Creamy Mushroom Sauce

Name: Creamy Mushroom Sauce
Prep time: 20 min
Cook time: 30 min
Ingredients: 125g / ½ Cup Dried Porcini Mushrooms; 125ml / ½ Cup Red Wine; ½ Shallot; 250ml / 1 Cup Heavy Cream; 250ml / 1 Cup Beef Stock; 2 Tbsp Oil; Salt to Taste; Black Pepper to Taste

Made with Dried Porcini Mushrooms

What do you call a Midas touch for flavor? This smooth and earthy sauce turns every dish it touches to gold. Delicious, mushroomy gold.

Complexity

Nice and Easy

Prep Time

0 H 20 M

Appliance

Hob

Cook Time

0 H 30 M

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Ingredients:

125g / ½ Cup Dried Porcini Mushrooms

Can be fresh if available May be located in different aisles in each store

125ml / ½ Cup Red Wine

Dry wine recommended

½ Shallot

250ml / 1 Cup Heavy Cream

250ml / 1 Cup Beef Stock

Low-sodium or no-salt stock recommended Low-sodium vegetable stock can be substituted

2 Tbsp Oil

Oils with higher smoke point recommended, like avocado or grapeseed oil

Salt to Taste

Salt flakes recommended

Black Pepper to Taste

Tools:

Sieve

Wooden Spoon

Pan

Non-stick recommended

Knife

Cutting Board

About This Recipe:

We're not here to smack talk a nice button mushroom or anything like that, but if you really want that swanky steakhouse feel, you need to kick your mushroom sauce up a notch. Gourmet chefs love porcini mushrooms for their meaty and nutty taste, which is deeper than most mushrooms you'll find at the grocery store. It's a flavor that pairs beautifully with any cut of beef, so we wanted to turn it into a creamy sauce that you can serve with your MEATER creations. Our recipe uses red wine and rosemary to blend with the earthiness of the mushrooms, giving you a delicious autumnal dish at any time of year. See? We're fancy. No matter what kind of steak you like best, adding this mushroom sauce will take it from amazing to amazing-er. If you're not sure which cut you want and you need a little guidance, it works especially well with leaner cuts. In fact, our recipe menu has a couple of combined recipes to help you cook this sauce with either sirloin steak or tenderloin filet. In the very likely scenario that you just can't get enough of this sauce, it can also be an elevated topper for pasta or potatoes. (Just don't tell anyone we suggested this, because the more discerning gourmet chefs might give us an earful.)

Cooking Method:

Soak Mushrooms

Soak your mushrooms in your wine for 10m.

Fresh porcini mushrooms can be hard to hunt down, need really specific growing conditions, and have to be carefully cultivated. As you can imagine, all of this adds up to a hefty price tag. To save our wallets some pain, we chose to use dried mushrooms for this recipe. Soaking them in wine gives them some extra flavor, and it also adds moisture to the mushrooms to revive them and make them easier to chop.

Mince Shallot

Finely chop your shallot.

Shallots are popular in sauces because their flavor is milder and more refined than some other onions. While they're cooking, they also release a subtle sweetness.

Chop Mushrooms

Squeeze the extra wine from your mushrooms, then roughly chop them up. Set the wine aside.

Sauté Shallot

Add your oil to your pan. Sauté the shallot on high heat until it's translucent, stirring frequently.

As a general rule, when sautéing multiple ingredients, allium vegetables (look at us with the scientific terms!) like onions and garlic should always be added before anything else. This releases the flavor into the cooking oil, and it can be absorbed more easily by the other ingredients.

Sauté Mushrooms

Add the mushrooms to the pan, and keep stirring until the shallot turns lightly brown.

After you've sautéed your shallot, the mushrooms should be added to the pan before any liquid so that they can be exposed to the direct heat and release their flavor. The same goes for any recipe that calls for sautéing vegetables.