Mushroom Steak Sauce

Pureed mushrooms right in the sauce! A mellow tangy and savory flavor that brightens up steak, eggs, potatoes, chicken, pork, or beans. Rich reddish brown in color, with a smooth thick texture.

I got caught one morning by a post from a friend, leading me to a video on making Mushroom Ketchup. This is entirely different from this recipe - traditional Mushroom Ketchup is a thin and watery sauce that is mostly mushroom broth with some other flavors added, and vinegar to preserve it. I wanted to see if I could make something richer in flavor, thicker in substance, and a little more like the familiar red ketchup that we all know. I figured maybe there was a way to make a savory version that pulled the meaty flavor from the mushrooms while cloaking the fungusy part that I can't stand. I succeeded wonderfully, and the result is truly delicious! I named it as a steak sauce, simply because when I sampled it, I really wanted a nice medium rare steak to smother under it!

Any kind of mushroom will do, though this sauce works best with savory or meaty flavored mushrooms, not delicate or fruity flavored - I used Porcini, because that is what I had a lot of, but you can use Portobello, Oyster, Shiitake, Straw, etc.

 

Mushroom Steak Sauce

1 large can tomato juice
2 oz dried mushrooms plus 2 cups water, OR 1 lb fresh
1 large onion, chopped
2 large red peppers, quartered and deseeded
1 cup red wine or balsamic vinegar
1/4 tsp chili powder
1/4 tsp garlic powder
1 cup granulated sugar
1 tsp Redmond Seasoning Salt
1/2 tbsp liquid smoke
1/4 cup soy sauce
1 tsp salt (more or less)
1/4 tsp Marjoram

4 Bay leaf

Cook all but bay leaves until soft, puree, add bay leaves, and cook until thickened. Remove bay leaves, put in jars, WB for 20 min.

Makes approximately 8 cups of sauce.

A Coddiwomple Farm Original Recipe! Inspired by the Townsend Blog, recipe for 18th century Mushroom Ketchup, which was a different thing altogether from what I made.

Notice

The information on this site is presented for informational purposes only, and consists of the opinions and experiences of the site authors. It is not to be construed as medical advice or to be used to diagnose or treat any illness. Seek the assistance of a medical professional in implementing any nutritional changes with the goal of treating any medical condition. The historical and nutritional information presented here can be verified by a simple web search.

I do what I do because I understand the science behind it, and I've researched worldwide sources to verify the safety of my practices to my own satisfaction. Please do your own research, and proceed AT YOUR OWN RISK.

 

 


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