Deeply browned mushrooms, a little shallot and garlic, thyme and cream. This is the sauce for weeknight sirloin, Sunday roasts and smothered burgers.
Time 20 min · Makes about 1½ cups · Skill Easy
Ingredients
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
- ¼ cup dry sherry or white wine (optional)
- ½ cup beef stock
- ¾ cup heavy cream
- Kosher salt, black pepper and chopped parsley
Method
- Melt the butter in a wide skillet over medium-high heat. Add the mushrooms in one layer and leave them alone until well browned, about 4 minutes, then stir and brown the other side.
- Season with salt, then add the shallot, garlic and thyme and cook 1 minute.
- Add the sherry, if using, and let it cook off. Add the stock and reduce by half.
- Stir in the cream and simmer until thick enough to coat a spoon. Season with pepper and finish with parsley.
Best with
Top Sirloin, Filet Mignon, Sirloin Tip Roast and Ground Beef patties.
Ranch tip
Do not crowd the pan, and do not salt the mushrooms until they have browned. Crowded, salted mushrooms steam instead of sear.