This very easy, very quick and very delicious mushroom sauce changed my life, completely.
Okay that’s a total exaggeration, but well, at least I no longer have to go and buy those pre-made sauces for steaks (God knows what’s in there). I can make this sauce myself, at the comfort of my own home, with pantry ingredients (okay you probably need to grab the mushrooms and milk/cream from the market, but yea you get the idea, right?) And the sauce tastes so good, so spoon-licking good that I can’t stop eating it right out from the pot (even before I started cooking my steaks).
So yea, in a way you can say that this sauce is revolutionary. 😉
The version in the photos was made with milk, thickened with cornflour – so it’s a little viscous but still liquidy. If all cream (no cornflour is needed) is used, not only will it be more viscous, the taste will also be richer and creamier. I think it depends on how creamy you like it.
Nonetheless, I love how easy it is and it can be made ahead and kept warm or re-heated up when needed. So give it a try, and let me know if you like it as much as I do! 🙂
Start off by heating some butter and olive oil in a small pot.
Add in minced garlic and fry until lightly golden and fragrant.
Add in the sliced mushrooms.
Fry until the mushrooms have softened, shrank in size and have released the mushroom juices.
Add in milk.
Dissolve cornflour into more milk.
Add in the cornflour-milk mixture.
Cook until the sauce has thickened and season well with salt and black pepper.
Serve over piping hot steaks and serve with some creamy potato-carrot mash!
I’m submitting this to Bizzy Bake’s Recipe Box #20!
15-Minute Mushroom Sauce Without Cream
- ½ tablespoon butter salted or unsalted
- ½ tablespoon olive oil
- 1 clove garlic minced / finely chopped
- 100 grams button mushrooms sliced thinly
- 100 ml milk
- ½ tablespoon cornstarch
- Salt and freshly ground black pepper to taste
- Heat oil and butter in a pot over medium heat until the butter has melted. Add in the garlic and stir constantly for 1 minute until fragrant. Add in the sliced mushrooms and stir-fry until the mushrooms are lightly browned and have reduced in size - about 5 minutes.
- Add in 75 ml of the milk and bring to a boil, then turn down the heat and simmer for another 3 minutes, stirring occasionally. Dissolve the corn flour in the remaining milk and drizzle it into the sauce, simmering for another 2 minutes or until the sauce has thickened. Season with salt and black pepper to taste.
- Serve immediately over the cooked steaks. If not, cover and heat up when needed.
- If you do have cream available, you can substitute milk with cream. Omit the cornflour.
- Adapted from Wholesome Cook's Best Creamy Mushroom Sauce