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Old 10-08-2007, 01:12 PM   #11
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Join Date: Oct 2006
Location: New Jersey
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2 packs of button or cremini mushrooms
3 Sliced Shallots
3 whole fresh thyme sprigs
1 T butter
S & P
1/4c Cognac or Brandy
Beef Stock (or Chicken Stock)
1 T. Butter
1/3 - 1/2c Heavy Cream (you can leave this out and add juice from 1/2 lemon)

Tip: Make sure you really reduce the sauce so it becomes thick enough to coat to the mushrooms and not spread all over the plate.

You can make this as a side dish as well as change the stock for flavor.

Heat oil and sautee the mushrooms until golden, add the shallots and a good pour of liquor, flambe to remove the alcohol (and impress your guests), reduce. Add 3/4 to 1 cup stock, thyme, butter S & P and reduce to half. Finish with 1/3 cup cream and reduce to half again. Plate.

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Old 10-09-2007, 10:15 AM   #12
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Just reduced the quantities of all the ingredients from the Espagnol recipe you found.

Also, if you run a search on this board, using my handle and "Beef Stock 101" as the search topics, you should find my thread about making homemade beef stock from earlier this year.

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Old 10-16-2007, 12:18 AM   #13
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if you want something really quick and simply sautee some mushrooms and carmalize some onions while cooking the steak... when the steaks are done remove them and add 1/4 cup of beef stock and a tablespoon of cornstarch to the left over juices in the pan. makes a quick tasty sauce.

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