So, in what is my first post at Honest Cooking, I thought I’d share my secret mushroom sauce recipe with you… 5 ingredients, it’s that simple: cream, mushrooms, pepper, garlic, salt. It was absolutely delicious. Add 1 tablespoon of oil in and swirl to coat. Looks so good! Keep your exhaust fan on high or cook in a pan or skillet on a hot outdoor barbecue or grill. Your steak temps are way too high. For intense flavor, it’s important to let the mushrooms brown well. Serve steak with the mushrooms sauce and garlic roasted potatoes. The sauce looks good.
Perfect for steak. “It would also taste great over grilled chicken or pork.” LaDonna Reed - Ponca City, OK, Steaks with Mushroom Cream Sauce Recipe photo by Taste of Home.
Pour in some heavy cream – the amount is up to you. Decadent indeed. Sounds great but wouldn’t you saute the garlic after the mushrooms and then add the cream? Good idea! Creamy Garlic Mushroom Sauce Recipe – Quick, Simple & Easy Sauce that’s perfect for steak, pasta, chicken or pork – with only 3 ingredients. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I use thickened cream but you can use heavy cream or half and half I hope that helps! This site uses Akismet to reduce spam. Garlic Steak & Cheesy Bacon Potato Hash Foil Packs | Chili Lime Steak Fajitas | Grilled Steak & Shrimp (Surf And Turf). Thanks so much for all of these amazing recipes! Fry a steak in a separate skillet till medium rare. Cook the mushrooms: Melt butter and olive oil together in a large frying pan then fry the mushrooms until they are golden brown. Awesome Sauce! Add the crushed garlic to the buttery juices left in the pan form cooking your steaks. I just made this. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Oh wow oh wow oh wow. Happy new year~I’m sure your book is a smash success! 3. Any venison backstrap or tenderloin would be a good choice, as would any cut of beef steak that pleases you. How can I get the calories and nutrition breakdown for this dish? I just made this and it was really delicious!!! In fact, check out Pioneer Woman’s cookbook – I made her Whiskey Sauce and then used it to top grilled LOBSTER. This looks so delicious! Take care not to burn the onions by keeping your heat on medium or even medium-low. Thank you for sharing… I was wondering how this would be with the steaks grilled… I love the sauce and I’m going to try in on a few grilled steaks and some grilled chicken breast… has anyone made it this way, and if so how was it?? Yes! thanks. Boy do I want some buttery cream sauce right now…I will look away and eat my almonds and drink my giant glass of water.
I also use that sauce on mushroom or chicken vol-au-vent — I then increase the quantity of cream and add chicken broth… and brandy.
Absolutely yummy !!!!
I will certainly be using the recipe a lot. It’s rich, decadent and the best part is that the recipe is flexible. After all, good steak deserves the best mushroom sauce. Cook both sides until desired doneness - timing depends on thickness of steak. Other than regular button mushrooms, some good options are shiitake, beech … A little butter adds richness and keeps your charred steaks juicy, with the added flavours of garlic and your choice of herbs! ALL RIGHTS RESERVED. Turn the heat down just a bit and add in the heavy cream. And so does vermouth.
How to make creamy mushroom sauce? Lots of butter, shallots, a splash of brandy or Madeira or Marsala, a pinch of thyme, and parsley or chervil at the end.
For the booze.
Repeat with the remaining steaks, then remove them and let rest. Check out our favorite recipes to reinvent and reinspire your leftovers this Thanksgiving! There is no sponge soaking involved…. Baste your steaks with a largish spoon like a tablespoon. Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Still amazing! 1. It’s my 67 Birthday on Friday and yes, we are having steak. Half and half might be a good option, as I found that I needed to thin it out a bit with milk because the booze cooked off entirely within a few seconds (I added a little more whiskey and a touch more vinegar to keep the flavors balanced).