The Steak: the perfect Sunday night treat and a good mushroom wine sauce is the best way to compliment the taste of your steak.
The base for this recipe was thought to me by my mother. We used to always eat this sauce with roast beef or the Christmas turkey. I later on learned that it is the same base as other classic recipes such as steak Diane.
I decided to give it my own little twist by adding Dijon mustard, Worcestershire sauce and by incorporating my freshly harvested mushrooms. The Dijon mustard and Worcestershire sauce add depth and a slight acidity to the sauce, which balances well fattier cuts of meat.
For this recipe, I recommend using milder taste mushrooms, such as oyster mushrooms, morels, puffballs. If you do not pick mushrooms, a dehydrated mushroom mix will do perfectly (Costco and amazon have great ones!). However, even white mushrooms from the grocery store will do the job just fine.
Most wild mushrooms should be cooked separately and added at the very end. If the mushrooms are cooked for a certain time with the sauce, they will absorb all the sauce. You will end up with barely any sauce and mushrooms that taste like wine. Therefore, cook them separately. Their taste will still be respected.
On this, enjoy this wonderful family recipe!
Rich Creamy Wild Mushroom Steak Sauce
3
servings5
minutes15
minutes20
minutesIngredients
1 1/2 cup of wild mushrooms, sliced (I used oyster mushrooms)
1/4 tsp of salt (or more to taste)
1/2 onion, finely diced
1 garlic clove, minced
1 tbsp of butter
1 cup of red wine for red meat or white wine for white meat
1 cup of chicken stock
1 tsp of Dijon mustard
2 tsp of Worcestershire sauce
1/3 cup of heavy cream (35%)
Directions
- Heat a small non-stick skillet under medium-low heat. Add the mushrooms and the salt. Let the mushrooms sweat their water while stirring occasionally for 10-15 minutes. Remove from heat and reserve for step 5.
- While you cook the mushrooms, cook your steak the way you like it. When your steak is done, remove from the skillet and do not wash your skillet! Immediately after you have removed your steak, reduce the heat to medium and add the onion, the garlic and the butter. Cook for 2 minutes while constantly stirring.
- After the 2 minutes, add the wine and turn the heat to high. This is when you do the show: when the wine starts bubbling heavily, burn the alcohol vapors with a lighter. Shake the pan as the fire is burning to keep the flame supplied with alcohol. After 30 seconds, all the alcohol will be evaporated and the flame will die off. However, your guests will be impressed! haha
- Add the chicken stock, the Dijon mustard and the Worcestershire sauce. Let the sauce reduce under high heat to half to a third of its original volume, around 5 minutes.
- When the sauce has reduced, add the cream and the cooked mushrooms. Cook for an additional minute. Adjust the seasoning to taste, and Voilà!
- Serve the sauce on a good steak, or chicken breast, or any other meat (even wild game meat)!
Recipe Video
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, white mushrooms, to name a few.
- The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon have great ones!).
- Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a mild to moderate taste such as oyster mushrooms, morels, puffballs, to name a few.
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