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mushroom_steak_sauce

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mushroom_steak_sauce [2023/10/03 15:44]
jforbes 		mushroom_steak_sauce [2023/10/04 12:56] (current)
jforbes
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 ===== Ingredients ===== ===== Ingredients =====
  
-  * 2 tablespoon butter +  * 2 tablespoons unsalted butter divided 
-  * 6-8 cremini mushrooms sliced +  * 1 tablespoon olive oil 
-  * 6-8 shiitake mushrooms sliced +  * 6 ounces small cremini or button mushrooms sliced 
-  * 2 cloves garlic minced +  * 1 small shallot minced 
-  * 1 shallot minced +  * 1 clove garlic minced 
-  * 2 sprigs fresh thyme +  * 2 teaspoons fresh thyme leaves 
-  * 1/3 C red wine +  * ⅓ cup dry white wine or dry red wine 
-  * 1/2 C chicken stock +  * 1 cup beef stock or chicken stock 
-  * 1/2 C heavy cream +  * ½ teaspoon cornstarch 
-  * 1/3 C Parmesan cheese +  * 2 teaspoons Dijon mustard 
-  * 1/2 teaspoon salt +  * 1 tablespoon Worcestershire sauce 
-  * 1/4 teaspoon pepper+  * 2 tablespoons heavy cream 
 +  * salt and pepper to taste
  
 ====== INSTRUCTIONS ====== ====== INSTRUCTIONS ======
    
-  - Melt butter in your pan over medium heat. Add the sliced mushrooms and cook until there's no moisture remaining (about 5-8 minutes. +  - Return the skillet used for the steaks to the stove top set over medium-high heat.  
-  - Add your garlic, shallot and thyme. Cook for about another minute, or until the garlic is fragrant. +  - Add 1 tablespoon butter and the olive oil.  
-  - Add red wine to deglaze the pan. Scrape up any bits of mushrooms or shallot from the bottom. Let the red wine simmer and reduce until it's almost completely gone. +  - Once melted add the mushrooms and stir to coat. Spread in an even layer and cook undisturbed until the mushrooms are well browned on one side, about 5 minutes. Stir and continue cooking until the moisture is released and then evaporates and the mushrooms are well browned, about 3 minutes more. 
-  - Add the chicken stock, heavy cream, and Parmesan cheese. +  - Add the remaining 1 tablespoon of butter to the pan with the shallots and mushrooms.  
-  - Reduce sauce for 5-10 minutes. +  - Cook stirring frequently until softened, about 3 minutes.  
-  - Remove thyme sprigs from the sauce. Taste for seasoning, and then adjust to your liking. +  - Add the garlic and thyme leaves and sauté for 1 minute or until fragrant.  
-  - Serve with your favorite steak+  - Gradually add the wine and stir to deglaze the pan while scraping up any browned bits on the bottom. 
 +  -  Continue cooking until almost all the wine has evaporated. 
 +  - Stir the cornstarch into the beef stock then add the beef stock, mustard and Worcestershire to the skillet and bring to a simmer.  
 +  - Continue to cook and stir until the sauce is slightly reduced, about 5 minutes.  
 +  - Reduce the heat to low and add the cream. Heat gently for a few minutes or until the sauce thickens slightly and coats the back of a spoon.  
 +  - Check the seasoning and add salt and pepper to taste. Add a splash of beef stock if needed for desired consistency. 
 +  - Transfer the steaks to individual plates and pour any accumulated juices into the mushroom sauce. Stir to combine then spoon over the steaks and serve immediately.
mushroom_steak_sauce.1696362246.txt.gz · Last modified: 2023/10/03 15:44 by jforbes

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