Mushroom Sauce

Author: Marthinus Strydom
Category: Sauces & Spices
Serves/Qty: 4.00
Heidi Strydom

Meaty mushrooms plus butter, garlic and other easy ingredients all come together in one delightful mushroom sauce for steaks or chicken in just 15 short minutes! 

Marthinus Strydom

The Story

Mushroom sauce doesn’t have a single point of origin but is a classic element in many European culinary traditions. It is widely used in French, Italian, and German cuisines, among others. The French are particularly known for their sophisticated mushroom sauces, such as “sauce aux champignons” (mushroom sauce), which is often made with cream and white wine or brandy.

The use of mushrooms in sauces can be traced back to ancient and medieval times when mushrooms were foraged from forests and used in various dishes. The exact origins are hard to pinpoint, but mushroom sauces have evolved over centuries, influenced by the local ingredients and culinary techniques of different European regions.

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Adjust Quanities

225 g baby bella or cremini mushrooms (thinly sliced)
3 tbsp (9 Teaspoons) butter
1½ tsp minced garlic
½ cup (24 Teaspoons) chicken broth
½ cup (24 Teaspoons) heavy cream
1 tsp dijon mustard
1 tsp worcestershire sauce
½ tsp salt (or to taste)
¼ tsp cracked black pepper (or to taste)


  • Melt butter in a skillet over medium-high heat.
  • Stir in mushrooms and garlic. Saute 3-4 minutes until mushrooms are browned.
  • Stir in broth, cream, dijon, worcestershire, salt, and pepper. Continue to stir periodically for 5-8 minutes until liquid is reduced and thickened and creamy.
  • Taste, add salt and pepper if needed. Serve over steak and top with additional cracked black pepper if desired - enjoy!

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