Mushroom Cream Sauce
Mushroom Cream Sauce is a rich and delicious sauce to serve over steak, chicken, pork or vegetables.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Sauces
Cuisine: American
Keyword: creamy mushroom sauce, mushroom sauce, sauce for grilled steak, whiskey cream sauce
Servings: 6 servings
Calories: 634kcal
Author: Milisa
- ½ cup butter divided use
- 8 oz mushrooms white or baby bellas
- 1 medium onion diced
- 2 tablespoons all purpose flour
- ½ cup whiskey optional
- ¾ cup beef broth
- 1 cup heavy cream
- 2 teaspoons granulated garlic
- 2 teaspoons brown sugar
- 1 ¼ teaspoon kosher salt divided use
- 1 ¼ 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
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.
Cook, stirring often until vegetables are softened. Remove to a bowl and set aside.
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.
Add whiskey and broth, whisking until combined, cook about 2 minutes.
Stir in mushrooms and onions.
Whisk in cream.
Season with brown sugar, remaining salt and pepper. Cook until thickened.
Keep warm until ready to serve.
!For the Ribeyes
Bring steaks to room temperature.
Brush or spray with olive oil and season with salt and pepper
Prepare a grill fire to 350° with hickory.
Cook steaks over indirect fire with the grill closed about 7 minutes.
Flip steaks and continue to cook until internal temperature reaches 130° for rare or until desired doneness.
Remove steaks from the grill and allow to rest 10 minutes before serving with mushroom cream sauce.
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.
Serving: 1g | Calories: 634kcal | Carbohydrates: 9g | Protein: 24g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1442mg | Fiber: 2g | Sugar: 4g