This is a very rich sauce that is great as an accompaniment to steak, such as filet mignon or a nice NY strip. A small amount spooned on top or to the side of the meat is amazing. It also makes a wonderful sauce served on top of fresh cheese ravioli, or as a side to pork as well. This recipe only makes about 1 to 1 1/4 cups of sauce, so you can double it if you need larger amounts.
TIPS: Dried porcini mushrooms can be found in most grocery stores now, and are quite pricey, but the flavor is very unique and it is worth the money! It adds a depth of flavor and richness like nothing else. Same goes for the truffle oil. Truffle oil is strong and goes a long way, so start with a very small dash and add more to taste.
Ingredients:
2 Tbsp olive oil
6 oz sliced mushrooms (any kind)
1/4 oz dried porcini mushrooms (Soaked for 10 minutes in 1/4 C boiled water, reserve the water)
1 clove garlic minced
1/4 C brandy
1 C heavy cream
1/4 tsp nutmeg
Dash of truffle oil (white or black)
1/4 C Parmesan cheese
Salt and pepper
Soak porcini mushrooms in hot water for 10 minutes until soft. Save porcini water, and remove porcinis and chop finely. Set aside. Heat olive oil and sauté sliced mushrooms until tender and slightly browned. Stir in garlic and sauté 30 sec. Add brandy, porcinis and porcini water (do not add in the sediment at the bottom of the water, filter it out). Simmer 2 minutes. Stir in heavy cream and bring to a simmer. Add in nutmeg. Simmer until thickened, where it coats the back of a spoon, about 5-7 minutes. Off heat, stir in dash of truffle oil to taste, and parmesan cheese. Add salt and pepper to taste.