Hey everyone! My apologies for taking so long to post. I have been traveling for work. I had planned to continue posting nightly. As you have seen, I didn't quite keep up with my hopes.
Better late than never, here's a recipe, adapted from one by the Food Network Kitchens.
One of the great things about those old-fashioned steakhouses is the wonderful mushroom wine sauce. You don't need to spend that kind of money these days. Grill your own steak with your favorite rub or marinade and top it with this creamy mushroom/shallot sauce. It was wonderful over grilled steak, laid in a bed of sauteed fresh spinach. But it would also be fantastic on a turkey or beef burger.
Makes 4-6 servings
Ingredients:2 tablespoons unsalted light butter
1 pound assorted mushrooms, such as button, shiitake, cremini, or portobello, cleaned, trimmed and sliced
1/2 teaspoon kosher salt
2 cloves garlic, minced
2 shallots, diced
1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup dry red wine
2 tablespoons low-fat buttermilk
1 tablespoon finely chopped flat-leaf parsley leaves
1 teaspoon finely sliced fresh chives
Heat a skillet over medium-high heat, add the butter and mushrooms. Cook the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Add the red wine and scrape up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the buttermilk, parsley, and chives and combine.