How To Make Mushroom Sauce || Cara Di Falco || Cara's Cucina

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive depending on the type.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is healthier and can be made from scraps.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is often cheaper.

Heat a pan over medium heat and add 2 tablespoons of extra virgin olive oil and 1 tablespoon of butter until melted.

Add 2 shallots and 3 cloves of garlic to the pan and sauté for a couple of minutes until fragrant.

Add 8 ounces of sliced white mushrooms to the pan, season with salt and black pepper, and cook for about 5 minutes until they release their juices and deepen in color.

Spread the mushrooms to the side of the pan, add a drop of oil, and sprinkle in some flour to create a roux, cooking it briefly until it bubbles without browning.

Add 1 cup of red wine to the pan, scraping the bottom to incorporate the roux, and bring to a boil to cook off the alcohol.

Once boiling, add 0.5 to 0.75 cups of chicken stock, bring back to a boil, and then simmer for 2-3 minutes until slightly thickened.

Prepare steaks by seasoning with salt and black pepper, and let them come to room temperature before cooking.

Sear the steaks in a hot pan with a touch of oil for about 90 seconds on each side, then finish cooking in the oven if desired.

Let the steaks rest for about 10 minutes after cooking before serving them topped with the mushroom sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens