Garlic Mushroom Sauce

Discussion in 'The Lounge' started by Fat Spottie, Feb 27, 2019.

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  1. Fat Spottie

    Fat Spottie Glorified Fuzzy Specialist
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    Alright, here’s an idea and I’m curious if anyone does anything similar. So I’m thinking, when ever I make red meat I typically add some rosemary (1-2 twigs) and like 3 to 5 cloves of crushed garlic. I leave them with the meat, make it so I can rub some juice on a piece and it gets a carmalized garlic flavor and some rosemary.

    Now, while it taste good... it’s not that umpfff. So I’m thinking, what if I take all that garlic and rosemary along with some of the butter from basting... and add it to a light cream of mushroom soup? So I’m thinking... blitz the rosemary leaves and garlic lightly after removing the steak to rest. Add a bit of the butter used for the steak into a stainless steel pan, then add finely chopped mushrooms. Let the mushrooms reduce a bit and then add the blitzed goodies. Add some shallots to stop the cooking and add some sweetness as it carmalizes. Let them all get to know each other a bit, then deglaze with cognac. Add some chicken stock, let that simmer a bit, and then add some cream.... let it reduce for 5 minutes. Salt and pepper to taste, then top off the meat with the sauce. The only then I’m debating is to pre cut the meat after it has rested so the sauce gets everywhere or serve it over mashed potatoes to enable the person to decide how deep into flavor town they want to go. Opinion.
     
    #1 Fat Spottie, Feb 27, 2019
    Last edited: Feb 28, 2019
  2. Werfless

    Werfless The Coach ..RIP my friends
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    I vote Yes... Lmao.. all sounds better than what I eat every day, ah yes, welcome to poor town..
     
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  3. Fat Spottie

    Fat Spottie Glorified Fuzzy Specialist
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    Hey i had the 19 cent packet of ramen tonight... didn't even have those luxurious dehydrated vegetables
     
  4. William Ritchie

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    This recipe sounds good , the ingredients all go together . I just think you may need to add some acidity ,maybe use some red wine vinegar to step it up a bit , citrus may not be a good fit , If you do cut the meat up in small pieces do it right before you serve otherwise you may toughen it up . For me it would be over a wild rice mixture rather than potatoes . I tend to worry about overcooking , anymore the only red meats I eat are wild game , easily overdone . Thanks for the post !
     
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  5. Fat Spottie

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    Well I was thinking of cutting it into thick strips after the meat had finished resting. Like take a rib eye; cut down along side the bone, and then slice into horiztonal strips assuming the top of the meat is where the bone was actually on the spine of the animal. That way it would all be rare or medium rare and I wouldn’t have to worry about over cooking.

    Would you make more of a pilaf or just cook up some wild grains?
     
  6. William Ritchie

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    I would use a mixture of rice you can usually buy in bulk at most any store has wild , red and brown rice in the mix . Pilaf or steamed your choice with red meat maybe add some tart cherries or cranberries and nuts to the pilaf . Cutting after rest is the best way . In using the red wine vinegar you may just use it to deglaze rather than the Cognac maybe use the cognac instead of the chicken broth at that stage for the taste . Again Sounds real tasty !
     
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  7. salt water guy

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    Wanna say that I enjoy the food related topics in the Lounge... I've been messing around the past week or so trying to get Chicken Tikka Masala dialed in. Tonight I'm trying a grilled variation. A new Indian/Nepalese restaurant opened up near us. The owner is totally cool and -- time permitting -- is quite willing to share recipes, technique, etc.

    As far as the garlic/mushroom sauce, sounds similar to pan sauces that I sometimes make after pan searing a ribeye. Chives, Dijon, Worcestershire also come to mind…(I prefer fresh thyme in something like this compared to rosemary, but hey, why quibble?). Tell us how it turns out...
     
  8. Fat Spottie

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    I like the idea of dijon or Worcestershire with the sauce, maybe some acid and a bit of umami to help develop the flavor of the shrooms.
     
  9. scisports

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    Dang I just ate and I’m salivating lol!!

    You can also choose to deglaze with heavy cream, to forego the soup base...
     
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  10. agrazela

    agrazela Unstable Subgenius
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    Another vote for Worcestershire and Dijon

    No starch or flour for thickening...good choice!
     
  11. old_rookie

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    Instead of cognac you can use a dry red wine. Otherwise nice job on the sauce.
     
  12. kyle12345

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    Gotta love the yellow lentils...
     
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