Recipe by taylortwo
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.
Top Review by Chef MB
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!
- 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
Directions See How It's Made
- 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).