Monday, August 15, 2011

Mushroom-Basalmic Sauce: a perfect topping for steaks

Flavorful crimini mushrooms shine in this tangy reduction, but it works with any type of mushroom. (Note:  if you choose portobello mushrooms, remove the black gills.)  Serve atop a delicious grilled steak, or spoon it onto a side of pasta.


1/2 lb mushrooms, sliced
1/2 cup olive oil
1/2 cup chopped shallots
2-3 garlic cloves, minced
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
Optional spices:  pinch oregano, basil, marjoram, thyme, and/or rosemary


1.  Heat the olive oil in a large skillet over medium heat.

2.  Add the mushrooms, stirring to fully coat them in the oil, and saute for 3 minutes.

3.  Add the shallots, garlic, and dried herbs.  Saute for 2 additional minutes.

4.  Add the vinegar and Worcestershire sauce, stirring to fully incorporate.  Bring to a simmer and then reduce the heat to low.

5.  Allow the sauce to simmer for 20-25 minutes, stirring occasionally to prevent scorching, until it begins to look like a syrup.  Remove from heat and serve.

Reheating note:  This sauce will keep in the fridge for up to 3 days.  Reheat in a small pan over low heat, stirring to prevent scorching.

1 comment:

  1. Loved this recipe, however the oil amount was way too much, and I only used 1/2 of what was called for.