The weather has been great here. When it’s this sunny, you fire up the BBQ. You have to; it’s an unwritten rule. I’m not a food purist. Quite the opposite really; I like to ruin enhance every piece of meat, veal, poultry and even fish I sink my teeth into with sauces. Warm or cold sauces, sauces containing vegetables or a hint of cream, fresh or dried herbs, I don’t care; I like them all. But I also tend to get bored after eating the same sauces a few times in a row. That’s why I always try something new.
Like most people, I too like a good old-fashioned mushroom sauce with a steak, chicken or veal, but it became boring, so I went for something new. I just threw a bunch of my favorite ingredients together, added a good splash of white wine and low and behold; it turned into an absolutely amazing sauce. Just hand me a spoon, baby, and I’m good to go.
1 small onion
6 medium mushrooms
2 oz bacon
2 tbsp butter
1/4 cup white wine
1/4 cup milk
1 cup broth (I’ve used vegetable)
3 heaping tbsp all-purpose flour
I’ve chopped a small onion. Who would’ve thunk it.
And a handful of mushrooms. Provided you have big hands. I’ve used about 6 medium mushrooms. Brush or wash ’em, whatever you prefer, then thinly slice them.
I went for Dutch (salty) bacon, but grab whatever type of bacon makes your heart go pitter-patter. Cut it in small pieces.
Heat about 2 tbsp butter. Did I mention this was no low-fat sauce? No? Ahhh come on, nothing 45 minutes on a StairMaster can’t fix. For about 7 days in a row. But it’s worth it, mark my words!
Put the bacon pieces in there and cook, over low to medium heat, for about 3 minutes.
The moment your bacon starts to brown a little, you throw in the onions. Cook the bacon and onions together for 5 minutes. This is a scent I revel in!
Add the mushroom slices and cook everything for another minute—until they lose their whiteness and turn slightly yellow.
Spoon 3 slightly heaping tbsp all-purpose in flour in there and stir to coat the onions and mushroom with it. Cook for 1 or 2 minutes over low heat to neutralize the flour.
I’ve poured 1/4 cup of white wine, 1/4 cup of milk and 1 cup of vegetable broth in there. You can substitute the wine for more vegetable broth, or even use chicken broth. It’s all up to you and it’ll all taste good.
Stir well. Until you end up with a lump-free sauce. Bring to a boil and simmer over low heat for about 10 minutes. Keep a little broth nearby in case the sauce needs thinning later on.
Those 10 minutes provide ample time to wash and finely chop some flat-leaf parsley. It really adds to the sauce, and it kicks the colors up a nudge.
Check the sauce consistency. I’ve added a few tbsp extra broth.
Take the sauce off the fire. Season with a generous amount of pepper and salt to taste. Add a few drops worcestershire sauce and stir in the parsley. You could add a few tbsp cream if you like, I just didn’t see any need for it. It’s a flavor-bomb as is.
This sauce was really, really good. I ate it with a BBQed rib eye steak, baked potatoes, grilled corn on the cob and a green salad. It was a match made in culinary heaven. Later on I thought how easy it should be to turn this sauce into a absolutely amazing pie by simply adding some cooked and shredded chicken, a good handful of green peas, and maybe some carrots. It’s on my to-do list!