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Mushroom sauce for steak without cream

If you prefer a lighter sauce or have dietary restrictions, you can make a delicious mushroom sauce without cream. Use whole milk or half-and-half instead of heavy cream. For a richer flavor without cream, try making a roux: Melt butter, whisk in flour to form a paste, then gradually whisk in milk or broth until thickened. This creates a velvety texture similar to a cream-based sauce.

Mushroom sauce without cream

As mentioned above, milk, half-and-half, or a roux made with butter and flour are excellent substitutes for cream in mushroom sauce. These options create a flavorful and satisfying sauce without using cream.

Simple mushroom sauce for steak

For a quick and easy mushroom sauce, simply sauté sliced mushrooms in butter with garlic, salt, and pepper. Add a splash of beef broth or white wine for extra flavor. This simplified version is ready in minutes!

Creamy garlic mushroom sauce

To make a creamy garlic mushroom sauce, simply increase the amount of garlic in the recipe. Use 3-4 cloves instead of 2 for a more pronounced garlic flavor. You can also add a pinch of garlic powder to enhance the garlicky goodness.

The Ultimate Guide to Creamy Mushroom Sauce for Steak Lovers

Description

Elevate your steak with this rich and flavorful creamy mushroom sauce, ready in under 30 minutes!

Ingredients

Cremini, Button, Shiitake, or Portobello Mushrooms (amount based on preference)
Butter (amount not specified – estimate 2-4 tablespoons)
Garlic (2-4 cloves minced)
Shallots (amount not specified, estimate 1-2 shallots finely chopped)
Heavy Cream (amount not specified, estimate 1 cup)
Beef or Chicken Stock (amount not specified, estimate 1/2 cup)
Salt (to taste)
Pepper (to taste)
Thyme (fresh or dried, to taste)

Instructions

1. Prepare Mushrooms: Clean and slice mushrooms evenly to about 1/4 inch thickness.
2. Sauté Aromatics: Melt butter in a skillet over medium heat. Add garlic and shallots; cook until softened and fragrant (2-3 minutes).
3. Cook Mushrooms: Add sliced mushrooms to the skillet and cook until browned and they release their moisture (5-7 minutes).
4. Deglaze and Simmer: Pour stock into the skillet, scraping up browned bits. Stir in heavy cream and bring to a simmer. Reduce heat and cook until thickened (5-10 minutes).
5. Serve: Spoon sauce generously over cooked steak.

Notes

Adjust consistency by adding more stock or cream for a thinner sauce, or simmer longer for a thicker sauce. Enhance flavor with fresh herbs like rosemary, spices like smoked paprika, or umami enhancers like Worcestershire sauce. Can be made ahead and stored in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.

Nutrition

Serving Size: N/A
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A
Cholesterol: N/A

Keywords: Creamy Mushroom Sauce, Steak Sauce, Mushroom Sauce, Cream Sauce, Steak Topping, Umami, Ribeye, Filet Mignon, New York Strip, Roasted Vegetables, Mashed Potatoes, Garlic Bread