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Mushroom Cream Sauce

Mushroom Cream Sauce is a rich and delicious sauce to serve over steak, chicken, pork or vegetables. Made with sautéed mushrooms and onions with whiskey and cream and is sure to elevate any meal. 

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Grilled steaks are one of our favorite dinners, on occasion we make Garlic Butter Steaks but in  general we don’t even serve them with steak sauce. If you are looking to serve something a little more elegant for a special occasion, try adding this delicious Mushroom Cream Sauce over the steaks.

Grilled steak with mushroom cream sauce on a plate with a baked potato

Ingredients for Mushroom Cream Sauce:

  • Butter is the base of the sauce and also for cooking the mushrooms and onions.
  • All Purpose Flour thickens the sauce.
  • Mushrooms – baby bella or white button mushrooms work well in this recipe. 
  • Onion – yellow or sweet onion adds texture and flavor to the sauce and pairs well with any meat.
  • Granulated Garlic adds flavor to the sauce that compliments the onions and mushrooms.
  • Brown Sugar balances the flavor, you won’t notice the sweetness.
  • Kosher Salt & Pepper 
  • Whiskey is optional. It adds a depth of flavor that pairs really well with a grilled steak. We used TX Whiskey, use your favorite.
  • Beef Broth adds flavor and creates a great texture and consistency in the sauce.
  • Heavy Cream pairs well with the mushroom flavors and makes the sauce extra creamy. 
  • Fresh parsley, optional garnish.

For Grilled Ribeyes:

  • Ribeye Steaks 
  • Olive Oil
  • Kosher Salt & Pepper

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plate of steak with mushroom cream sauce and baked potato

How to Make Mushroom Cream Sauce:

bowl of diced onion and sliced mushrooms

  • Slice mushrooms and dice and onion.

skillet with melted butter

  • Melt butter in a skillet. 

skillet of mushrooms and onions

  • Add vegetables and cook over medium heat.

skillet of cooked mushrooms and onions

  • Cook, stirring often until softened. Remove to a bowl and set aside.

making a roux with butter and flour

  • Add more butter to the pan and whisk in flour. Cook, stirring constantly until it becomes a light peanut butter color. 

making cream sauce

  • Whisk in the whiskey and beef broth cook for about 1 minute.

making mushroom cream sauce

  • Stir mushrooms and onions into sauce.

adding cream to mushroom sauce

  • Whisk in cream.

skillet of mushroom sauce with spices

  • Season with garlic, salt and pepper and brown sugar.

pan of creamy mushroom sauce with a wood spoon, bottle of whiskey to the side

  • Serve immediately or keep warm until ready to serve.

steak with mushroom cream sauce on a plate

Great over any grilled steaks, chicken or pork. Also delicious served over mashed potatoes or pasta. This sauce is so good, you could literally just eat it with a spoon and I’m sure you will be making it again and again.

Grilled Ribeye Steaks:

5 ribeye steaks on a baking sheet

  • Set steaks out to come to room temperature.

ribeye steaks seasoned with salt and pepper for grilling

  • Spray or brush with olive oil and season with salt and pepper. Since we were serving these steaks with the rich mushroom cream sauce, we just simply seasoned the steaks before grilling.

Cooking steaks on a Big Green Egg Grill

  • Prepare a grill fire to about 350° with hickory for smoke flavor.
  • Cook steaks over indirect heat with the grill closed for about 7 minutes.

Grilling ribeye steaks

  • Flip steaks and continue to cook until internal temperature reaches desired doneness using a  digital thermometer

Grilled ribeye steak partially sliced on a cutting board

  • We cooked our steaks to about 130° and let them rest for about 10 minutes, tented with foil before serving. 

INTERNAL TEMPERATURES FOR RIBEYE STEAKS:

  • Rare:  130°
  • Medium Rare: 140°
  • Medium: 155°

How to Store and Reheat:

  • Store leftover sauce in an airtight container in the refrigerator for up to 3 days. 
  • Reheat in a skillet, add a splash of milk or cream. Cook over medium heat, whisking until heated through.
  • Store leftover steaks wrapped in plastic wrap or foil in the refrigerator up to 4 days.
  • To reheat, slice steak and add to a skillet with olive oil and cook over medium heat 2- 3 minutes or  until heated through.

