/ck/ - Food & Cooking

>Fry mushrooms in butter and garlic
>Season
>Pour over cream and let reduce and thicken
>Stir through parsley
>Serve on top of steak
You can crumble blue cheese into it if you like and allow it to melt.

>>15760796
Seems simple enough. What if I add some fresh thyme and worchestire sauce?

>Fry mushrooms, shallots, garlic in butter
>Add scoop tomato paste and brown
>Add red wine and reduce for 10-15 mins on medium
>Add beef stock or mushroom stock and reduce 10-15 on medium
>Puree (or don't)
>Return to pan on medium-low and stir in 3 or 4 pats of cold butter one at a time until thick and glossy

>>15760884
Also optional are your choice of herbs, worcestershire sauce, fish sauce, or anchovy paste

>>15760796
>>15760884
Will this sauce hold for 30 min or so? I don't want to be fucking with the sauce while cooking my steak. Can I make it before hand?

>>15760915
Make it in the pan you cooked the steak in while it rests.

>>15760844
Why would you add worshestire sauce you peasant. Have you ever tried mushroom sauce before? It's suppose to be creamy, not sour.

>>15761082
because i like worshestire sauce

>>15760733
I made
https://www.youtube.com/watch?v=S08WNLUbJYw&t=376s
was pretty good. You could also make something like
https://www.youtube.com/watch?v=wOaETYejHmw
or a Steak Diane. As long as you cook the cream down very gently and do it for a sufficiently long time it has an incredibly rich flavor.

If you want a food sacrilege suggestion, just make bordelaise then add mushrooms to it. Don't ever admit to doing this, but it will be delicious.

>>15760733
>Saute some shallots and garlic in butter(or bacon if you want smokiness)
>Add sliced mushrooms, season with salt and pepper
>cook until mushrooms are partially browned and start releasing some liquid
>add a cup of good quality stock, beef or chicken
>reduce a little
>add half a cup or a cup of heavy cream and reduce until everything is nice and thick
>taste for seasoning

>>15761020
this

>>15760796
>trying to boil off cream
your sauce is now broken

>>15762446
>broken
Bullshit. I reduce cream all the time. Might be a problem if there's too much acid (say from tomato).

For me it's

>sautee mushrooms in butter
>start a roux with butter, stir until lightly browned
>throw in mushrooms, add a clove of garlic, stir until well mixed
>add heavy cream until just a bit thick
>dust with thyme
>bring to a boil, then reduce heat to a simmer
>simmer until reduced and thickened

Probably not something you want on a steak though. I use it with fried pork chops and chicken fried steak. It's fantastic.

>>15760884
This is probably more what you want than a mushroom cream sauce for a steak. I'm not the best judge though, don't typically put sauce on steaks.

>>15762446
Literally how

>>15762639
Pour it on my butthole and lick it clean daddy

>>15762685
why are gays so unrepentantly disgusting

>>15760844
>fresh thyme and worchestire sauce
Can't go too far wrong with such based ingredients.

Fry mushrooms in butter with a sprig of thyme
Remove the thyme
Add brandy to the pan, high for one minute
Turn off the pan, stir in single cream
Salt and pepper
Boom shake shake the room

>>15760733
Take the roasted meat out of the pan, roast mushrooms in clarified butter, later add finely chopped shalotts, deglace with white wine, add cream + veal fond and reduce heavily. Before serving squeeze a little bit of lemon juice into the sauce and add lots of parsley.
Also add demi glace if you have some frozen or so if you want it to be more dark and flavourly intense.

>>15760733
Imagine going to all the effort of making such a nice meal and then pairing it with Barefoot Merlot.

I hope it was just cooked with.