Mushroom Sauce for Steak Recipe
Description
A simple mushroom sauce for steak! Made with a mixture of mushrooms, a bit of fresh thyme and luscious crème fraîche.
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Ingredients
- 2 tablespoons olive oil
- 12 ounces mushrooms, sliced (we like a mix of cremini and shiitake)*
- 1 medium shallot, sliced
- ¼ cup dry sherry
- 8 ounces crème fraîche
- 1 teaspoon fresh thyme or ¾ teaspoon dried
Instructions
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add 12 ounces sliced mushrooms and 1 sliced shallot and cook until softened, stirring frequently, 5–6 minutes. Increase heat to medium-high and cook until starting to brown, 10 minutes. Add 1 teaspoon fresh thyme and 1 teaspoon each kosher salt and black pepper, cook 1 minute. Add ¼ cup dry sherry and cook until evaporated.
- Stir in 8 ounces crème fraîche and cook until melted, reduce heat to low and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
- Spoon over cooked steak and enjoy immediately.
Notes
If you are using shiitake mushrooms, be sure to remove the stems—they are too tough to be edible in this sauce. Most shiitake mushrooms are fairly clean and don’t require much or a wash. If they have some dirt on them, use a damp paper towel to brush them clean.
To clean cremini mushrooms, add them to a large bowl and fill with cold water. Dunk the mushrooms repeatedly to wash them of any dirt. Drain and dry with a clean kitchen towel.
For the best sauce, seek out small cremini and shiitake mushrooms. We recommend buying mushrooms from the bulk bins in your grocery store or at the farmers market. The smaller they are, the less prep they require. Small shiitakes just need to be stemmed—no slicing required. And Small cremini mushrooms just need a quick slice—plus slices are prettier in a sauce than chopped mushrooms.
Nutrition
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