This Steakhouse Mushroom Sauce Reduction recipe is one of my long-time favorites. When I first came up with this was, well to be honest, I don’t even remember. It was that long ago in my career. However, I can assure you that I am its creator, and for that reason I am granting you the right to use this for your PERSONAL AT HOME USE ONLY. IT IS NOT TO BE USED FOR PROFIT OR GAIN WITHOUT MY EXPRESSED WRITTEN CONSENT TO DO SO.
First, I have used all levels of quality ingredients over my many years in the restaurant business. And those that I have spent inside commercial kitchens. Working many countless and thankless hours, only for the masses to rush through our dinettes, booths, and tables without even giving a second thought as to how many trials, errors, and do-overs a chef is willing to go through for them. Our customers. Or the sacrifices that we are forced to make, by working only with those level of ingredients that the owners are willing to supply. Thus limiting our creativity and level of flavor harmony that we can conduct to dance across your taste-buds. So don’t worry if your ingredients are “good enough”, I am sure they will do the trick!
A Chef’s appreciation…
Don’t get me wrong – there are some true die-hard foodies out there, and professional chefs, who utilize their skills to develop a true customer following. Customers that will follow a great Chef from one location to another, in the same way you follow your favorite hairdresser to their new salon-chair. And those customers are truly appreciated!
Secondly, contained in our recipe pages, you will find other hidden values and gems for you to discover along the way. From our Wine of the Month Club – featuring Fine Wine from the Napa and Sonoma Regions of California and several other locations from around the world. All brought to your door from our very own California Tasting Room. You can find more information about our Fine Wines here.
Recommendation:
I recommend this reduction/accompaniment side dish below to be served with just about any cut of steak or cut of meat that you prefer. Grilled to your choice of doneness. Increase the size of the mushrooms and replace them with Large Whole Portabella Caps, the 4″ to 6″ size, as a meat replacement option. Grilled just right, these can be just tasty as any steak!
Mushroom Reduction Ingredients:
- 1 lbs. Baby Bella (Cremini) Mushrooms
- 5 Large Fresh Garlic Cloves – Crushed Garlic Equivalent
- 1 Shallot – Finely Minced
- 1/4 Cup Worchester Sauce
- 2 Tbsp. Soy Sauce – Low Sodium is best
- 2 Cups *Paso Robles Cabernet Sauvignon* – available from our Fine Wine of the Month Club, (I went with a 2018 Vintage- YUM!)
- 2 Tbsp. Hot Sauce (Choice of Heat Intensity)
- 2 Tbsp. Gravy Master
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Black Pepper
- 1/2 Tsp. White Pepper
- 1/4 Tsp. Cayenne Pepper
- Juice of 1 Lemon
- 2 Bay Leaves
- 4 Cups of Beef Stock, Au Jus or Pre-Mixed Beef Bullion Base
- 1/2 Stick Unsalted Butter
- SALT TO TASTE – See Note in steps below
Directions:
- Start out by washing and removing any dirt that remain on the mushrooms. After washing, give them a quick 5 minute steam to help release the water contained in the mushrooms.
- Place a large stock pot on medium-high heat. You will need to consider the amount of liquid total for the size batch you are making.
- Combine the butter, shallot, garlic and sauté until the garlic becomes aromatic.
- Add your dry ingredients (except for Bay Leaves) and gravy master. Let the seasonings combine their flavors for a few moments (2 – 3 mins).
Time to get wet:
- Next add your Paso Robles Cabernet Sauvignon Fine Wine and other wet ingredients, Bay Leaves, and Mushrooms. Bring to a slow simmer and allow to simmer for around an hour. You’re looking for the liquid to have reduced by around 1/2 to 2/3 of its volume.
- Cool to serving/holding temperature or cool properly for storage under refrigeration for up to 4 days in the fridge. Can be reheated by bringing to a slow boil etc.
- After cooling to serving/holding temp, be sure to salt to taste. The Paso Robles Cabernet Sauvignon, tends to have a salt and pepper flavor profile, and you won’t want to overdo it and ruin your dish!
In conclusion, I hope that both you and your dinner guests enjoy this reduction. It is a great accompaniment to any main entre meat coarse. Be sure to tell your friends where you got the recipe or keep it as your own little keepsake.
Response Magic