NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish
 

(here is one of my favorite mushroom dishes ;) )

NJ's TRI-MUSHROOM BORDELAISE for steaks and chops or as a side dish, serves 4

In a one quart sausepan:
2 Tbsp butter or margarine
2 Tbsp flour
Cook together in saucepan stirring often until lightly browned

Dry ingredients:
1 1/2 Tbsp minced onions or shallots
1 Tbsp minced dry pasrley
1 Bay leaf
1/4 tsp thyme crushed
1/4 tsp salt
1/8 tsp ground pepper

Add dry ingredients to the butter and flour
Then slowly stir in:
10 1/2 oz. Beef broth
3/4 cup good red wine

Increase heat to medium high; cook stirring constantly until thick; remove Bay leaf

Add sauce to mushrooms that have been sautéed in butter; add snipped Parsley to garnish
1 cup Portabella mushrooms (a very large, rich-flavored cremini mushroom, often grilled, broiled, or sautéed)
1 cup Button mushrooms (a young unopened white mushroom)
1 cup Shiitake mushrooms (a large, meaty, black or dark brown mushroom)

*edit - adding a crushed clove of garlic to dry ingredients is optional....and also pretty good

Re: NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish
 

Have it...tyvm, will try it out.

Re: NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish
 

Some people like to use flour or cornstarch, some like it thinner (over meat) or thicker as a soup side dish....my favorite.

You can vary some ingredients to your taste, more or less pepper, onions, whatever.

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vins ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.

The sauce has appeared on US restaurant menus since 1882, if not earlier. I know you Cajun fans have your own versions! ENJOY.

Re: NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish
 

*edit - adding a crushed clove of garlic is optional....and also pretty good :)

Re: NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish
 

On sauteeing or cooking mushrooms, buttons will need little or no slicing, portabella I like thick not real thin, more flavorful, same with full flavor shiitake.

Maybe 1/4", 3/8" more, or how you like them.

Some recipes have fewer ingredents but to me less flavor. Some actually use bone marrow and/or homemade beef broth, it's all up to you. Canned beef broth (like chicken broth) is fine out of a can or box. 10 oz, 12 oz, whatever you have is good.

Like garlic? Hey it's good for you, none, 1 smashed clove, two+ it's up to you.

Red wine, generally something you would drink at lunch/dinner.

Bon appetit. :)

Re: NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish
 

Wife and I made it last night. Served it over medium rare NY Strip steaks and creamy mashed taters. Dam good eats.

Re: NJ's TRI-MUSHROOM BORDELAISE...for steaks and chops or as a side dish
 

Sounds like you had a real nice meal, good for you and the your wife. It is real good over mashed potatos, maybe better than even baked, up to you.

Wife has a 12 day vacation coming up Thursday, I'm planning on the Bordelaise with some rib eyes or NY Strips. Ummmmm. :)