Mushroom Sauce

I first had Dick's sauce in Aspen with some of  his elk. It is good on steak too.

Saute:

1 T butter [these days I use olive oil]
1 pound mushrooms [any variety works, I usually use Portobello, baby bella or crimini]

until mushrooms are three-fourths cooked (pretty wilted).

Mix the following until dissolved:

1 ½ c water
1 T granulated bouillon

[OR - I use
1 ½ c vegetable or mushroom broth instead of water and bouillon]

1 T cornstarch
1 T finely chopped onion
Dash of nutmeg
Salt and pepper to taste

Add this to the mushrooms and simmer over low heat for an hour. [I generally only simmer for about half an hour - stirring and checking consistency frequently]


QUICK VARIATION:

In recent years I have made a quick mushroom sauce by sautéing sliced mushrooms in a small amount of olive oil and then adding Stonewall Kitchen’s Mushroom Sage Sauce. June 2017: No longer an option, this sauce is no longer available.

January 2015: In lieu of this recipe and the above variation, I now tend to use Demi-Glace with Olive Oil Roux.

Reviewed 6/20/2017