I sent the recipe of my candied teriyaki tazukuri to my family, and my middle brother Al asked me if I have the recipe for my goulash, which I cooked up once and served to my sister in law (then to be) and she raved about the flavours and taste. It seems she remembers the dish!
There’s a restaurant who has a small ‘fast food’ version of their pub food at our local mall. I love the place. They make delicious steak, and it’s got a mushroom sauce that they have with the thick sliced chips… oh, heaven. I love the stuff.
They’re local to the state I’m in though, so I figured I’d try to reverse…uhm… engineer? their sauce. I probably should have chopped up the mushrooms into much smaller pieces, to better get a mushroom flavor throughout. I am not too far off, mostly because I’m erring on the side of caution on the saltiness (I’m kind of aware at the moment that my sense of taste is a bit off thanks to a recent cold) but that’s not too bad, all considered.
The amount of butter is essential though, as is the cream, because you want a creamy, smooth sauce.
Portabello Mushroom Cream Sauce
A lovely sauce with chopped up portabello mushrooms, that's really good to have with steak and for dipping with thick-cut chips (French fries). You can refrigerate the rest!