Description
This Mushroom Steak Sauce transforms ordinary steaks into a gourmet experience. Rich, decadent, and bursting with earthy flavors, this sauce is crafted from a medley of portobello mushrooms, aromatic shallots, garlic, and fresh rosemary, all simmered in a luscious wine and cream reduction. Perfect for drizzling over grilled steak, roasted vegetables, or even stirred into pasta, this sauce elevates any dish with its deep, savory notes.
Ingredients:
- 1 pound 16 ounces whole portobello mushrooms
- 2 – 3 tablespoons butter, divided
- 3 large shallots, chopped
- 4 cloves garlic, minced
- 1 large sprig of fresh rosemary, finely minced
- ½ cup port wine or merlot (can also use sherry)
- ⅔ cup low-sodium chicken broth
- ½ cup heavy cream, or whole milk
- Kosher salt and pepper, to taste
- 2 teaspoons cornstarch, only if needed
- 2 teaspoons cold water, only if needed
- Parsley, for topping (optional)
Preparation:
Step 1: Thoroughly clean and dry the mushrooms. Remove the stalks. Slice the mushrooms into thick slices and set aside.
Step 2: In a large pan, heat 1 tablespoon of butter over medium heat. Add the shallots and cook until soft, approximately 3 minutes. Next, add ⅓ of the mushrooms. Cook for 2 – 3 minutes until just soft. Remove from the pan, and place in a bowl. Repeat two more times, until all of the mushrooms have been cooked, adding one tablespoon of butter each time. Transfer all of the mushrooms to the bowl, and set aside.
Step 3: In the same large pan, increase the heat to medium. Add the garlic, rosemary, and wine to the pan. Bring to a simmer and scrape any browned bits from the bottom of the pan. Allow to simmer until reduced by roughly 75%, stirring occasionally. Lightly drain any juices from the mushrooms and shallots, and add them back to the pan.
Step 4: Continuing over medium heat, add the chicken broth and cream to the pan. Next, season with salt and pepper to taste. Allow the liquid to reduce by about half, about 4 – 5 minutes. Stirring occasionally, being careful not to scorch the cream.
Step 5: If your sauce is too thin, mix cornstarch with cold water to make a slurry. Whisk the slurry into the sauce, a little at a time, to thicken the sauce. Continue until the sauce reaches the desired consistency. Chicken broth can be added one tablespoon at a time to thin the sauce if the mixture becomes too thick.
Step 6: Top with chopped parsley and serve over steak immediately.
Why You’ll Love This Recipe:
- Unctuous Flavor: The deep, earthy flavor of portobello mushrooms combined with aromatic shallots, garlic, and rosemary creates a truly unforgettable sauce.
- Versatile Use: While perfect for steak, this sauce is equally delicious over chicken, pork, vegetables, or even pasta.
- Elevates Any Meal: Turn an ordinary dinner into a gourmet experience with minimal effort.
- Rich and Creamy Texture: The heavy cream adds a luxurious texture that coats the palate and enhances every bite.
- Impressive Yet Easy: This recipe is simple enough for a weeknight dinner but impressive enough for a special occasion.
Serving Suggestions:
- Drizzle generously over grilled or pan-seared steak.
- Serve with roasted vegetables like asparagus, potatoes, or Brussels sprouts.
- Toss with your favorite pasta for a creamy mushroom sauce.
- Use as a topping for burgers or sandwiches.
- Serve alongside a crusty bread to soak up every last drop of the sauce.
Tips:
- For a deeper flavor, use a high-quality port wine or Merlot.
- Adjust the amount of garlic and rosemary to suit your personal preference.
- If you don’t have fresh rosemary, dried rosemary can be used, but use half the amount.
- Be careful not to burn the garlic while sautéing.
- For a smoother sauce, you can blend the sauce with an immersion blender before adding the cream.
- Taste and adjust the seasoning as needed.
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutrition Information:
- (Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes)
- Calories: Approximately 250-300 per serving
- Protein: 8-10g per serving
- Sodium: 150-200mg per serving
Conclusion:
This Mushroom Steak Sauce is a culinary gem that you’ll want to make again and again. Its rich flavor and creamy texture make it a perfect addition to any meal, elevating the simplest dishes to gourmet status. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress.
Questions and Answers:
- Can I use different types of mushrooms?
- Yes, you can use a variety of mushrooms such as cremini, shiitake, or oyster mushrooms. A mix of different types can add complexity to the flavor.
- Can I make this sauce ahead of time?
- Yes, this sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Can I freeze this sauce?
- While you can freeze this sauce, the texture may change slightly due to the cream. It’s best enjoyed fresh, but if freezing is necessary, store it in an airtight container for up to 1 month. Thaw completely before reheating.
- What if I don’t have wine?
- If you don’t have wine, you can substitute it with additional chicken broth or a splash of balsamic vinegar for depth of flavor.
- Can I make this sauce dairy-free?
- Yes, you can substitute the heavy cream with a dairy-free alternative such as coconut cream or cashew cream. Be mindful that this may slightly alter the flavor and texture of the sauce.
