Nothing says steak perfection like a creamy homemade mushroom steak sauce smothered over a medium rare ribeye. One of my favorite ways to consume beef!
Especially in the spring time, I’m foraging for feral asparagus almost daily and my inoculated mushroom logs are starting to produce again. And the cows have been turned out to grass! I love spring after a long winter!
My Shiitake mushrooms are finally coming on this spring and make the perfect specimen for this creamy mushroom steak sauce. We have finally gotten some good spring thunderstorms, sans the tornadoes, and my mushrooms and asparagus are loving it.
Of course, you don’t have to grow your own mushrooms, but if you want to, Field and Forest has all the information and products you will need!
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Gather the Ingredients
I kept it simple with this recipe to let the mushroom flavor shine through.
- Butter
- Mushrooms, sliced (I used Shiitake, but you could use others!)
- Flour (Used for thickening the sauce. You could use cornstarch or tapioca flour, instead)
- Cream
- Salt/pepper
*A variation that I think may be delicious would be to make this into a garlic mushroom steak sauce. In which case, I would add 2-3 minced garlic cloves with the mushrooms.
Create your own homemade mushroom steak sauce
Start by melting 2-3 tablespoons of butter in a pan. Then, add the sliced mushrooms (I had 1.5 cups total). I used an 8 inch stainless steel pan.
Cook on medium heat until mushrooms are about half their original size. Stir a few times to makes sure mushrooms are not sticking and are evenly coated with butter.
There should still be a good amount of butter in the bottom of the pan. You may need to add more if the mushrooms absorbed most of it.
*At this point, I did need to add more fat. But instead of using butter, I poured off some of the beef tallow from cooking our steaks! I added about 1 tablespoon from my steak cast iron to the butter/mushroom pan.
Next, add 2 teaspoons of flour. Stir well to fully incorporate the flour and cook for another 2 minutes.
The cream comes next. I added 1 cup of fresh cream. Use a whisk to incorporate the ingredients!
Once the mixture has come to a simmer, cook for a few minutes to thicken to your likeness. Salt and pepper to taste! If needed, you could also add a bit more cream if you want to thin the mushroom steak sauce a bit. Depends on how you like it!
Here’s an example of a creamy mushroom sauce that is starting to get a little too thick.
When you get the consistency the way you like it, you’re done!
For this meal, I roasted asparagus and baked potatoes in the oven while I made the creamy mushroom steak sauce and the ribeyes on the stove top.
Enjoy!
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Loving this blog and all the creative ideas coming out of your farm. Keep up the amazing work (and we know how much work it is). We are following along way over here in NY!
I so appreciate your encouragement, Becky!