I am Kathey Raskin, and I’d like to welcome you to my Las Vegas kitchen! Today is one of those lucky days when we have two incredible food holidays to celebrate, because it is both National Mushroom Day and National Red Wine day. These are two great tastes that taste great together, and with the weather getting cooler, doesn’t a hearty steak with red wine and mushroom sauce sound great?
One of my favorite things about this sauce is its simplicity. This is a versatile recipe, and many chefs add their own special twist. Personally, I enjoy a cream sauce using rich burgundy with a pinch of herbs du Provence and cremini mushrooms. With so many varieties of wines, mushrooms, and cuts of meat to choose from, you can really have a lot of fun with this recipe.
Some mushrooms you could choose from include:
- White button
- Oyster
- Shiitake
- Cremini
- Portobella
- Porcini
And of course there are many more exotic varieties you may want to try, as well.
Ingredients
Mushrooms of your choice
1/2 cup red wine of your choice
1/4 cup heavy cream
salt and pepper
herbs of your choice
olive oil
To Make This Sauce
The first thing you’ll want to do is heat a couple of tablespoons of olive oil in a large skillet. Next, add the mushrooms and cook on high heat. During this process, which takes approximately four minutes, you’ll want to add your seasonings. Once the mushrooms have had a chance to cook and meld with the seasonings, add the wine. You’ll want to let it simmer for at least ten minutes to give the wine time to become infused with the flavors of the mushroom and herb mixture. Add the cream, stir, and then cook on a very low temp for a couple more minutes. Then pour it over a steak, and that’s it. It really is that simple!
Here’s a video I came across that does an excellent job of showing the process of making a NY Strip Steak with Mushroom Sauce with Cream, Red Wine & Rosemary in a cast iron skillet. If you’re more of a video learner, you’ll love this one!
