Mushroom Steak Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
2 garlic cloves, smashed up
02 -
150ml of rich, heavy cream
03 -
150g of button mushrooms, sliced after halving
→ Seasonings
04 -
1 teaspoon of neutral cooking oil
05 -
A tablespoon of chopped-up fresh parsley
06 -
Half a teaspoon of ground sea salt
07 -
A teaspoon of freshly cracked black pepper (add more if you love that kick!)
# Instructions:
01 -
Heat up the cooking oil in a medium pan on high heat until shiny. Pop in the mushroom slices, stirring them around to give them some color. Lower the heat to medium after about 5 minutes, once they're nicely browned.
02 -
Pour the thick cream into the pan and sprinkle in the salt and pepper. Stir it all up and let it start to bubble gently. Turn the heat down low and keep stirring off and on for 5–8 minutes, making sure the cream stays in the pan and doesn't spill out!
03 -
Once your creamy sauce has thickened up and is reduced, add the smashed garlic. Let it sit on the heat for no longer than a minute to blend in its flavor without burning the garlic.
04 -
Take the pan off the stove, scatter the fresh parsley on top, and serve it while it's steaming hot. It’s perfect draped over steak or combined with pasta. The sauce should cling nicely to a spoon.
# Notes:
01 -
Swap button mushrooms for Swiss Brown ones to make the flavor deeper and earthier.
02 -
If you’ve got pure cream on hand, it works fine, but you might need extra simmering time to thicken it up.
03 -
It’s a fantastic topping for steak, but you can also try it on schnitzel or tossed with fettuccine noodles!
04 -
Warm leftover sauce slowly on low heat to get it creamy and smooth again.