Rich Topping for Steaks or Veal
Elevate your steak or veal dishes with this luxurious rich topping that combines the earthy depth of sautéed mushrooms, the aromatic allure of shallots, garlic, and thyme, and the creamy indulgence of a Parmesan-infused white wine sauce. Perfectly balanced with a hint of Dijon mustard for tang and a silky finish from heavy cream, this quick and versatile recipe is ready in just 25 minutes. Whether you're hosting a dinner party or treating yourself to a gourmet meal at home, this decadent steak or veal companion is guaranteed to impress. Serve it hot, garnished with fresh parsley for an elegant touch that rounds out each mouthwatering bite. Ideal for those searching for "creamy mushroom steak topping" or "easy veal sauce recipes," this dish is a true showstopper.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 small shallots, finely minced
- 2 cloves garlic cloves, finely minced
- 200 grams cremini or button mushrooms, thinly sliced
- 1 teaspoon fresh thyme, finely chopped
- 60 milliliters dry white wine
- 120 milliliters heavy cream
- 1 teaspoon Dijon mustard
- 30 grams Parmesan cheese, finely grated
- to taste salt
- to taste black pepper, freshly ground
- 1 tablespoon fresh parsley, finely chopped (optional garnish)
Instructions
Heat a large skillet over medium heat and add the unsalted butter and olive oil. Allow the butter to melt completely.
Add the finely minced shallots and garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant, stirring often to avoid burning.
Increase the heat slightly, add the sliced mushrooms, and sprinkle lightly with salt. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Stir in the chopped fresh thyme and cook for another minute to release its aroma.
Deglaze the pan by pouring in the dry white wine. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.
Lower the heat to medium-low, then stir in the heavy cream and Dijon mustard. Simmer the sauce gently for 3-4 minutes, stirring frequently, until it thickens slightly.
Add the grated Parmesan cheese and stir until it melts into the sauce. Adjust the seasoning with salt and freshly ground black pepper to taste.
Remove the skillet from the heat and spoon the topping over freshly cooked steaks or veal. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
