Mushroom Cream Sauce for Steaks

Mushroom Cream Sauce for Steaks
Recipe Date:
December 22, 2015
Cook Time:
Imperial (US)

Pairs well with: Omaggio

Mushroom Cream Sauce


1 TB butter
2 shallots, finely diced
1 lb of wild mushrooms (sliced or cut into bite size pieces)
2 tsp Dijon mustard
¼ cup Brandy
1 TB Worcestershire
½ cup chicken stock
½ cup whipping cream
1 tsp thyme
2 tsp parsley
2 TB Crème Fraiche or sour cream



Sauté diced shallots in butter until soft and translucent. Add the mushrooms and cook until soft and all liquid is cooked off. Then add mustard, Worcestershire and thyme; stir until mixed evenly. Add brandy and chicken stock, and continue to cook until reduced by half. Add cream and reduce by half (the sauce will be thick and bubbly). Turn off the heat and let stand for one minute, then stir in parsley and Crème Fraiche. Season to taste with salt and pepper, then spoon over steaks of your choice - we recommend dry-aged rib eye.