Meat is a food that, cooked on the grill, has a very rich flavor. It is prepared very easy, fast and maintains all its nutrients. In addition, it cooks in such a short time, that if you do not know how many rations you will end up serving in one of those celebratory meals, you can consider doing it just before serving. In this recipe today I want to teach you how to easily prepare a sauce of mushrooms or boletus. You will see what good solution is to cook the meat just minutes before presenting it to the table and make sure that you cook only what you are going to eat. The sauces you leave prepared in advance and warm it while you prepare the meat.
The boletus is a mushroom considered a delicacy because it is very aromatic and smooth. When it dehydrates, its flavor becomes more powerful, but it keeps me remembering the smell of the forest. That aroma is impregnated in the sauce and is a delicacy. If you do not have this type of mushroom, you can prepare it with another, you can even make it with fresh mushrooms, only then the weight should increase. I think with 100 grams of mushrooms you’d be fine. This sauce will serve to season any meat grilled and will suit any pasta. It reminds me a lot of what they prepare with the ravioli in my favorite pizza place. I hope you like it.
For the mushroom sauce:
- 15 g dehydrated boletus
- 100 ml water
- 250 ml milk
- 1 small onion
- 2 strips of bacon
- 1 tablespoon flour dessert
- 1 tablespoon cream cheese
- black pepper
Preparation of the mushroom sauce:
Place the dehydrated boletus in a bowl with 100 ml of water to rehydrate. We used to prepare the other ingredients for the sauce. Cut the bacon into small pieces, and chop the onion. In a frying pan with olive oil, poach the onion, without browning. Add the bacon and let it a little until it starts to change color. At this point, the drained leaves are added and left for a few minutes. Add a tablespoon of flour and let it toast. When you see that the flour begins to bubble, incorporate the water of the soaks of the boletus passed through a strainer by stirring well with the spatula or a hand stick. Season with a little nutmeg to taste, salt and a little ground black pepper. Add the milk, while still removing. The amount of milk is to your liking. In this recipe the amounts indicated above in the ingredients have been used. When it boils, add the cream cheese and when it is completely integrated, the sauce is already prepared. You will see that it is very creamy and with an irresistible smell. You can serve it crushed in the blender or without grinding, it all depends on if you like to stumble. I love the whole boletus pieces.
In addition to accompanying meats, you can use it for pasta and it is very rich.
Preparation of the sirloin:
Cut sirloin slices about an inch. You can cut them thicker if you prefer. Heat a frying pan with a little olive oil and when it is very hot (be very careful not to burn the oil, huh!), Place the sirloin. Wait until it is well marked on one side before turning it over. Then you turn it on and cook it on the other side.
Now only the plate is to be mounted. It serves a good base of boletus sauce and places the pieces of sirloin on top. Sprinkle with Maldon salt (if you do not have it, use the one you normally use in your kitchen). You can accompany with fries or chunks. The ones in the picture I roasted them in the microwave with a little salt, oil and a few fresh basil leaves. Season with the spices you prefer, if you prepare them as well.
I hope you liked this simple recipe and, if you prepare it, you can tell me what you have left. I would also like you to see this Entrecot recipe with pepper sauce (recipe here) and these cheese backed libritos.
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