You can use any type of fresh mushroom
you like in this sauce. Make sure however, to use the dried mushrooms. They add
a nice deep, rich flavor.
T-Bone and Sage Mushroom Sauce
1 2 lb. T-Bone steak, about 2 inches thick
2 T. olive oil
1 t. dried rosemary
1 T. cracked fresh black pepper
1 t. sea salt
Rub the steak with the olive oil. Rub in the spices and set aside for 30
minutes.
Preheat grill to high.
Sauce:
1/2 oz. dried mushrooms, any variety
1 1/2 C. boiling water
Soak the mushrooms for 20 - 30 minutes.
2 T. olive oil
2 T. fresh chopped sage
2 shallots chopped
4 oz. fresh shitake mushrooms
4 oz. button mushrooms
1/2 t. salt
1/2 C. heavy cream
1 T. sherry
2 T. fresh chopped parsley
Drain the mushrooms, reserving the liquid. Set the liquid aside. Squeeze
mushrooms gently to remove excess water.
Heat the oil in a skillet over medium high heat. Add the shallots and cook for
30 seconds. Add the sage and and all of the mushrooms. Cook about 2 minutes and
then add the reserved liquid. Cover and cook for 4 minutes.
Add the cream, salt and pepper. Simmer the sauce until it begins to thicken.
Stir in the parsley and serve.
When you begin to make the sauce, throw the steaks on the grill and cook for
about 8 minutes on each side for medium rare.
