Prep 5 mins
Cook 20 mins
This is my friend's recipe, hence the recipe title. A bit of time involved, but not difficult. She serves it all the time with beef steaks--heavenly.
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 1 lb shiitake mushroom, sliced 1/2 inch strips
- 2 cups low sodium beef broth
- 4 teaspoons coarse grain mustard
- 4 teaspoons Dijon mustard
- 1⁄4 teaspoon black pepper
- 1⁄2 cup heavy cream
- Melt the butter and the oil in a large skillet over medium heat.
- Add the mushrooms and sauté about 3 minutes.
- Stir in 1 cup of the beef broth and both of the mustards.
- Increase the heat to high and boil to reduce by half (about 5 minutes).
- Add remaining broth 1/4 cup at a time, boiling until sauce is reduced by half with each addition.
- Stir in the cream and boil until sauce coats the back of a spoon (about 3 minutes).
FABULOUS!!!!! I, too, used a combination of mushrooms, and it turned out unbelievably good. I made it for a friend's birthday to serve with buffalo steaks, and everyone loved it. We spent part of the meal working out other ways we could use the leftovers...in an omelet, over a chicken breast, mixed with cooked sausage and poured over biscuits, maybe mixed with green beans for an outstanding casserole, over mashed potatoes...whatever you do with this, you can't go wrong!
Totally, completely outstanding! I used a vegetable broth and a mix of shitake and button mushrooms. Served these over potato bourekas and everyone was happy!