
- Fresh thyme – Thyme adds an earthy, aromatic quality.
- Garlic – Garlic provides a savory flavor boost.
- Black pepper – Freshly cracked black pepper adds a touch of heat.
- Worcestershire sauce – Worcestershire sauce contributes umami, tangy flavor.
- Soy sauce – A small amount of soy sauce also enhances umami.
- Sherry – Dry sherry rounds out the flavors of the sauce.
The specific blend of seasonings can be tailored to suit different tastes. Rosemary, sage, smoked paprika, red wine, and bay leaves are other seasoning options.
Thickeners
To give mushroom steak sauce a rich, thick consistency, a starch is usually used as a thickener. Common thickeners include:
- Flour – All-purpose flour helps bind the sauce and gives it a velvety texture.
- Cornstarch – Cornstarch is another popular thickening agent that allows the sauce to coat the back of a spoon.
- Arrowroot – Arrowroot creates a glossy, clear finish to the sauce.
The thickener is whisked together with a small amount of liquid to form a slurry. This helps prevent clumping when added to the sauce.
Dairy
Small amounts of dairy like heavy cream, crème fraîche, or sour cream can be stirred in at the end of cooking. The dairy contributes a creamy richness and helps emulsify the sauce. However, dairy is optional as mushroom steak sauce can also be great without it.
Cooking the Sauce
With all the ingredients assembled, the mushroom steak sauce is cooked through the following general steps:
- Sauté the mushrooms and onions – The mushrooms and onions are sautéed in butter over medium-high heat until browned.
- Deglaze with broth and wine – Beef broth and a splash of red wine are used to deglaze the pan, scraping up any browned bits from the bottom.
- Simmer – The sauce simmers for 15-20 minutes to blend the flavors and reduce down slightly.
- Add seasonings – Herbs, spices, Worcestershire, and other seasonings are added in.
- Thicken – The slurry is whisked in to thicken the sauce to the desired consistency.
- Finish with cream – A splash of heavy cream or crème fraîche is optionally stirred in at the end.
The sauce can be served immediately with steaks, kept warm in a saucepan, or cooled and refrigerated for later use. Mushroom steak sauce also freezes well for longer term storage.
Serving Suggestions
Rich, savory mushroom steak sauce is delicious paired with steak and other beef dishes:
- Steak – Spoon mushroom steak sauce over grilled ribeye, strip steak, filet mignon, or T-bone steaks.
- Burgers – Drizzle the sauce over hamburgers for added flavor.
- Meatloaf – Coat meatloaf with mushroom sauce before baking for extra juiciness.
- Pot roast – Use the sauce as a flavorful gravy over pot roast made with chuck roast or other braising cuts.
- Beef skewers – Brush the sauce onto skewers of beef tips or cubed steak before grilling.
The umami-rich sauce also pairs well with chicken, pork, and lamb dishes. Mushroom steak sauce can be served as-is or tweaked with additions like mustard, brandy, tomato paste, or hot sauce to suit different recipes. Keep reading for a full mushroom steak sauce recipe to try!
Mushroom Steak Sauce Recipe
This recipe makes an easy but delicious mushroom steak sauce to dress up steak dinners. Feel free to adjust and tweak the ingredients to your tastes.
Ingredients:
- 8 oz white button mushrooms, sliced
- 8 oz shiitake mushrooms, stemmed and sliced
- 1 shallot, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 cups beef broth
- 1⁄4 cup dry sherry
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1⁄4 cup all-purpose flour
- 2 tbsp cold water
- 1⁄4 cup heavy cream
- 2 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions:
- Heat the butter in a large skillet over medium-high heat. Sauté the shallots and garlic for 1 minute.
- Add the mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
- Pour in the beef broth and sherry, scraping up any browned bits stuck to the bottom of the pan. Bring to a simmer.
- Let the sauce simmer for 10-15 minutes to reduce slightly and blend the flavors.
- Season with the soy sauce, mustard, thyme, and rosemary.
- Make a slurry by whisking the flour and water together in a small bowl. Pour into the sauce while whisking constantly. Cook for 2-3 minutes until thickened.
- Remove from heat and stir in the heavy cream.
- Taste and add salt, pepper, or additional seasonings if desired.
- Serve warm over steaks, hamburgers, or other beef dishes. Enjoy!
Making your own mushroom steak sauce at home is simple and allows you to create a sauce flavored just how you like it. For an even richer sauce, try using beef broth cooked from bone-in short ribs or oxtails. And switch up the types of mushrooms depending on what you have on hand. Portobellos, creminis, and oyster mushrooms all work well. Your homemade mushroom steak sauce makes it easy to elevate simple pan-seared steaks into a restaurant-worthy dinner.
Buying Prepared Mushroom Steak Sauce
While homemade mushroom steak sauce is delicious, there are also pre-made options available for convenience:
- Jarred mushroom steak sauce – Brands like Dell’Amore and Williams-Sonoma sell gourmet mushroom steak sauce in jars. The sauce just needs to be heated and is ready to serve.
- Canned mushroom gravy – Canned gravy like Campbell’s Chunky Steakhouse Mushroom Gravy can be heated and poured over steaks or other dishes.
- Instant sauce mixes – Packets of powdered mushroom sauce mix can be whisked with water, broth, and butter for quick sauce.
- Condensed canned soup – Cream of mushroom soup is an easy shortcut. Mix it with milk and seasonings for an instant mushroom steak sauce.
Look for pre-made sauces without a lot of unnatural additives and salt to get a sauce closer to homemade quality. Canned and jarred sauces generally keep for several months unopened.
Mushroom Steak Sauce vs. Mushroom Gravy
Mushroom steak sauce and mushroom gravy are very similar – both are savory mushroom-based sauces for meats. But there are a few differences:
- Fat – Mushroom steak sauce is generally higher in fat, using butter and heavy cream for a richer consistency.
- Thickening – Mushroom gravy often uses milk and cornstarch as thickeners instead of flour and cream.
- Use – Steak sauce is specifically meant for steak, while gravy can go on other meats like turkey, chicken, or pork.
- Flavor – Steak sauce has a more pronounced mushroom flavor compared to traditional gravy.
Despite the slight differences, mushroom steak sauce and gravy can typically be used interchangeably depending on your tastes and what’s on hand.
Conclusion
Mushroom steak sauce is a simple way to bring your steak dinners to the next level. Combining sautéed mushrooms and onions with beef broth and seasonings makes for a rich, flavorful sauce to complement any cut of steak. While you can buy pre-made mushroom steak sauce, making your own allows you to customize the ingredients and tweak the flavor just how you like it. Drizzle mushroom steak sauce over New York strips, ribeyes, tenderloins, or your other favorite cuts of steak for an easy recipe upgrade.