Steak with mushroom sauce

I generally do not like to add much to my free range steak. Salt and pepper are usually enough plus the leftover cooking juices. However, this steak with mushroom sauce is just straight out of heaven and must be tasted.

If you do want to add sauces though, I strongly suggest you make it yourself. Below is an easy mushroom sauce that will change your life. It is a rich sauce, so when dishing up, go easy – but wow it is tasty.

Click here to see our steak options, any free range steak will go well for this recipe.

Free range steak and majestic mushroom sauce

Good old fashioned steak, which should always be the star of the show – but in this case the mushroom sauce rivals it but they are such good friends together! The mushroom sauce portions below are for 4 people – the steak is your discretion
Prep Time5 mins
Cook Time30 mins
Course: Main Course
Servings: 4


  • 1 Steak just choose your favourite cut and how many depends on you
  • Salt and pepper
  • 1 Clove Garlic
  • 1 tsp Butter
  • 50 g Dried Shitake Mushrooms The big chunky ones
  • 120 g Portobello mushroom Cut into 4
  • 250 ml Double Cream Normal cream is fine too, its also less rich if you prefer
  • 30 ml Sherry Dry Sherry works best
  • Oil for frying
  • 1 Thermometer probe


  • Cut the dried Shitake mushrooms in half and place in a small bowl. Add hot water over it and leave to soak. Anything from an hour in advance or more is fine
  • Make sure your steak is room tempreture
  • Season with Salt and pepper. Get a cast iron pan or griddle pan nice and hot with oil. Note if using a griddle pan DO NOT add oil to the pan but rather to the steak
  • Once at smoking point add your steak. Do not be tempted to turn your steak. Ideally you only turn once. It all depends how you like your steak, I like mine medium well – so i find 2-3 minutes is enough depending on teh thickness of yoru steak.
  • In the interim get a deep saucepan on the hob, a little oil and get hot – medium high heat
  • After you turn the steak, add the lightly smashed garlic. Then for the last minute or so – add the butter. Be sure to spoon over the juices.
  • I am a firm beliwver of the tempreture probe, use it! You will have the perfect steak, the exact way you like it. The finest restuarants in the world use them, why not in your home?
  • Once done, remove your steak to a plate to rest.
  • Once sauce pan is hot, squeeze each shitake mushroom so the juice is drained in the bowl and add the mushrooms to the pan. Keep the juices in the bowl. Give the mushrooms a stir and cook for a minute then add the chopped portobello mushrooms. Stir and make sure they dont stick. Give this another minute. In between doing this, boil the sherry for 30 seconds in a separate pan
  • Add the left over mushroom juice and the boiled sherry. The smell should be divine now Add a little salt and pepper. Stir for 30 seconds
  • Add the cream and mix everything together.
  • Keep stirring and cooking until the sauce is a consistency you like.
  • It is quite rich so one nice big spoon of the sauce over your steak should be fine


Dried Shitakke mushrooms are found at Spar often. Double cream can be hard to find so use normal cream and it is also not as rich.



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