Kelly's Mushroom Sauce

taylortwo's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 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:

1. Melt the butter and the oil in a large skillet over medium heat.
2. Add the mushrooms and sauté about 3 minutes.
3. Stir in 1 cup of the beef broth and both of the mustards.
4. Increase the heat to high and boil to reduce by half (about 5 minutes).
5. Add remaining broth 1/4 cup at a time, boiling until sauce is reduced by half with each addition.
6. Stir in the cream and boil until sauce coats the back of a spoon (about 3 minutes).

Reviews

[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!

[Mirj]

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!