"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 10-07-2007, 06:49 PM   #1
Assistant Cook
 
Join Date: Oct 2007
Posts: 5
ISO Simple Mushroom sauce for steaks

Hi everyone,

I have recently gotten interested into cooking. By watching a great deal of good eats, and by trying out many recipes, I have gotten to a point where I actually enjoy what I prepare.
I just got into the art of sauce making. I now know how to prepare the bechamel and the hollandaise sauces. I was told that these are mother sauces in french cuisine, and that the have many derivative "small sauces."
I am looking for such a sauce, deriving from one of the two, that tastes like a creamy mushroom sauce to complement my steaks.
I couldn't find one that fits this description. Can anybody help?

Thanks!

__________________

__________________
graffitici is offline   Reply With Quote
Old 10-07-2007, 06:53 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
You could just slice and saute the mushrooms in butter separately, then add them to one of your sauces. HTH.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 10-07-2007, 07:22 PM   #3
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by graffitici View Post
Hi everyone,

I have recently gotten interested into cooking. By watching a great deal of good eats, and by trying out many recipes, I have gotten to a point where I actually enjoy what I prepare.
I just got into the art of sauce making. I now know how to prepare the bechamel and the hollandaise sauces. I was told that these are mother sauces in french cuisine, and that the have many derivative "small sauces."
I am looking for such a sauce, deriving from one of the two, that tastes like a creamy mushroom sauce to complement my steaks.
I couldn't find one that fits this description. Can anybody help?

Thanks!
Congratulations, graffitici, on tackling sauces. Look here for a discussion of the mother sauces. There's a lot of good information there.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-07-2007, 08:08 PM   #4
Assistant Cook
 
Join Date: Oct 2007
Posts: 5
Thanks to both for your answers. I did think about sauteeing mushrooms, and adding that to the sauces (after all, it is a mushroom sauce). What I couldn't figure out is to which sauce to add them. For instance, if I added it to bechamel, would it actually work? Or if I added mushrooms to cream, would that have the thick texture (that will "coat the back of the spoon").

I figured there may be some well-known sauces (with fancy names, like Mornay or Soubise) that would be both easy to prepare once I have the mother sauce, and complement a good pan-seared steak (most of the mushroom recipes I found were for chicken...).
Is there such a sauce?
__________________
graffitici is offline   Reply With Quote
Old 10-07-2007, 11:13 PM   #5
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214

Mushroom sauce
1/4cup onion minced fine
1/2cup green onion tops chopped
2 toes of garlic minced fine
1 cup sliced mushrooms
1/4cup tomato pulp diced
1 quart Brown {rich}
1/4cup red wine
2 TBL paprika
pinch cayenne pepper
salt to taste

Sauté onions, garlic, mushrooms. Add tomatoes and wine, simmer five minutes
Add brown gravy and seasonings and simmer 15-20 minutes longer


I have made this mushroom sauce in huge quantities for banquets and general line use. It is the best I have ever come across

Chef
This is made with brown sauce but very very good
__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 10-07-2007, 11:39 PM   #6
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I have to admit that my favorite mushroom "sauce", such as it is, to accompany steak is simply to saute some nice fresh sliced mushrooms (any type - white button, cremini, shitake, or a mix) in a goodly amount of butter, add several splashes of dry sherry, season to taste with some salt & freshly ground black pepper, & pour over the steak. Sometimes I add some thinly sliced onions to the mushroom saute as well.

Except for the occasional Bearnaise, I've never been much of a fan of cream sauces for steak.
__________________
BreezyCooking is offline   Reply With Quote
Old 10-07-2007, 11:46 PM   #7
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
I’m going to agree with BreezyCooking here! Too many recipes I see try to over-power the natural flavor of the steak. Make your sauce a COMPLIMNENT and not an envelope. You want your steak to be number one here. A simple mix of some butter, red wine, and shrooms, stirred till the red wine is reduced and you’re good to go….maybe add some onions or garlic! Keep it simple for good beef!
__________________
keltin is offline   Reply With Quote
Old 10-08-2007, 02:43 AM   #8
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Fresh Shiitakke, portabellas, and porcini mushrooms, caramelized eshallots, a good port, a sprig of rosemary, and some demi glace.

Start with a little oil and butter, add eshallots, then mushrooms, then rosemary, add port(enough to cover) reduce, finish with demi, mount with a little butter and even a little dijon mustard(for lamb).

Just my $.02
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 10-08-2007, 12:06 PM   #9
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
graffitici, you're on the right track with "mother sauces", you just don't have the right one.

There are five Mother Sauces, bechamel, hollandaise, veloute (thickened white/chicken stock), espagnol (thickened brown/beef stock), and tomato.

I would make a little Espagnol (a.k.a. Brown Sauce), and hold that on the side. Slice up some mushrooms (white, portobello, shiitake, and/or others), some shallots, and add a little diced garlic. Saute in clarified butter until they're limp and starting to caramelize slightly. Deglaze with a little red wine, then add the brown sauce. Stir to combine, then season to taste with salt and pepper.

If you really want a treat, look into "demi-glace", and use some demi instead of the brown sauce.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 10-08-2007, 02:06 PM   #10
Assistant Cook
 
Join Date: Oct 2007
Posts: 5
Thanks everyone for your inputs! This was my first post to this forum, and I was somewhat worried that I would get a lot of answers urging me to google "mushroom sauce" (which I did)! I am glad that nobody actually did that. What a great community!

As to your answers, I think I am starting to grasp the general idea behind making such mushroom sauces. The key, it seems, is to start by sauteeing mushrooms, along with other aromatics (like shallots, garlic, rosemarry, tarragon etc..), then deglaze using wine/port, and finally thicken it using a brown sauce/espagnole/demi-glace.

It seems like my next stop for me would be to get into making all these brown sauces. I had actually looked into the espagnole, but the recipe on wikipedia was terribly intimidating.
It tells you how to make it using "several gallons of water", "30 pounds of beef bones" and "several pounds of vegetables." I thought the espagnole was a kind of industrial sauce, not meant to be prepared by a home-cook like me...

BreezyCooking and keltin, your point is well-taken. I will try that too next time I make a steak, to keep it more simple so that I wouldn't overwhelm the taste with cream.

Thank you all!
__________________

__________________
graffitici is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.