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Food & Home

Creamy Mushrooms and Soy

Josh Emett

I’m very partial to a good steak sauce, and this one has become a staple in our home kitchen. What started as a little experiment one night quickly turned into a weekly must-have. This sauce is incredibly simple to make, but trust me—double the recipe, because everyone will be fighting over it.

The key to this sauce is perfectly cooked mushrooms. To achieve this, make sure they are nicely caramelized when frying, which packs them with irresistible umami flavor. Since mushrooms contain a lot of water, it’s crucial not to crowd the pan or cook them too slowly, as they’ll steam instead of browning.

1. Heat a large frypan over medium heat, then melt the clarified butter and add the mushrooms, making sure not to overcrowd the pan; this ensures they brown and don’t sweat. If necessary, cook the mushrooms in batches.

2. Cook the mushrooms until they are golden brown and the moisture has evaporated. This will enhance their flavor and texture.

3. Once they’re golden brown, add the tamari to the pan. The sauce will quickly reduce.

4. Pour the cream into the pan and let it simmer gently until the cream has reduced by half, creating a rich and creamy sauce that coats the mushrooms.

5. Season the mushroom sauce with the black pepper to taste. If desired, drizzle with a small amount of truffle oil to further intensify the umami flavors.

6. Taste and adjust the seasoning if necessary.