Stewed Mushroom Side dish

The rich meaty flavor of mushrooms make them one of the most popular side dishes with most cuts of steak. Although I prefer to use the white mushrooms for this side dish, you could choose to use the meatier portabello.

Here’s what you’ll need:

  • 1 pound or so mixed mushrooms
  • 1/2 stick Butter
  • 2 onions, peeled and sliced
  • 4 cloves garlic, minced
  • 1 bunch fresh thyme, chopped, or 1 Tablespoon of dried
  • a sprinkle or two sea salt and freshly ground pepper
  • a splash or two of Duck Walk red wine
  • 1/2 cup heavy cream

Trim the mushrooms as needed, removing any tough stems. Cut the larger mushrooms into smaller pieces. Smaller mushrooms may be left whole or simply halved to show off their form. Rinse all the mushrooms well and roll them in a paper towel to dry them off.
Preheat a large skillet over medium-high heat and add the butter, onions and garlic. Sauté until the onions just begin to turn golden brown. Add the mushrooms and continue. In a few minutes the mushrooms will release quite a bit of moisture and become a bit soupy.
Add the thyme and salt and pepper. Continue cooking until the mushrooms are tender and most of the moisture has evaporated, concentrating the flavor. Add a splash of wine and the cream. Continue simmering until the sauce has thickened once again. Stir in the green onions.

mushroom

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Simple Mushroom Soup

This is a slightly stripped-down version of my main Cream of Mushroom soup. It has fewer exotic ingredients and no bourbon in this one. I’ve also cut down the amounts to reduce the yield, making this a nice simple soup for two.

Here’s what you’ll need:

  • 1/14 cup beef stock
  • 3 cups sliced fresh mushrooms
  • 1 medium chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk

In a small saucepan, saute mushrooms and onion in butter until tender. Deglaze the pot with some of the stock, then stir in flour to create a thick rue. Once the rue is ready, add the rest of the stock to thin it out. Then gradually add milk. Bring this to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened.

Simple Cream of Mushroom Soup

Simple Cream of Mushroom Soup

Venison Bacon Bushmills

The ‘peaty’ notes in Bushmill’s Irish Whiskey is just the the right note to compliment this classic venison dish – medallions of venison wrapped in bacon. Don’t we all need a little bit of bacon in our day?

Here’s what you’ll need:

  • 1/12 pounds venison loin
  • 6 juniper berries
  • 3 whole cloves
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon thyme
  • 1/4 cup Bushmill’s Irish Whiskey plus a little extra for drizzling
  • 12 rashers of bacon
  • 1 cup beef stock

Run the spices through a spice mill until its mixed. It doesn’t need to be ‘powdered’ but finely ground. Slice the loin in 12 evenly thick medallions. Place the medallions in a dish and wrap each with a slice of bacon securing it with a toothpick. Sprinkle the spice mix over the medallions and drizzle them with about 2 tablespoons of whiskey.

Saute the medallions in a pans over high heat for about five minutes or so for a rare steak, a little longer for medium. Add the remaining whiskey and carefully flame it. As I have a gas stove I use the ‘pan-tilt’ way of flaming the whiskey.

Remove the medallions to a platter and keep them warm while making the sauce. Add the beef stock to the pan and deglaze. At this point you can add some cream and mushrooms to make o creamy sauce, or add onions and mushrooms before deglazing to make a lighter sauce.

You can serve the medallions with the sauce on top or on the side, but either way… serve the whiskey too.