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Mushroom Steak Topper #1

This makes a rich, savory mushroom topping that's perfect for steaks—great reduction with garlic, red wine, and beef stock.

Ingredients

  • 8 oz white mushrooms, sliced
  • 2 tablespoons salted butter
  • 3 cloves garlic, minced
  • ¾ teaspoon salt
  • ¼ teaspoon MSG
  • ¼ teaspoon white pepper
  • 1 tablespoon Worcestershire sauce
  • ½ cup dry red wine
  • ¾ cup beef stock

Instructions

Heat a pan over high heat. Add the salted butter and let it melt and foam. Toss in the minced garlic and cook for 30–60 seconds, stirring constantly until fragrant but not browned.

Add the sliced mushrooms to the pan. Stir occasionally over high heat (no lid) for about 10 minutes or until the mushrooms are nicely cooked down, golden in spots. Keep moving them around so they brown evenly.

Remove the pan from the heat briefly to let the temperature drop a bit—this prevents the wine from seizing or turning bitter when added.

Pour in the dry red wine, then return the pan to the heat and bring it back up to a simmer. Let it bubble for a minute or two to cook off the alcohol.

Add the beef stock, Worcestershire sauce, salt, MSG, and white pepper. Stir everything together well.

Keep the heat at medium-high (lid off) and let the mixture cook down for about 40 minutes, stirring occasionally. It's done when almost all the liquid has been absorbed or reduced into the mushrooms, leaving a thick, glossy sauce that clings to them. If it's still very liquidy, keep simmering—patience is key here.

Spoon generously over hot steaks and enjoy.