Best 9 Wild Mushroom Sauce For Steak Recipes

WILD MUSHROOM SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

RED WINE AND WILD MUSHROOM SAUCE

Steps:

• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

MUSHROOM SAUCE FOR STEAK

Steps:

• Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
• Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

SAUTEED WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

ROAST FILLET OF BEEF WITH WILD MUSHROOM SAUCE

Steps:

• Preheat oven to 450 degrees.
• Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.
• Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.
• Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
• Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
• Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.
• Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.

VENISON STEAKS WITH WILD MUSHROOM SAUCE

Steps:

• Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
• In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

WILD MUSHROOM SAUCE

Steps:

• Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
• Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.

STEAK AND WILD MUSHROOM PIES

Steps:

• Preheat oven to 200 degrees Celsius Cut out four 4 1/2 inch rounds of puff pastry. Place on a baking tray and score in a lattice pattern across the top. Brush with beaten egg and bake 10-15 minutes until golden.
• While pastry is cooking, heat 1 Tbsp oil in a skillet. Add mushrooms and stir-fry 2-4 minutes until softened. Season with salt and pepper and transfer to a plate. Add remaining oil to pan and cook half the steak. Stir fry 2-3 minutes and transfer to a plat, then repeat with other half of the steak.
• Pour the gravy into the pan, stir in mushrooms and simmer 4-5 minutes. Add the meat to the skillet and cook another minute or two. add between 50-75 ml water.
• Stir parsley into the sauce, divide mixture between four plates, and top each serving with a pastry 'lid'.
• Delicious with boiled new potatoes and a green salad.

STEAK AU POIVRE WITH WILD MUSHROOM AND BOURBON SAUCE

Steps:

• Rub the steaks with the pepper.
• (The chef recommends coarsely ground versus cracked pepper so that it is less hot and spicy but I've used cracked pepper-in fact more than the recipe calls for-it's your call).
• Put the steaks in a shallow dish and pour 1/4 cup of the bourbon on them.
• Cover with plastic and let sit at room temp for 1-2 hours.
• Put the mushrooms in a small bowl, pour the boiling water over them and let them sit for 20 minutes.
• Preheat the oven to 225 degrees.
• Remove the mushrooms but save the liquid.
• Rinse the mushrooms well, cut off any tough bits and discard.
• Finely chop the mushrooms.
• Strain the liquid through a sieve lined with cheesecloth and save 1/2 cup of it.
• In a large heavy skillet, heat the oil and butter over high heat until just beginning to glisten.
• Add steaks and cook until browned, about 2 minutes a side.
• Remove from heat and add the other 1/4 cup of bourbon.
• Stand back, ignite with a long match, then shake the pan until the flames die down.
• Transfer the filets to a heatproof platter and cook in the oven until done, about 15 min.
• for medium.
• Add the garlic and shallots to pan and cook over moderate heat, covered, until soft (about 6-8 min.).
• Increase the heat to high, add the 1/2 cup of reserved liquid.
• Cook, stirring constantly, until syrupy, about 2 min.
• Sir in the cream and cook until slightly reduced, 2-3 min.
• Stir in the reserved mushrooms, reduce heat to low, and cook 2 more min.
• Season with salt to taste.
• Transfer steaks to warmed plates.
• Stir any juices from the meat into the sauce and spoon over the steaks.
• Serve immediately.