This mushroom steak sauce without cream will add bold and rich flavors to your favorite steak! This sauce is simple to make in one pot on the stove and gets its delicious and savory flavors from Worcestershire sauce, mustard, and butter.
Whether you're having sirloin, filet mignon, or New York Strip, steak dinner is a favorite meal among meat lovers. Many steaks are great on their own, but if you want your steak to reach the next level then you have to add this delicious sauce! It comes together in one pan on the stove so it couldn't be more simple to make.
If you're looking for a mushroom sauce recipe without heavy cream then you've come to the right place! This flavorful sauce is packed with nutrient-rich mushrooms and onions, and is filled with salty and tangy flavors that pair perfectly with beef steak. Think of this sauce almost like a mushroom gravy that comes together in just 20 minutes.
Looking for more sauce recipes? Try these! Spinach Artichoke Dip, Cranberry Fireball Sauce, and DQ Flamethrower Sauce.
Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted.
Mushrooms: We use fresh baby bella mushrooms as the key ingredient for this recipe. We prefer to get whole fresh mushrooms and slice them ourselves because they're easier to wash off when they're whole.
Substitutions: Cremini or white button mushrooms can be used, as they are similar in size and shape to baby bells mushrooms. You can try other fresh mushrooms if you'd like, but we haven't tested any others. You can also use canned mushrooms instead of fresh ones.
White Onion: We use a white onion because it's a bit sweeter than the other onion varieties.
Substitutions: Yellow onion can be substituted for white onion. You can also use red onion, but they have a bit more of a punch and that will produce a different flavored sauce.
Beef broth: The beef broth provides the liquid to give this sauce some volume. It's also very tasty and thickens when combined with corn starch and heated!
Substitutions: Any type of broth can be used such as chicken broth or vegetable broth. Beef stock and chicken stock can also be used. If you like, you can also sub in half the broth for some white wine or red wine. Note - we do not recommend substituting all the broth for the wine.
Corn starch: Because this sauce doesn't use heavy cream, we need something to help thicken it. That's where corn starch comes in. Corn starch will help the sauce to thicken as it's heated. Without cornstarch, this sauce would be very runny.
Substitutions: Sorry, no substitutions for corn starch.
Worcestershire Sauce: This sauce adds some great savory flavors to the sauce. It has a powerful flavor that's both salty and tangy!
Substitutions: Soy sauce can be substituted for Worchester sauce.
Mustard: We use spicy mustard because it adds a bit of a kick to the sauce.
Substitutions: Yellow or dijon mustard can be used, or this can be omitted if desired. The Worchester sauce adds plenty of flavors and the mustard is just a nice bonus.
Garlic: Garlic just feels right to pair with sauteed onions and mushrooms. Nothing beats the smell of all three sautéing together!
Substitutions: We use minced garlic from a bottle. You can also use fresh garlic cloves or dried garlic powder.
Butter: We use butter to sauté the veggies in the skillet.
Substitutions: Olive oil or your oil of choice can be used as a substitute.
Salt and black pepper: No savory dish is complete without salt and pepper!
Substitutions: Sorry, no substitutions for these classics.
How to Make this - Step by Step
Step one: Thinly chop mushrooms and onions.
Step two: Melt a tablespoon of butter in a large skillet on medium-high heat. Then add sliced mushrooms, onion, and garlic. Cook for 5 minutes until golden brown and fragrant, stirring continuously.
Step three: In a large bowl, combine broth and cornstarch and whisk until thoroughly mixed. Then, add the cornstarch slurry and remaining ingredients to the skillet with sautéed mushrooms and onions. Reduce stove to medium-low heat and allow to simmer.
Step four: Simmer for 10 minutes, stirring occasionally. After 10 minutes of simmering, pour over your steak and enjoy!
Watch How to Make This - Step by Step
The rich mushroom sauce will thicken some while it's simmering, but won't get too thick. It'll get to the consistency of heavy cream - slightly thick but still runny. Also, it will thicken a little bit more as when it cools in temperature. If you prefer a sauce that's thick like molasses, add another tablespoon of cornstarch.
Facts and Common Questions
What flavor sauce is best on steak?
Savory, sweet, and tangy-flavored sauces go well with steak. Worcestershire, A1 steak sauce, and Heinz 57 all have great flavor and are some of the most popular sauces to put on steak. They all have vinegar and sugar flavors that shine through and pair great with a juicy steak!
Can Worcestershire sauce be used as steak sauce?
Worcestershire sauce can be used on its own for steak sauce. However, it has a pretty strong flavor and is also runny. Therefore, it's a great base for a steak sauce that contains other ingredients to thicken and extract flavor for the sauce.
How do you thicken steak sauce?
The easiest way to thicken steak sauce is with cornstarch. When added to hot things, cornstarch will expand and trap moisture. Then, when it starts to cool the moisture will be retained in the cornstarch.
Want to Save it for Later? Here’s how!
Storage: Keep leftover sauce in an airtight container. You can keep it in the fridge for up to a week, or the freezer for a couple months.
To reheat: To reheat leftover mushroom sauce from the fridge, simply microwave for one minute. You can also reheat on the stovetop by cooking in a saucepan over medium heat for 5 minutes. To reheat from frozen, the best way is to allow it to thaw overnight in the fridge, then heat using the microwave or stovetop.
A mushroom is not a plant, it's a fungus. The difference between a fungus and a plant is that fungi produce spores instead of seeds and they grow by feeding on organic matter instead of through photosynthesis. White agarics, also known as button mushrooms, are overwhelmingly the most popular type to eat! (source)
Looking for your next delicious recipe? Try these!
Pork Chops with Cream of Mushroom Soup
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Did you try this and love it? Leave us a review, we would love to hear from you!
Mushroom Steak Sauce Without Cream
- 8 oz mushrooms thinly sliced
- ½ white onion diced
- 2 cups beef broth low sodium
- 1 tablespoon cornstarch
- 3 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 1 teaspoon garlic minced
- 2 tablespoon butter unsalted
- 1 pinch salt and pepper
- Rinse off mushrooms. Then, chop mushrooms and onions.
- Melt a tablespoon of butter in large skillet on medium-high heat. Then add sliced mushrooms, onion and garlic. Cook for 5 minutes until golden brown and fragrant, stirring continuously.
- In a large bowl, combine broth and corn starch and whisk until thoroughly mixed. Then, add cornstarch slurry and remaining ingredients to skillet with sautéed mushrooms and onions. Reduce stove to medium-low heat and allow to simmer.
- Simmer for 10 minutes, stirring occasionally. After 10 minutes of simmering, pour over your steak and enjoy!
I really am not a mushroom fan, but my husband made this for me and it was so good!