04/16/13

Chef Chris’s Mushroom Pan Sauce

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If you joined us for last weekend’s Hautemealz Supper Club party, you know that, for our demonstration of the making of classic sauces, Chef Chris’s Mushroom Pan Sauce totally stole the show!

Giving credit where credit is due, we’re posting that recipe first, and will follow up this week with:

Chef Terry’s Cheese Béchamel (Mornay) Sauce
Chef Perry’s Classis Pomodoro Sauce
Chef Terry’s Lemon Mousse

(These will be live links, as the recipes are posted.)

Thank you everyone for joining us for another fantastic evening, and we look forward to doing it again soon!

-Chef Perry

Chef Chris’s Mushroom Pan Sauce

A lot people, when they sear a nice steak or chop, they take that pan and toss it in the sink to wash. In doing so, they are throwing out some of the best flavor of the meal.

Those nice, crispy bits left in the bottom of the pan…are called the fond. Fond is the residue of the natural sugars that have been cooked out of the meat and caramelized to the bottom of the pan. This fond is the foundation of most of those wonderful sauces that you get at your favorite high-end restaurant, and one the the foundations of fine cooking in almost every cuisine.

Active Time: 5 min.                                                       Total Time: 15 min.


  • ¼ cup red wine
  • 1 cup low sodium beef broth
  • 1 ½ tsp. olive oil or butter
  • ½ lb. mushrooms
  • 1 shallot
  • 2 tbsp. Italian parsley
  • 1 Tbsp. butter
  •  Salt & pepper to taste

Pan Sauce Mise

For this demonstration, Chef Chris used 8oz of beef short ribs (pictured, but not served) to create his fond.

Mise en Place

Thinly slice the shallot and the mushrooms. Measure out the wine and the broth.

Preparation

After frying your steak or chop, in a pan over high heat, reduce the heat to medium, and add the olive oil or butter to pan. Sauté the mushrooms for about five minutes. Add the shallots and sauté for another two minutes.

Turn heat back up to high, and deglaze* the pan with the red wine and cook until reduced by half. Add the beef broth bring to a boil and cook until reduced by half, again. At the end add the butter and allow to thicken slightly.

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Slice the rested meat, across the grain, drizzle with pan sauce, and serve.

Chef Chris served this sauce over a simple zucchini, pan seared briefly in butter, with a dash of salt and pepper.

*Deglaze: loosening the browned bits or “fond” from the bottom of the pan by heating the pan (after removing the meat) and adding water, broth, or wine. Deglazing works best in a cast-iron, or stainless steel pan. “Non-stick” pans do not produce adequate fond to deglaze, or create a pan sauce.