Real Recipes From Real Home Cooks ®

generic yet decadent mushroom sauce

★★★★★ 2
a recipe by
Andy Anderson !
Wichita, KS

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.

★★★★★ 2
serves 3
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For generic yet decadent mushroom sauce

  • 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
  • 1/2 c
    dry white wine (chardonnay, or sauvignon blanc)

How To Make generic yet decadent mushroom sauce

  • 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.