Steak served with creamy mushroom sauce

More Grilled Steak Recipes:

Grilled Ribeye Steaks are simple and delicious. Made with our favorite brown sugar dry rub, a tried and true favorite for any night of the week.

Grilled Sicilian Style Steak is marinated in a lemon and Mediterranean herb sauce that will have you coming  back for more. If you are looking for something new and different, give this one a try.

Brown Sugar T-Bone Steaks are tender, delicious and full of flavor. A crowd favorite for entertaining and backyard cookouts.

If you are looking for something a little lighter than cream sauce, this Whiskey Steak Sauce is a favorite for any grilled steak.

Grilled steak with mushroom cream sauce served with baked potato

Mushroom Cream Sauce is the perfect addition to any dinner on the grill. Great for a date night in or entertaining guests. Grilled ribeyes smothered in creamy mushroom sauce is just about the best thing we have ever tried.

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ribeye steaks with mushroom cream sauce
Yield: 6 servings

Mushroom Cream Sauce

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Mushroom Cream Sauce is a rich and delicious sauce to serve over steak, chicken, pork or vegetables.

Ingredients

  • 1/2 cup butter, divided use
  • 8 oz mushrooms, white or baby bellas
  • 1 medium onion, diced
  • 2 tablespoons all purpose flour
  • 1/2 cup whiskey, optional
  • 3/4 cup beef broth
  • 1 cup heavy cream
  • 2 teaspoons granulated garlic
  • 2 teaspoons brown sugar
  • 1 1/4 teaspoon kosher salt, divided use
  • 1 1/4 teaspoon black pepper, divided use
  • fresh parsley for garnish, optional

For Steaks

  • 5-6 ribeye steaks
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper

Instructions

  1. Melt 1/4 cup of butter in a large skillet over medium heat. Add mushrooms and onions. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Cook, stirring often until vegetables are softened. Remove to a bowl and set aside.
  3. Add remaining 1/4 cup of butter to the skillet with flour. Cook over medium heat, whisking until browned to a light peanut butter color.
  4. Add whiskey and broth, whisking until combined, cook about 2 minutes.
  5. Stir in mushrooms and onions.
  6. Whisk in cream.
  7. Season with brown sugar, remaining salt and pepper. Cook until thickened.
  8. Keep warm until ready to serve.
  9. !For the Ribeyes
  10. Bring steaks to room temperature.
  11. Brush or spray with olive oil and season with salt and pepper
  12. Prepare a grill fire to 350° with hickory.
  13. Cook steaks over indirect fire with the grill closed about 7 minutes.
  14. Flip steaks and continue to cook until internal temperature reaches 130° for rare or until desired doneness.
  15. Remove steaks from the grill and allow to rest 10 minutes before serving with mushroom cream sauce.

Notes

INTERNAL TEMPERATURES FOR RIBEYE STEAKS:

  • Rare:  130°
  • Medium Rare: 140°
  • Medium: 155°


Store leftover sauce in an airtight container in the refrigerator up to 3 days.

Reheat in a saucepan with a splash of milk or cream. Cook over medium heat, stirring often until heated through.

Store leftover steak wrapped in plastic wrap or foil in the refrigerator up to 4 days,

Slice before reheating. Add to a skillet with olive oil and cook over medium heat, stirring until heated through.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 634Total Fat: 53gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 152mgSodium: 1442mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 24g

Nutritional information is estimated and may not be accurate.

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5 Comments

    1. Hi Judy,
      You can use greek yogurt instead. You might need to add a bit of milk if it is too thick.

      ~ Milisa

  1. Delicious, I added 2 tsp chin seasoning and made it a Cajun mushroom cream sauce! Wow amazing sauce. Alter to your preferences and either way this sauce is amazing