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Gordon Ramsay Mushroom Sauce

Creamy mushroom sauce with browned mushrooms in a skillet
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Seared cremini mushrooms, shallots and thyme simmered with broth and cream into a rich, savory pan sauce. It is ready in 30 minutes and made for spooning over steak, chicken or mashed potatoes.

Ingredients

Scale

For the Mushrooms

  • 12 ounces cremini mushrooms, sliced 1/4 inch thick
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/2 teaspoon fine sea salt, divided

Aromatics

  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves

For the Sauce

  • 3/4 cup low-sodium beef broth
  • 3/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • Freshly ground black pepper, to taste

Instructions

  1. Heat the olive oil and 1 tablespoon of butter in a 12-inch skillet over medium-high heat until foaming.
  2. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and cook 4 to 5 minutes more until golden. Season with 1/4 teaspoon salt.
  3. Reduce the heat to medium, add the remaining butter and the shallot and cook for 2 minutes, then add the garlic and thyme for 30 seconds.
  4. Pour in the broth, scrape up the browned bits and simmer for 3 minutes until reduced by half.
  5. Stir in the cream, Dijon and Worcestershire and simmer for 4 to 5 minutes until the sauce coats a spoon.
  6. Remove from the heat and stir in the lemon juice, parsley, remaining salt and pepper.
  7. Serve immediately over steak, chicken or mashed potatoes.

Notes

Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stove with a splash of broth until it reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/gordon-ramsay-mushroom-sauce/