Generic Yet Decadent Mushroom Sauce

Andy Anderson !

By
@ThePretentiousWichitaChef

This recipe is for a generic, but decadent mushroom sauce that pairs well with most beef dishes. It’s relatively easy to make, and can be created, while the steaks or other beef cuts are cooking away.


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Comments:

Serves:

3

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 Tbsp
sweet butter, unsalted
1 Tbsp
olive oil, extra virgin
2 slice
applewood smoked bacon, chopped
1 1/2 c
button mushrooms, sliced; including the stems
1 clove
garlic, minced
1 pinch
cayenne pepper
salt & freshly ground black pepper, to taste
1/2 Tbsp
dried basil, and oregano
1/2 c
heavy cream
1/4 c
dry white wine (chardonnay, or sauvignon blanc)

Directions Step-By-Step

1
Add the bacon to a sauté pan, and cook over medium high heat, until cooked, but not crispy.
2
Add the butter to the pan.
3
When the foaming subsides add the mushrooms, and sauté until the mushrooms have given up their moisture, and are slightly browned, about 6 to 8 minutes.
4
Add the garlic, cayenne, basil, and oregano, and sauté for 2 minutes.
5
Chef’s Note: Make sure to keep the pan active, so that nothing burns.
6
Mix the wine with the cream, and then add it to the pan. Continue stirring until the liquid is reduced by half, about 4 to 6 minutes.
7
Taste the sauce, and then add a small amount of salt & pepper, (if necessary) and then taste again.

Salt & taste… Salt & taste… our instructor would say to us… How can you hope to be a chef, if you don't taste your work.
8
Take the pan off heat, and spoon the sauce over your beef cut…
9
Chef’s Note: Although the dynamics of the sauce will change, if you’re opposed to wine, you can substitute a good chicken stock.
10
Chef's Note: If you have a nice cut of beef cooking, and you have some nice pan juices, you could add them to the sauce, and that would only add flavor.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy