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.
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.