I've got 2 nice steaks...how can I make a good mushroom sauce for them?

Question

I have some sliced white mushrooms and I'd love to make a sauce for the steaks. I once had an awesome sauce that contained balsamic vinegar and I think red wine with the mushrooms. I'd like to recreate something like that. Angel hair pasta is the side dish. Shiraz is being served with dinner.

Answer 1

sautee the mushrooms in butter, add a little more butter and make a roux, when the flour taste has cooked out add red wine and whisk until finished. You could also pair the mushrooms with shallots

Answer 2

Red Wine and Wild Mushroom Sauce





1 tablespoon unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

YOU CAN SUB ANY MUSHROOM FOR THE WILD ONES

Answer 3

Here is the Easiest Mushroom Sauce you will ever make, and you can use it in many ways. I can of "condensed mushroom soup", (i like "Campbell's) but anyone of them will do. In a frying pan you can cook your steak and fresh mushrooms. In a small pot, dilute the "mushroom soup" by only 1/3 liquid! and warm. You can make your "angle hair", but this sauce is terrific on "linguine", and you can top it off with some grated cheese. So, you have the steak & mushrooms, the pasta & mushroom sauce. and it only takes the length of time to do it all, in the time it takes to cook the pasta. Serve a "green" salade with this, for colour. Always serve a "white" wine with pasta. If you like "red", drink that following the meal. Merry Christmas.

Answer 4

Here is my favorite:after the steaks are cooked remove from pan to warmed plates to rest - then put 2 tablespoons butter in the pan add mushrooms, Kosher Salt, fresh ground pepper and allow mushrooms to reduce you can serve as is or add 1/2 cup red wine or whiskey and reduce then drizzle over steak. Good Luck!

Answer 5

Grilled Sirloin Steak with Mushroom Wine Sauce

Ingredients:

4 to 6 center cut top sirloin steaks
1 1/2 teaspoons lemon pepper

Mushroom-Wine Sauce:

8 ounce fresh mushrooms, sliced
1 cloves garlic, minced
2 tablespoons onion, finely chopped
2 tablespoons butter or margarine
1 tablespoon flour
1-1/2 tablespoon tomato paste
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup dry red wine or Madeira
1/4 cup beef stock or broth

Preparation:

To prepare wine sauce, sauté mushrooms, garlic and onion in melted butter or margarine in saucepan until mushrooms are tender. Add flour, stirring until blended, cook over medium heat for 1 minute, stirring constantly. Blend in tomato paste, salt and pepper, stir in wine and stock until well-blended. Simmer 20 minutes, stirring occasionally. Adjust seasoning if necessary.

Sprinkle steaks with lemon pepper. Grill steaks over moderately hot coals for 5 to 8 minutes per side for medium rare, or to your desired degree of doneness. Serve with Mushroom-Wine Sauce.

Answer 6

I love angel haired pasta and steak! na d mushrooms! Here is a great recipe for a mushroom steak sauce!Good luck! Merry Christmas!

http://www.cooks.com/rec/view/0,1915,153173-252199,00.html

Answer 7

i have two recipies that I use from Epicurous that you can use and tweak to fit your meal:

Pepper Steak:
3 tablespoons butter
2 large shallots, sliced
1 1/2 pounds mushrooms, thickly sliced
1 tablespoon all purpose flour
1 cup Zinfandel
1/2 cup ruby Port
1/2 cup low-salt chicken broth
1 1 1/4-pound top sirloin steak, about 3/4 to 1 inch thick
3/4 teaspoon ground black pepper
1/2 teaspoon salt

Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. Add flour and stir 1 minute. Add Zinfandel, Port, and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Set aside.
Meanwhile, place steak between sheets of waxed paper. Using mallet or rolling pin, pound steak to 1/2-inch thickness. Coat both sides of steak with 3/4 teaspoon pepper and 1/2 teaspoon salt. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; do not clean skillet. Add mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.

Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.

and

This elegant entrée deserves special accompaniments, like buttered baby carrots sprinkled with chopped tarragon, twice-baked potatoes (available frozen) and a spinach salad tossed with toasted walnuts. New-York-style cheesecake with strawberries provides the properly indulgent finale.
2 10-ounce rib-eye steaks
2 teaspoons coarsely ground pepper
2 tablespoons vegetable oil
3 tablespoons chilled unsalted butter
6 ounces fresh shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup Merlot
1 tablespoon chopped fresh thyme

Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

Answer 8

cream of mushroom soup,saute onions and green peppers,worcheshire sauce, garlic powder

Answer 9

Why, oh why, are you going to RUIN two beautiful steaks with mushroom sauce?

YUCK!!!!!