Pellet Fan
Recipe Section => Rubs/Sauces/Brines => Topic started by: Rsisson on December 22, 2017, 05:17:27 PM
-
I got this idea from COSTCO of all places...
No amounts as every time it is different
I use a wild mushroom pieces I get in bulk dehydrated. (Pistol river farms)
Rehydrate the mushrooms or use fresh sliced/diced.
Add an equal amount of diced onions of your choice
Cook until browning, I like well carmalized
Add 1/2 cup CREAM
Simmer
Add 1/2 cup crumbled blue or Gorgonzola cheese
Stir until melted (but lumpy)
You can use cream cheese (use less, add some milk to thin) if you want a thick dip/sauce.
Again, portions are up to you depending on how strong you want it. I also sometimes add some “better than bullion†paste to make it even richer...
The type of onions, mushrooms and blue cheese all affect how it will taste. Yellow Spanish onions, wild mushrooms deeply caramelized with Gorgonzola and the sauce with grow hair on your head. Button mushrooms, sweet onions barely golden brown with an Amish blue cheese and you can serve it to your kids.
-
What do you use it on?
-
I would think you could use as a steak sauce.
-
I think it would be a fresh take on a Stroganoff sauce!
-
Wonder how it would be with some grilled chicken over pasta
-
Thanks, that sounds good.
-
That sounds like it would be good on boot leather. Dynamite on steak.
-
Now that is killer Rsisson. Thanks for sharing. I can see this sauce used in multiple ways.
-
I can envision many meats and veggies that would work great with this (and chips).
-
As HUGE fans of blue cheese, Roquefort and gorgonzola that sounds deelish.
Thanks a bunch for the recipe we have got to try it.
-
I think this needs to be in the recipe section.
Blue cheese and steak sounds great!
-
This sounds awesome! I think this will be the sauce for my next steak cook.
As the saying goes: "The sauce is the boss."
Z
-
Kristin/Bentley,
Can we add a Sauce section to the Recipe section?
This one should go in there.
Thanks,
Z
-
Z, there is already a category titled "Rubs/Sauces". I think this would fall into that.
-
Kristin; I vote move it to its proper place.. Sound like a winner (recipe).
Merry Christmas
-
It goes on anything that needs help..
From chicken to steak....
Make a good dip when made with chreamcheese..
-
Bay Area Costco currently have wild chanterelles for $10/lb and would probably work well with this. If you've never tried them give them a shot, they're amazing.
-
Made this sauce last night thanks to Rsisson. I used baby portabella mushrooms instead of the re-hydrated. Came out fantastic, will now be a sauce I will make often. Thanks much Risson.
-
And coming soon to a steak near me.
-
This sounds good.
Got to disagree with "on a steak" though.
If a steak needs a sauce, something is wrong.
On a chop or what I will probably try is on a grilled chicken breast Tuesday.
As an alfredo sounds GREAT.
-
The reason I said steak was because a lot of folks like blue cheese on steak. And onions. And mushrooms. And a Steak Diane or Steak au Poivre is pretty good eating.
-
Just did it with some cracked black pepper, rosemary, thyme, and dry ranch seasoning. Threw the rotiserrie chicken breasts I bought at Sam's Club in it to warm up. Cooking the pasta now. Tastes yummy! Wife said she wished we had some sundried tomatoes to throw in it too.
-
The reason I said steak was because a lot of folks like blue cheese on steak. And onions. And mushrooms. And a Steak Diane or Steak au Poivre is pretty good eating.
Nah, those people are wrong :D
I'm a close minded Neanderthal, salt and pepper is all that's needed on a steak.
Maybe a little Montreal or Dale's.
My reply for the last 40+ years when asked, "would you like a steak sauce?" Is "I hope not."
-
Here are a few pics of how I used this sauce. I would probably cut down on the amount of blue cheese next time. I think almost any kind of cheese would work with this sauce. Real easy to make too. Thanks again for sharing.
(https://farm5.staticflickr.com/4728/38537578575_f6d47ea044_c.jpg)
(https://farm5.staticflickr.com/4596/38537578005_fcb2f96607_c.jpg)
(https://farm5.staticflickr.com/4734/39415946941_a6c34efafc_c.jpg)
(https://farm5.staticflickr.com/4644/38537577215_468853630d_c.jpg)
-
For sure this week.
-
From saute to thick sauce takes about as long as it takes to start a pot of water boiling and cook a box of pasta. If you did both at the same time, they would finish at close to the same time in my one time experience.
-
Grilled some chicken breasts, slapped it on some angel hair, and smothered it in this sauce,
TASTY!
I'm stuffed
-
Grilled some chicken breasts, slapped it on some angel hair, and smothered it in this sauce,
TASTY!
I'm stuffed
Probably how I will use this sauce going forward - chicken and pasta.