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WILD MUSHROOM CREAM STEAK SAUCE

By: Nathan Michael & Julia Flowers

When it comes to hosting for the Holidays, my wife Julia and I love comfort foods with a touch of decadence. That’s why Snake River Farms always fits the bill. The season already has enough decisions waiting to be made, so when it comes to hosting dinner, we stick to what we know will be great: American Wagyu.

Hosting doesn’t have to be a chore, so we put together some of our favorite tips / recipes for entertaining during the holidays…

Ingredients

WILD MUSHROOM CREAM STEAK SAUCE

  • 1 pound mixed mushrooms: cremini, oyster, shiitake, trumpet, enoki, shimeji, maitake. Sliced or torn into smaller sections
  • 3 tablespoons butter
  • 3 garlic cloves minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

WILD MUSHROOM CREAM STEAK SAUCE

In a large skillet melt butter over medium-high heat and add mushrooms and garlic stirring until mushrooms have browned 5 minutes. Add the broth, cream, Dijon, and Worcestershire and cook down until the sauce thickens another 5-8 minutes. Taste and season with salt and pepper. Top mushrooms sauce with steaks or serve on the side.

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