Can I use white wine instead of brandy or Madeira?

Absolutely! White wine will create a lighter sauce with a brighter flavor profile. Dry white wines like Sauvignon Blanc or Pinot Grigio work best. You might want to reduce it a bit more to concentrate the flavors.

I don't consume alcohol. What can I substitute for the brandy or wine?

You can replace the alcohol with additional stock and a tablespoon of balsamic vinegar or apple cider vinegar for acidity. Consider adding a teaspoon of honey to mimic the subtle sweetness that Madeira or Marsala would provide.

My sauce is too thin. How can I thicken it?

Continue reducing the sauce over medium heat until it reaches your desired consistency. If you're short on time, you can whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the simmering sauce.

Can I make this sauce ahead of time for a dinner party?

Yes! Make the sauce up to the point of adding the cream and herbs. Refrigerate for up to 24 hours. When ready to serve, gently reheat, then add the cream and fresh herbs just before serving.

Mushroom Sauce for Steak Recipe

Description

This savory mushroom sauce for steak is rich, creamy, and packed with flavor from fresh mushrooms, a splash of wine, and aromatic herbs. Perfect as a luxurious topping for steaks or other meats, this sauce is quick to prepare and elevates your meal with restaurant-quality taste.

Ingredients

Units Scale

Main Ingredients

3/4 pound fresh mushrooms, diced or sliced
3 tablespoons unsalted butter
1 shallot, minced
Salt and black pepper, to taste
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1/2 cup venison, mushroom or beef stock
1/3 cup brandy, Madeira or Marsala wine
2 tablespoons heavy cream

Fresh Herbs

2 tablespoons minced parsley, tarragon or chervil

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Instructions

Sear the Mushrooms: Heat a large sauté pan over high heat. Add all the mushrooms and cook, shaking the pan, until they release their water, about 1-3 minutes.
Add Butter and Brown Mushrooms: Add the butter to the pan and toss to combine. Continue sautéing until the mushrooms are nicely browned. Remove mushrooms to a bowl, including any remaining butter.
Cook Steak (optional): If serving with steak, wipe out the pan and use it to cook steaks as desired. Let the steaks rest while making the sauce.
Sauté Shallots: Add the minced shallot to the pan (add a bit more butter if needed). Sauté for 1-2 minutes until golden and aromatic, scraping up any browned meat bits from the bottom.
Combine Mushrooms and Seasoning: Return the cooked mushrooms and their juices to the pan. Season with salt, pepper, and dried thyme. Add the tomato paste and mix thoroughly, letting it cook for about 1 minute until well incorporated.
Add Stock and Wine: Pour in the venison, mushroom, or beef stock, then the brandy or fortified wine. Bring the mixture to a boil, allowing it to reduce and thicken to a creamy consistency, about 2 minutes.
Finish with Cream and Herbs: Turn off the heat. Stir in the heavy cream and fresh minced herbs. Taste and adjust salt as desired. Serve warm over steak.

Notes

You can substitute beef or chicken stock for venison stock.
For a vegetarian option, use mushroom stock and omit serving with steak.
Use your choice of fresh herbs for subtle flavor changes.
The sauce can be prepared in advance and gently reheated before serving.
If you prefer an alcohol-free sauce, replace the wine with additional stock.

Nutrition

Serving Size: 1/4 batch (approx. 1/2 cup)
Calories: 140
Sugar: 2g
Sodium: 210mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg