How To make Classic Mushroom Sauce

Easy Creamy Mushroom Sauce | Chef-Jean Pierre

Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.

RECIPE LINK:
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❤️ Traditional 18 year Old Balsamic Vinegar:
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❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Steak with Mushroom Cream Sauce

Make Steak with Mushroom Cream Sauce. A center-cut top sirloin steak is the star of this dish. It's accompanied by a creamy mushroom sauce with fresh herbs, garlic and shallots. This is a luxurious meal with loads of bold and beefy flavor.

Get the recipe:

INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® center cut top sirloin steaks
2 teaspoons canola oil
2 teaspoons salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
8 ounces mushrooms, sliced
1 clove garlic, minced
1 small shallot, minced (optional)
1/2 cup unsalted beef broth
3/4 cup heavy cream
1 teaspoon fresh thyme, chopped

Learn more about the Top Sirloin Steak here:

~~ If it's not CERTIFIED, it's not the best. ~~

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Classic vegan mushroom gravy!

Today we’re teaching you a simple way of making a big batch of classic vegan mushroom gravy. This recipe feeds a crowd and is wonderful as a side for any of your holiday or Christmas recipes. Making vegan gravy isn’t hard at all and you can develop great flavors with basic whole food ingredients you can find anywhere! We’re using a ton of mushrooms for our vegan gravy today, and you won’t believe how yummy this is over mashed potatoes. Stay tuned, we have a ton of delicious vegan holiday recipes coming your way. It’s our favorite time of year!

Full Recipe:

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Delicious Classic Steak Diane Recipe + Creamy Cognac Sauce

Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in under 30 minutes.

Steak Diane is a delicious dish consisting of pan-seared steak that is served with a tasty cream sauce. The history of this classic recipe is a little murky, but what we do know is that it became popularized in New York City in the mid-1900s.

It was a dish that was most often made tableside by the waiters but over the years as rent increased and more tables were put into restaurants, it became unfeasible to continue to do so. Steak Diane does have some variations to it and in the past 3-4 decades you’ll notice the addition of mushrooms. I believe it’s a great addition and adds some more girth to the recipe.

ingredients for this recipe:

• 2 pounds of beef tenderloin sliced into 4-ounce portions
• 3 tablespoon oil
• 10 medium-sized sliced cremini or button mushrooms or both
• 2 tablespoons unsalted butter
• ½ peeled and small diced shallot
• 3 finely minced cloves of garlic
• ¼ cup cognac
• 1 ½ cups beef stock
• 1/3 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon sauce
• 2 tablespoons finely minced fresh parsley
• 1 ½ teaspoons lemon juice
• sea salt and pepper to taste
• sliced green onions for garnish

Serves 4

Prep time: 10 minutes

Cook time: 25 minutes

Procedures:

1. Season the beef on both sides with salt and pepper. Set aside.
2. Next, add the oil to a large sauté pan over high heat and heat until it is smoking.
3. Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.
4. Remove the steaks and set them aside.
5. In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned.
6. Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.
7. Mix everything together and then remove the pan from the cooktop and add in the cognac.
8. Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.
9. Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
10. Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
11. Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
12. Serve the sauce with the steak and garnish with sliced fresh chives.

Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. If you have to keep it warm over very low heat for 15-20 minutes before serving.

How to Reheat: Place the steak and sauce in a medium-size pan and cook over low to medium heat until warmed. You can also heat in the microwave until hot.

How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.

There really is no substitute for the cognac other than brandy. The only thing you could use is white wine instead, which will not flambe. If you cannot have alcohol at all, simply skip this procedure.

You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you’d like.

It is ok to sub out the beef stock with chicken stock. If you do not have access to either then double to heavy cream amount and cook it until thickened before adding in the Worcestershire, Dijon, and lemon juice.

You may need to sear the beef in batches if your pan is not big enough.

If you like steak that is more well done, please sear longer or cook longer when reheating in the sauce.

Jagerschnitzel - Authentic German Schnitzel with Brown Jager Sauce

#jagerschnitzel #germanrecipes #germanfood

Jagerschnitzel is one of the most well-known German dishes.
It's the perfect combination of a great German schnitzel with the most delicious mushroom gravy.

This traditional German recipe features authentic jagerschitzel with brown mushroom gravy. Surprise your family and friends with this traditional German dish that tastes like it came from a cozy German Gasthaus.

Recipe for Brown Jager Sauce:


Recipe for German Schnitzel:


Recipe for Creamy Jager Gravy:


Recipe for Dark Gravy Cubes:


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MUSHROOM GRAVY | How to Make a Mushroom Gravy

HOW TO MAKE A MUSHROOM GRAVY EASY TO PREPARE

#mushroomgravy #mushroomrecipe #mushroom #cooking

INGREDIENTS


BUTTER
3tbsp.FLOUR
3 GLASS OF WATER
BLACK PEPPER
GARLIC POWDER
BEEF CUBES
2tbsp. SOY SAUCE
115g SLICE MUSHROOM

HOPE EVERYONE ENJOY MY RECIPE AND YOU CAN SHARE TO YOUR LOVE ONES.

GOD BLESS

????????‍♂️Life satisfaction is IN THE MIND, a matter of attitude.

We may have less but contented, while others have more but remains unsatisfied.

GOD wants us to enjoy what we have.

Being happy of what was gifted is a sign of gratitude to the GIVER.

TO GOD BE ALL THE GLORY...