Mushroom Wine Sauce For Steaks Recipes

NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE

Steps:

• Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
• Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
• Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
• Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.

MUSHROOM AND WINE STEAK SAUCE

Steps:

• Melt butter in a saucepan.
• Add mushrooms, onion and garlic.
• Saute until golden, about 5 minutes.
• Stir in broth, tomato paste and black pepper.
• Bring to the boiling point.
• Reduce heat and simmer, covered, for 10 minutes.
• Blend cornstarch with water.
• Mix some of the hot mushroom sauce into cornstarch mixture and return to saucepan.
• Cook and stir until clear and thickened.
• Stir in wine and cook until hot.
• Serve over steak, hamburgers or other meat.

MUSHROOM SAUCE

Steps:

• In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
• Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
• In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

JIM'S EASY MUSHROOM SAUCE FOR STEAK

Steps:

• Saute mushrooms in butter and oil for 3-5 minutes, stirring occasionally.
• Add red wine and simmer for a few minutes.
• Add beef broth and simmer to reduce a bit, about 5 minutes.
• Combine flour and cold water and whisk until smooth. Stir into the mushrooms until well blended.
• Season to taste and simmer for about 1 minute, until thickened. If too thick, add a bit more broth.
• Add parsley.

THE BEST CREAMY MUSHROOM SAUCE FOR STEAKS

Steps:

• Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
• Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn't overboil.
• Once the sauce has reduced by half, add crushed garlic and cook for another minute.
• Remove from heat and serve over your favourite meat.
• Simply place saucepan back on low heat and let the sauce "melt" and heat through.

MOOSE STEAK WITH SAUTéED MUSHROOMS AND RED WINE SAUCE

Steps:

• Gather the ingredients.
• Take the steaks out of the refrigerator 1 hour before cooking them, and let them come to room temperature. Pat the steaks dry with paper towels and massage them with 2 tablespoons of olive oil. Season both sides of the steaks with kosher salt and freshly ground pepper.
• Melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the minced shallot, and sauté for 3 to 4 minutes until just starting to caramelize.
• Stir in the wine and coarsely ground pepper, and bring to a low boil. Let the wine boil down until it is reduced to 1/2 cup, about 10 minutes.
• Stir in the beef stock and bring it to a low boil, letting it reduce half again, about 10 more minutes. The sauce should now be shiny with a deep rich brown color. Take the saucepan off the heat. You can prepare the sauce ahead of time and then rewarm it when you're ready to serve the steaks.
• Preheat the oven to 450 F. Melt another 1 tablespoon of the butter in a heavy-bottomed skillet over medium heat. When the foam subsides, add the sliced mushrooms. Sprinkle them with salt and pepper, and sauté them until golden brown. Use a slotted spoon to transfer the mushrooms to a plate and set aside.
• Heat 2 tablespoons of the butter and the remaining 1 teaspoon of olive oil in the same skillet over medium-high heat. When the foam subsides, add the moose steaks and brown both sides, 2 minutes per side.
• Transfer the skillet to the preheated oven, and roast the steaks for 8 to 10 minutes, depending on the thickness of the steaks, to medium-rare. Take care to not overcook, as the meat easily dries out.
• Take the skillet out of the oven and pour the cooking juices from the steaks into the sauce. Rewarm the sauce over low heat, and whisk in the 2 remaining tablespoons butter, 1/2 tablespoon at a time, until the sauce takes on a satiny sheen.
• To serve, scatter some mushrooms over each moose steak, and drizzle the sauce on top and around each steak. Enjoy.

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.

EASY MUSHROOM SAUCE WITH RED WINE

Steps:

• Gather the ingredients.
• Melt the butter with the extra virgin olive oil in a skillet; add the mushrooms and sauté for 3 to 5 minutes, stirring occasionally.
• Add the red wine and simmer for a few minutes.
• Add the beef broth and simmer to reduce a bit, about 5 minutes.
• Combine the flour and cold water in a small bowl or cup and whisk until smooth. Stir into the mushrooms until well blended.
• Season to taste with salt and pepper and simmer for about 1 minute, until thickened. If the mixture is too thick, add a little more beef broth.
• Add the parsley and more salt and pepper to taste.
• Spoon on top of your beef dish and enjoy.

MUSHROOM AND RED WINE STEAK SAUCE

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.