As promised, here: https://pitmaster.amazingribs.com/fo...49#post1557849
INGREDIENTS
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2-4 tablespoons butter
2 tablespoons olive oil
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8 ounces fresh mushrooms, thinly sliced (white or Cremini, baby Bella, etc. (baby Bella will create a darker colored sauce)) You can substitute reconstituted dried mushrooms but they can be a bit chewy.
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1 clove fresh garlic, small, finely diced or pressed (substitute 1/4 teaspoon garlic powder per clove)
1-2 tablespoons Dijon mustard
1/2-1 teaspoon Herbs de Provence (substitute
Italian seasoning)
1 tablespoon Green Peppercorns (dried), crushed, optional
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1-3 teaspoons fresh thyme leaves, whole or finely chopped (Substitute thyme sprigs, separated and tied into bundles (see Note)) (optionally substitute half as much dried thyme for fresh)
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1-2 tablespoons flour, to make a light roux
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1/4-1/2 cup vermouth or wine (to match the protein)
1/2-1 cup stock, chicken or beef - to match the dish (substitute vegetable stock)
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1/2 cup half-and-half (substitute equal amount of evaporated milk)
1 tablespoon fresh chopped parsley, optional for garnish
--------
Salt & pepper to taste
--------
DESCRIPTION
The light version is made with white wine, chicken stock, and button mushrooms be served typically with pork or chicken:
Or ... the dark version, made with red wine, beef stock, and Baby Bella mushrooms is designed to be served primarily with red meats:
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DIRECTIONS
This dish is at its best if you make the sauce in the same pan (fat, fond, and all) that was used to sear the protein.
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Note: Temperature settings below such as "[IND 4-5]" refer to specific settings on the Bosch induction cooktop (power settings range from 0 (off) to 9 (high)).
----------------
The Fat (Medium-Low [IND 4-5]):
·Melt butter slowly over medium heat in a large skillet and add olive oil.
The Mushrooms (Medium-High [IND 7-8]):
·Increase heat to medium-high. Add sliced mushrooms and lightly brown; approximately 5 minutes.
·Season with salt, pepper, sugar.
The Garlic, Herbs, and Seasonings (Medium [IND 5-6]):
·Reduce the heat to medium. Add the garlic and stir until fragrant. Do not allow to brown.
·Stir in mustard, Herbs de Provence, and crushed green peppercorns (if using) being careful to coat everything thoroughly.
Thicken (Medium [IND 5-6]):
·Add flour and cook, stirring constantly, until just starting to turn slightly golden, 1 to 2 minutes.
·Cook for about 1 more minute and add the wine. Stir to deglaze the pan.
The Liquids (Medium [IND 5-6]):
·Add the stock and the cream and simmer, stirring often, for additional 5 minutes or more, until thick and creamy. The Herbs (Medium [IND 5-6]):
·If using dried thyme, add it now. If fresh, add at least half now; reserving the remainder for adding at the end as a garnish.
Finish (Low [IND 1-2] then [Keep Warm]):
·Reduce heat to low. If using fresh thyme, carefully remove any spent sprigs.
·Add a little (very little) more fresh thyme leaves (no sprigs), salt, and pepper, as needed. Garnish with fresh parsley, optional.
·Set heat to [Keep Warm]; keep covered until time to serve.
NOTES
About Fresh Thyme: Too much can quickly become overwhelming ... so be careful. You should be wary of using difficult to measure loose "sprigs" ... although sprigs tied into bundles do make it a lot easier to manage.
INGREDIENTS
--------
2-4 tablespoons butter
2 tablespoons olive oil
--------
8 ounces fresh mushrooms, thinly sliced (white or Cremini, baby Bella, etc. (baby Bella will create a darker colored sauce)) You can substitute reconstituted dried mushrooms but they can be a bit chewy.
--------
1 clove fresh garlic, small, finely diced or pressed (substitute 1/4 teaspoon garlic powder per clove)
1-2 tablespoons Dijon mustard
1/2-1 teaspoon Herbs de Provence (substitute
Italian seasoning)
1 tablespoon Green Peppercorns (dried), crushed, optional
--------
1-3 teaspoons fresh thyme leaves, whole or finely chopped (Substitute thyme sprigs, separated and tied into bundles (see Note)) (optionally substitute half as much dried thyme for fresh)
--------
1-2 tablespoons flour, to make a light roux
--------
1/4-1/2 cup vermouth or wine (to match the protein)
1/2-1 cup stock, chicken or beef - to match the dish (substitute vegetable stock)
-------
1/2 cup half-and-half (substitute equal amount of evaporated milk)
1 tablespoon fresh chopped parsley, optional for garnish
--------
Salt & pepper to taste
--------
DESCRIPTION
The light version is made with white wine, chicken stock, and button mushrooms be served typically with pork or chicken:
Or ... the dark version, made with red wine, beef stock, and Baby Bella mushrooms is designed to be served primarily with red meats:
--------
DIRECTIONS
This dish is at its best if you make the sauce in the same pan (fat, fond, and all) that was used to sear the protein.
----------------
Note: Temperature settings below such as "[IND 4-5]" refer to specific settings on the Bosch induction cooktop (power settings range from 0 (off) to 9 (high)).
----------------
The Fat (Medium-Low [IND 4-5]):
·Melt butter slowly over medium heat in a large skillet and add olive oil.
The Mushrooms (Medium-High [IND 7-8]):
·Increase heat to medium-high. Add sliced mushrooms and lightly brown; approximately 5 minutes.
·Season with salt, pepper, sugar.
The Garlic, Herbs, and Seasonings (Medium [IND 5-6]):
·Reduce the heat to medium. Add the garlic and stir until fragrant. Do not allow to brown.
·Stir in mustard, Herbs de Provence, and crushed green peppercorns (if using) being careful to coat everything thoroughly.
Thicken (Medium [IND 5-6]):
·Add flour and cook, stirring constantly, until just starting to turn slightly golden, 1 to 2 minutes.
·Cook for about 1 more minute and add the wine. Stir to deglaze the pan.
The Liquids (Medium [IND 5-6]):
·Add the stock and the cream and simmer, stirring often, for additional 5 minutes or more, until thick and creamy. The Herbs (Medium [IND 5-6]):
·If using dried thyme, add it now. If fresh, add at least half now; reserving the remainder for adding at the end as a garnish.
Finish (Low [IND 1-2] then [Keep Warm]):
·Reduce heat to low. If using fresh thyme, carefully remove any spent sprigs.
·Add a little (very little) more fresh thyme leaves (no sprigs), salt, and pepper, as needed. Garnish with fresh parsley, optional.
·Set heat to [Keep Warm]; keep covered until time to serve.
NOTES
About Fresh Thyme: Too much can quickly become overwhelming ... so be careful. You should be wary of using difficult to measure loose "sprigs" ... although sprigs tied into bundles do make it a lot easier to manage.
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