Mushroom Pan Sauce

As the latest polar vortex roars down on us, I am planning my weekend menu, whence I shall demonstrate my latest culinary creations for my wife.

She has requested “Good Food, Nothing too exotic, just hearty, healthy, comfort food.” I had mentioned a mushroom sauce I had created to cover a rice dish, she has expressed an interest in said. Perhaps, I’ll do that, but I’ll find a protein to cover. Steak is always a starter, as is Boneless Chicken thighs or a nice Pork Chop or Tenderloin. No matter what protein I choose, I’ll make sure to incorporate the grease and fond from the preparation into the mushroom pan sauce. As always, I’ll use my cast iron skillet for this.

I’ll brown off my mushrooms, onions, and bell pepper, in the remaining fat and thence deglaze the pan with a decent red wine, reduce, add any dairy, cook down once more and mount with a pat or two of good butter.

Plate the protein on a bed of gravy, and cover with the sauce solids.

Mushroom Pan Sauce

A wondrous accompaniment to many pan fried or roasted proteins. Save the left overs to serve over biscuits or toast the following morning.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 Servings

Ingredients

  

1x2x3x

• 2 tbsp Butter Divided
• 1 ea Sweet Onion Medium, fine dice
• 1 tbsp olive oil Decent Stuff for saute'
• 1 lb Mixed Mushrooms or Button Cleaned and sliced medium thin 1/4"
• 2 sprigs Fresh Thyme Washed, Picked
• 1/2 Cup Red Wine Decent Stuff, Never cook with a wine you will not drink
• 1/4 Cup Stock Beef, Chicken, match the protein or mushroom for veggie
• 1/4 cup Heavy Cream Real Stuff
• Salt and Pepper to taste

Instructions

 

• If there is an excess of fat in the pan remove, if there is a lack add 1 tbsp butter and the olive oil. Foam out the butter, over medium heat
• Add the onion and mushroom, sauté until the onions are translucent, and the mushrooms begin to take color
• Deglaze the pan with the wine, scraping the pan to dissolve the fond. Reduce by half.
• Add the stock, and reduce once again
• Remove from heat, stir in the cream, allow the residual heat to thicken the sauce, if necessary return to low heat, stirring frequently.
• Remove from heat, and mount the last pat of butter, Taste, Season and Balance.
• Plate the protein on a bed of gravy and cover with sauce.

Notes

One can use this on Very Stiff Mashed Potatoes  , Really thinking potatoes formed in a ring, and baked, to give a crisp crust and a creamy interior.   I'd sub the stock for mushroom broth to make a vegetarian dish.

 

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