Mushroom Steak Sauce
Editor's Note: We think you will enjoy this previously published Zola classic!
I’ve never been that fond of the grill. I think I can trace it back to when I was about 20 years old. I bought a charcoal grill that came in a box. I had to put it together. Even with perfectly clear directions, it still took me five hours to get that thing ready to cook a hotdog. It wasn’t the most expensive grill so it didn’t last more than one summer, either. I was so disappointed.
I'm also slightly afraid of propane. Now that we have a gas grill, I’m never the one to change the tank. I leave that to my husband.
Ever since I was a little kid I remember the day the grill got cleaned was a big, dirty deal. Now I realize you really shouldn’t wait for a big day to clean the grill. It should be done much more often than that. But as a kid, I can remember my mom getting out the bucket, the big rubber gloves, a hose, and cleaner. I think she even used oven cleaner on the grates. I can still conjure up that smell and see the grit and grease and goo. There was lots of grunting involved in cleaning the grill. It was all a big YUK.
Nowadays we don't use things like smelly chemicals on the grill. So I did a little research on grill cleaning. I found a couple of YouTube clips that had some neat grill cleaning advice...
Mushroom Steak Sauce
Smell this sauce before you put it on your steak and you’ll swear you’re in an old-time steakhouse. The addition of the Worcestershire and Dijon elevate this simple sauce.
Servings: Serves up to 4.
8 oz of sliced mushrooms (You can use button, shitake, or cremini. I say sliced because it makes it even faster!)
3 Tbl of butter or ghee
1 1/2 tsp of minced garlic (Jar garlic will work.)
1/2 cup of chicken or beef broth (I use low sodium.)
1 cup of heavy cream
2 tsp of Dijon mustard (You can use different mustard, but this is my fave.)
2 tsp of Worcestershire sauce (In my opinion, this is the secret to this sauce.)
1/2 tsp of grated sea salt (Or to taste)
1/4 tsp of grated pepper
Melt the butter or ghee in a saute pan set at medium-high. Add the mushrooms and garlic. Saute for about three minutes or until the edges of the mushroom begin to brown. Stir often to keep the garlic from getting burned.
Stir in the broth, cream, mustard, Worcestershire, salt, and pepper. Cook and stir periodically for five to eight minutes or until it is reduced to your liking. I like it thick and creamy. Taste and add salt and pepper. Stir and taste again. Pour over your cooked steak and enjoy!