A rich and flavourful mushroom sauce is the perfect complement to many dishes, especially a juicy fillet steak. This easy-to-make recipe, featuring a creamy texture and deep mushroom flavour, comes together in just 15 minutes.
It has been a family favourite for years, passed down from my mother, who made it often during my childhood. Despite its simplicity, this sauce never fails to impress, and guests always rave about it!
One of the best things about this recipe is that it requires only six basic ingredients. I have included thyme for an extra layer of flavour, though it’s entirely optional. I have made it many times without it, and it’s just as delicious.
Unlike some mushroom sauce recipes, this one doesn’t rely on broth, white wine, or even garlic—though I sometimes add garlic for a little extra depth.
The secret to its incredible taste comes down to the cooking technique, which enhances the mushrooms’ natural flavour.
Three Essential Tips for the Best Mushroom Sauce
- Choose the Right Mushrooms: Opt for brown mushrooms, like Portabellini, as they have a more robust flavour and add a beautiful creamy hue to the sauce.
- Perfect the Browning Process: To maximise flavour, allow the mushrooms to caramelise properly. The key is not stirring them immediately.
Start by melting butter in a pan over medium-high heat, then add the mushrooms and let them sit undisturbed for a few minutes.
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This helps lock in moisture and prevents them from becoming soggy. Once they develop a rich golden-brown colour, you can start stirring.
- Hold Off on the Salt: Avoid adding salt until the mushrooms have fully browned.
Salt draws out moisture, which can lead to a watery consistency and hinder proper caramelisation.
How to Make the Perfect Mushroom Sauce
- Slice the mushrooms and melt butter in a pan over medium-high heat. Add the mushrooms, but do not stir immediately; let them brown for about 4-5 minutes.
- Once they’ve caramelised, add thyme (optional) and crushed garlic (if using). Stir for another 2 minutes.
- Season with freshly ground salt and black pepper.
- Pour in the cream and mix well.
- In a separate cup, blend cornflour with milk until smooth. Gradually add this mixture to the sauce.
- Reduce the heat to a gentle simmer and stir continuously until the sauce thickens to your preferred consistency (about 5-10 minutes).
What to Serve with Mushroom Sauce
This versatile sauce pairs wonderfully with a variety of dishes, including:
- Steak (especially fillet)
- Grilled or roasted chicken
- Schnitzels
- Mashed potatoes
- Baked potatoes
- Steamed or roasted vegetables (such as broccoli and cauliflower)
- Corn on the cob
- Potato bake
