A luxurious, one-pan sauce from the Casa Flake test kitchen.

This is the sauce that makes a $10 steak taste like a $50 dinner. By blooming our Gourmet Peppercorn Mix in butter, we release the piney notes of the black pepper (to cut the cream) and the earthy funk of the white pepper (to amplify the mushrooms). It’s rich, savory, and ready in under 15 minutes.

Prep Time5 min

Cook Time10 min

Total Time15 min

Serves4

Ingredients

8 oz cremini or button mushrooms, sliced
2 tbsp unsalted butter
1 large shallot, minced
2 tsp Casa Flake Gourmet Peppercorn Mix, coarsely cracked
1/2 cup beef or vegetable broth
1/2 cup heavy cream
1 tsp Worcestershire sauce
Salt to taste

Instructions

Step 1: Bloom the Pepper. Melt the butter in a skillet over medium heat. Add the cracked Gourmet Peppercorn Mix immediately. Toasting the pepper in the fat for 1 minute releases the oils and mellows the harsh heat.
Step 2: Sauté the Base. Add the minced shallot and cook until softened (about 2 minutes). Add the sliced mushrooms. Cook undisturbed for 3-4 minutes until they are golden brown and caramelized. Don't stir too often!
Step 3: Deglaze. Pour in the broth and Worcestershire sauce. Scrape up any browned bits (fond) from the bottom of the pan. Let it simmer until the liquid is reduced by half.
Step 4: The Cream Finish. Lower the heat to low. Stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon. Taste and season with salt if needed.

👨🍳 Casa Flake Pro-Tip

Don't strain it. Some fancy French recipes tell you to strain out the peppercorns. Don't. The texture of the cracked black, white, green, and pink peppercorns provides a necessary "crunch" that contrasts beautifully with the soft mushrooms and velvet cream.

The Science of Flavor: Why does this mix of peppers work so well with cream and mushrooms? Read our breakdown here: Black vs. White Pepper: The Ultimate Guide .