When I want something a little special without leaving the house, this bourbon cream mushroom sauce is the move. This sauce comes together in one pan with browned mushrooms, garlic, sage, bourbon, and heavy cream simmered until they thicken into a rich pan sauce you normally only get when you’re paying for a steakhouse dinner.
This recipe has been on Savory Spicerack since 2015 because it’s simple, consistent, and tastes exactly how you want a restaurant quality mushroom sauce to taste. Make this at home and save that money for a nice purse or new gadget….
STEAKHOUSE FLAVOR WITHOUT THE STEAKHOUSE
WHAT MAKES THIS SAUCE STAND OUT
The bourbon cooks down with no issues. The alcohol evaporates, with a smooth caramel like flavor as the end results that melt into the cream and mushrooms.
Ready in 15 minutes. While the steaks rest, the sauce simmers and thickens to that perfect creamy texture. I’m telling you, this is easy to make. Trust me.
Elevates any cut. Ribeye, New York strip, filet, sirloin – this sauce works with all of them.
Better than bottled steak sauce. You won’t need anything store bought, because this sauce gives you an elevated dippable, sop it up finish.
A LITTLE BOURBON STORYTIME
This recipe came from a phase when I was determined to use up this bottle of bourbon in as many dishes as possible. I called it the Bourbon Edition. I tested it in just about everything from savory recipes to desserts, and this sauce ranked high on the list.
INGREDIENT NOTES AND HELPFUL TIPS
Steaks
Use thick cut New York strip or ribeye for the juiciest results. Let the steaks sit at room temperature for 15 to 20 minutes to help them cook more evenly and to get a good sear.
Baby Portobello (Cremini) Mushrooms
These have more savory flavor than white mushrooms. Cook them until they release moisture and start turning golden. That browning builds the base of the sauce.
Garlic & Fresh Sage
This combo gives the sauce an earthy, herby, aromatic depth. Sage holds its flavor as it cooks and works well with bourbon.
Bourbon
It reduces into a warm, slightly sweet flavor that balances out the cream. A small splash added at the end gives it a hint of bourbon taste without the strong alcohol flavor.
Heavy Cream
You need full fat heavy cream so the sauce thickens properly. Milk or half and half will not give you the same creamy texture.
Dry White Wine
A small splash added at the end brightens the sauce.
WHAT YOU SHOULD SEE WHILE THE SAUCE COOKS
This is what the pan should look like so you know you’re on track:
- The mushrooms should have light browning and very little liquid left in the pan.
- The cream bourbon mixture will start bubbling slower as it thickens. It should coat the back of a spoon as it thickens, like it’s giving it a big hug.
- After the final splash of bourbon and wine, the sauce should look smooth and glossy.
TROUBLESHOOTING & PRO TIPS
If the bourbon feels strong.
To decrease the bourbon taste, add all of the bourbon at the same time in the beginning while you are cooking the sauce. Give it more simmer time earlier in the process so the alcohol cooks off for a smoother flavor.
If the sauce seems thin.
Let it reduce longer on a gentle simmer until it thickens on its own.
If the sauce tastes flat.
Cream can dilute the salt. Add an extra small pinch of salt or extra splash of white wine at the end for more flavor.
If reheating.
Warm it gently in a small pan using medium low heat, and add a splash of cream or water if needed.
MORE BOURBON RECIPES
If you need more ideas to make use of your bourbon, try some of my other Bourbon recipes. Try out these Bacon Wrapped Scallops with Bourbon Peach Glaze or these Banana Pudding Parfaits with Salted Bourbon Caramel to keep the party going and make it a complete meal!
MORE STEAKHOUSE INSPIRED DINNERS
MADE THIS RECIPE?
♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
Bourbon Cream Mushroom Sauce Recipe for Steak
Ingredients
- 2 thick steaks of your choice (I use New Strips or Ribeye Steaks)
- 2 Olive Oil
- 2 tablespoons butter
- 3 cups of sliced baby portobello mushrooms
- 8 garlic cloves minced
- 4 teaspoons chopped fresh sage
- 1 cup heavy cream
- 1/4 cup Bourbon liquor
- 1/2 tablespoon Bourbon liquor
- 1 tablespoon dry white wine
- Salt
- Black Pepper
Instructions
- Season each steak with salt and pepper. Let the steaks sit and rest for about 15 to 20 minutes to reach room temperature.
- While the steaks sit out to reach room temperature, heat about one tablespoon of olive oil in a large pan (use medium high heat).
- Once the olive oil has heated, add the sliced mushrooms to the pan. Cook the mushrooms for about five minutes. Once you cook the mushrooms, drain the mushrooms, and set the mushrooms aside.
- In the pan, heat the butter and remaining one tablespoon of olive oil in a pan on medium heat.
- Add the garlic and sage to the heated olive oil and butter. Cook the garlic and sage for about one minute.
- Add the heavy cream, mushrooms, and 1/4 cup of bourbon to the garlic sage mixture.
- Cook the cream sauce for about five minutes on medium heat or until the sauce reduces to half the amount.
- Add the 1/2 tablespoon of Bourbon and the 1 tablespoon of white wine to the sauce.
- Salt and pepper the cream sauce to taste. Set the sauce aside.
- Cook steaks to desired doneness. Let the steaks rest a few minutes after cooking to allow the juices to stay in the meat so that steaks stay juicy.
- Top the steaks with the cream sauce before serving.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
This really elevated my steak dish! Great recipe and super easy to follow 🙂
Can you make the bourbon cream sauce ahead?
Hello! If you make it ahead of time it would be best a day or so before and place in airtight container in the fridge and heat on low heat when ready to serve.
If made ahead, slowly reheat on low heat to keep the sauce from separating. Hope that helps!
Awesome! My husband said it was the best meal he ever had. Bravo!
I am so happy to hear that! Thanks for stopping by and letting me know that you enjoyed this meal! Take care!
This sauce is delicious. My husband put it over pork chops. I am vegetarian and I put it over my potatoes and non meat sides. It was amazing
Oh. Dear. Lord. WOW. It’s beyond any description how mouthwatering this recipe is.
AMAZING dish, full of FLAVOR, filling and hearty!
Excellent job dear Sharee! LOVED IT! Yummed immediately!:)
Lots of hugs,
Panos and Mirella
Thanks!