Make Ahead

Wild Mushroom & Green Onion Sauce

April 14, 2011
0 Ratings
  • Makes 1 1/2 to 2 cups
Author Notes

Usually I like my steak naked, but after eating the 'Steak Frites' at Beacon Hill Bistro in Boston and tasting the 'sauce' I decided I had to try to replicate it making it my own. So, I began experimenting with things, and this recipe is what was born! —Ally's Kitchen

What You'll Need
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 2 cups Oyster, Shitake, Baby Bella mushrooms (or your preference of types!)
  • 1/2 cup Fresh chopped basil, thyme, and Italian flat parsley
  • 1 1/2 cups Beef broth
  • 1 cup Red wine
  • 1/2 cup Green Onion/tops (chiffonade cut)
  • 1 1/2 tablespoons Cornstarch
  • n/a dashes Red Pepper Flakes
  • n/a Fresh ground kosher salt & white pepper to taste
  1. 1. Heat oil and butter in skillet over medium heat. Add mushrooms, basil, thyme, and parsley. Cook about 5 minutes.
  2. 2. Add 1 cup broth and all the red wine and green onions. Bring to boil. Reduce heat medium, simmer, until broth is reduced by one-third.
  3. 3. Combine cornstarch with remaining broth (1/2 cup) in small bowl and blend. Drizzle in slowly to mushroom mixture. Stir constantly about 1-2 minutes or until thickened.
  4. 4. Add red pepper flakes, salt and pepper to taste.
  5. 5. NOTE: If you want a little more a spice, add some red pepper flakes. 6. NOTE: Add a little more freshly chopped parsley when completed and blend.
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