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HELP! How do I make a great mushroom sauce for steak?

Here are my biggest problems:
1. What liquor do I use? (Sherry?)
2. How do I handle the mushrooms? (Sautee first and then set aside?)
3. Can I use sour cream?

The steak will be on the grill, so no chance to deglaze with wine/liquor.

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  1. I think sherry is lovely with mushrooms. I like to saute mushrooms using Marcella's technique - you could do that, then add the sherry, reduce, add a little stock and then swirl in some sour cream or heavy cream.

    3 Replies
    1. re: MMRuth

      What's Marcell's technique? (I already tried googling this.)

      1. re: NAtiveNewYorker

        I believe MMRuth was referring to Marcella Hazan. You might try googling again.

        I am interested in seeing people's replies to the OP because I, too, think it is a bit difficult to get mushrooms for steak right. Especially if you don't have a pan to deglaze.

        1. re: NAtiveNewYorker

          Sorry for not posting earlier - this is the Marcella mushroom recipe that I use:

          1.5 lbs mushrooms (white or cremini)
          1.5 tsp finely chopped garlic
          1/2 cup extra virgin olive oil
          Salt & pepper
          3 T very finely chopped Italian parsley

          Slice mushrooms 1/4 inch thick. Put garlic and olive oil on medium high heat, stir until garlic is pale gold, add mushrooms and turn to high heat. When all oil is soaked up, add salt and pepper and turn heat to low and shake pan/stir mushrooms. When juices are shed from mushrooms, turn heat to high and boil away juices - 4-5 minutes - stir occasionally. Taste and salt as needed, add pareley stir. and serve.

      2. OK, the purest may not agree, but here is what I do:

        Sautee the mushrooms in olive oil , salt , pepper, and a feww chopped shallots.

        Remove the mushrooms, splash some Madeira wine, add a few tablespoons of Williams and Sonoma veal demi (expensive at $29 for a small jar, but worth it I think). Reduce to thicken, season to your taste , add mushrooms and a tablespoon of butter. Chop some fresh parsley and spoon over / next to steak.

        If you have time to roast veal bones f to make a homemade demiglace, I applaud you ! If not, the small jar from W&S will make 5-6 sauces and is very good. Also, it can be found on sale a few times a year for under $10.

        1 Reply
        1. re: TonyO

          veal, or more usually beef, demi is why restaurant sauces for steaks taste so good.

          i think sour cream really would be overkill.

        2. I start to saute mushrooms in butter and crushed garlic sometimes some fresh rosemary too. After about 5 minutes I add sherry and a dash of balsamic then reduce down. I leave mushrooms in the whole time.

          1. I saute chopped bacon, remove, add onions until wilted, remove, add mushrooms cook until wilted, remove. Deglaze pan with (you decide, I don't like wine with this, usually use beef stock or water and Minor's beef), add packaged Au Jus according to directions, when Au Jus is done, add back removed ingredients.

            If mushrooms are desired, buy or save the smaller ones and cook whole.

            1. Look up the Merlot Sauce recipe on www.epicurious.com. It is to die for. I have been known to drink it straight, no joke.

              1. One fool-proof, easy but fattening sauce that I like for steak or roast chicken takes a pound of mushrooms, a cup of heavy cream, and fresh tarragon. Slice the mushrooms, put in a large sauce pan, sprinkle with chopped tarragon, and pour the cream over. Simmer uncovered until cream reduces and mushrooms are cooked. Add S&P to taste. You can eat this with a spoon.

                1. Here's a recipe that is so good, you won't even need the steak..
                  Mushroom Gravy
                  2 tablespoons unsalted butter
                  6 ounces shitake, cremini, or button mushrooms
                  salt & pepper to taste
                  1 1/2 tablespoons flour
                  1 tablespoon Marsala
                  1 cup vegetable broth
                  2 sprigs fresh thyme
                  1/4 cup heavy cream
                  Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.

                  1. This ginger garlic mushroom cream sauce is great on tuna or beef, or just from a spoon. I prefer to leave out the cilantro and lime. Any type of mushroom works, but I think it's best with 2 or 3 types combined. Thanks to Val to suggested it to me.

                    http://www.epicurious.com/recipes/rec...