Richard’s Mushroom Sauce
August 1, 2010
My friend Richard, who like me is a foodie, shared his own version of a very delicious mushroom sauce that I made last night. Definitely a winner, great job Richard and thanks for sharing! We served it smothered over barbequed rib eye’s, mashed yukon gold’s, and fresh broccolli. YUM!
Cremini mushrooms = crimini mushrooms = italian brown mushrooms. All three of these mushrooms are one in the same and closely related to the common white mushroom, but creminis provide much more flavor. Portabella mushrooms, their just a large cremini. Curious about the benefits of creminis, I was pleasantly surprised to learn they contain a high level of zinc (aids in a healthy immune system), anti-cancer properties, a good source of iron and calcium, and lastly continuous research shows that regular consumption of creminis acts as a barrier of the develpement of Alzheimer’s disease and certain age-related cognitive disorders, according to this link here. Please enjoy!
For more mushroom sauce recipes, click here.
- 1 sweet onion, chopped
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 lb. cremini mushrooms
- 1 tbsp. Dijon mustard
- ¾ cup red wine
- 1 tsp. Italian seasoning
- 1 can beef stock (or vegetable)
- 2 tbsp. sour cream
- 1 tbsp. Worcestershire sauce
- Salt and pepper
- 1-2 tbsp. Kitchen bouquet (optional)
Divide mushrooms in half, roughly chop one half, slice the other half. In a large nonstick pan add olive oil and butter over medium heat. Add chopped onion and sauté until translucent, about 8 minutes. Add the chopped mushrooms, ½ tsp. fresh black pepper. Sauté for 5 minutes stirring occasionally. Add the Dijon mustard, cook for 2 minutes. Add the red wine and italian seasoning, bring to a boil and simmer until reduced by half. Add ½ can beef stock, a large pinch of salt and pepper and reduce by half. Cool for about 5 minutes.
Pour sauce into a blender and pulse on and off for about 20 seconds. Add sour cream and worcestershire, pulse for another 10 seconds. Pour sauce back into your pan with the remaining beef broth, add the remaining sliced mushrooms and cook over low heat until mushrooms are tender. (The optional kitchen bouquet, is to give your sauce a deep rich brown color, if necessary). Serve immediately over meat of your choice.
Serves: 4
Total time: 45 minutes
Related posts:
- Sauteed Chicken with a Cremini Mushroom Sauce
- Pork Mushroom & Snow-Pea Stir-Fry
- Baked Penne with Meat and Mushroom Sauce
