How to Make Mushroom Sauce for Steak

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop up the Baby Bella mushrooms, cleaning them with cold water and slicing them into fairly thick pieces.

Melt 3 tablespoons of butter in a skillet over medium heat.

Add the chopped mushrooms to the skillet and let them sweat down for about 4 to 5 minutes, flipping them occasionally to ensure they all make contact with the pan.

Once the mushrooms have cooked down to about half their size, add 1/2 cup of red wine to deglaze the pan.

Pour in 1 cup of low sodium beef broth and let the mixture come to a simmer.

Add 1/2 to 1 teaspoon of garlic powder and 3 sprigs of fresh thyme to the mixture, letting it simmer for about 10 to 15 minutes.

Mix 1 tablespoon of cornstarch with about 2 tablespoons of water and pour it into the sauce, stirring over low heat until the sauce thickens and coats the back of a spoon.

Remove the sprigs of thyme from the sauce, season with a pinch of coarse kosher salt and fresh black pepper to taste.

Serve the sauce over a cooked strip steak.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens