{"id":322,"date":"2021-08-02T15:47:36","date_gmt":"2021-08-02T15:47:36","guid":{"rendered":"https:\/\/prisedujour.com\/?p=322"},"modified":"2022-09-16T02:00:34","modified_gmt":"2022-09-16T02:00:34","slug":"rich-creamy-wild-mushroom-steak-sauce","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/08\/02\/rich-creamy-wild-mushroom-steak-sauce\/","title":{"rendered":"Sauce aux champignons sauvages riche et cr\u00e9meuse pour steak"},"content":{"rendered":"\n

The Steak: the perfect Sunday night treat and a good mushroom wine sauce is the best way to compliment the taste of your steak.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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 <\/span>amazon<\/a> have great ones!)<\/span>. However, even white mushrooms from the grocery store will do the job just fine.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

On this, enjoy this wonderful family recipe!<\/p>\n\n\n\n