JoeC's mushrooms for steaks

buzzard767

buzzard767

golfaknifeaholic
Thanks Joe. I made this tonight. So much for my old, bland recipes. Yours is the best.

"I do my sautéed mushroom a bit different though with shallots in clarified butter (ghee) and EVOO. Then add the mushrooms, and let cook for about 5 more minutes now add red wine, balsamic vinegar, thyme, tarragon and reduce about 50% then salt and pepper to taste."

Buzz
 
Glad you liked them Buzz. I actually tried this with my usual method of cooking, towing stuff at the pot I think will be good together and keeping what stick method. :blush:
 
I must have missed that post... or it is my poor memory playing games with me again LOL.
But yes that does sound real good!
 
Actually I didn't post a recipe since I don't have one. We discussed sautéed mushrooms in a PM and he quoted what I posted.

I have used all types of mushrooms with this but most of the time button and crimini (baby portobello) simply because they are easy to find most of the time. I simply preheat a pan then add some extra virgin olive oil and throw in some thinly slice shallots. I let those cook down a couple of minutes then add some ghee (clarified butter) or whole unsalted butter. At this point I add my mushrooms (type, mix, or cut style doesn't really matter in most cases) and let them cook for about 5 minutes on medium high heat. Now I add wine (white/red is up to your), balsamic vinegar, about a table spoon of each thyme and tarragon depending on how much I'm making. I now reduce it down to a simmer and let it reduce about 50% or so then salt and pepper to taste. This is my standard mushroom steak topping and I don't measure much so I don't really have exact measurements since it really doesn't seem to matter as far as taste goes. The liquid is also a great steak sauce even by itself without the mushroom but I love the mushroom taste.
 
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joec said:
Actually I didn't post a recipe since I don't have one. We discussed sautéed mushrooms in a PM and he quoted what I posted.
Click to expand...

And there ya go. I have burned your recipe into my brain and will use it every time steak is on the menu. Thanks again JoeC.
 
I had someone ask for sauteed mushrooms last night with their steak. I used a mix of sliced buttons and shiitakes (what I had within easy reach on the line). Sauteed in clarified butter, then hit it with a little bit of au jus and red wine. Reduce au sec (almost dry) and place the mushrooms on the plate. Yummy!
 
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