Wild Mushroom Sauce

This recipe is part of the recipe for New York Strip Steaks with Wild Mushroom Sauce


Makes 3 cups


3 tablespoons olive oil
8 ounces assorted wild mushrooms, sliced
8 ounces button mushrooms, sliced
1-1/2 teaspoons minced fresh basil leaves
1-1/2 teaspoons minced fresh thyme leaves
3 cups beef broth, divided
1-1/2 cups sliced green onions and tops
1-1/2 tablespoons cornstarch
2 tablespoons minced parsley
Salt and hot pepper sauce to taste


  1. Heat oil in large skillet over medium heat until hot. Add mushrooms, basil and thyme; cook and stir 5 minutes or until mushrooms release liquid. Cook 10 more minutes, stirring occasionally, until mushrooms turn brown and all liquid is evaporated.
  2. Add 2-3/4 cups broth and green onions; bring to a boil. Reduce heat to medium and simmer, uncovered, 10 to 12 minutes or until broth is reduced by one-third.
  3. Combine cornstarch and remaining 1/4 cup broth in small cup. Add to mushroom mixture. Boil, stirring constantly, 1 to 2 minutes or until thickened. Stir in parsley, salt and hot pepper sauce.

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