Steak with Porcini Mushroom Gravy

The perfect mushroom gravy recipe  for your steak or any other meat you  choose.
Steak with Porcini Mushroom Gravy

Steak with Porcini Mushroom Gravy

By Sue Lau |  Palatable Pastime

Even  if autumn is not quite  here, and won’t  be for several more  weeks (or longer,  if Mother Nature has a fickle way) it is  that time  of year for the mushroom  harvest.

For Foodie Extravaganza this month, we are getting our group together with a celebration of mushroom recipes, all in honor of national  Mushroom Month, hosted by Wendy Klik  of A Day in  the Life on the Farm. As our hostess,  she chose this as  the  food  holiday we would blog as a theme. I couldn’t agree  more  with her choice!

I love mushrooms, perhaps to an unhealthy degree but-  c’mon. Mushrooms are not unhealthy, unless you happen  to go picking wild ones and don’t know what you’re doing. Or you’re  an earthbound stoner with an obsession with psychedelics. But this is not the 1960’s  anymore (so let’s  not go there…)

This particular recipe has been tucked away in my files now (you are asking “What’s this files she is talking about?”) Well,  it’s the recipes I make that I haven’t had time to blog just yet.  Apparently, I can come up with ten times as many recipes as I have time to post. It’s all that time consuming mumbo jumbo like SEO that get in the way of pure cooking art.

Steak with Porcini Mushroom Gravy

So you will see by the pictures that I have made this a number of times, but really, after two times taking pictures, I just put the camera away. And not that this is my first time making mushroom gravy. Oh no! I cook stuff all the time  and just don’t write it down. But most of the time my mushroom gravy is not made with fresh Porcini mushrooms, as  they are a bit pricey. But as mushrooms go, they are fabulous and have a powerful mega-mushroom flavor that is hard to match. You can get them dried and reconstitute (in a pinch) but remember that reconstituted is never quite as good as fresh. So when you see these, give up the ghost on  your cash,  buy  them, and  pinch pennies elsewhere.

You can use this gravy on just  about  anything: chopped  steak,  pork chops, mashed potatoes, meat loaf, roast pork,  roast beef, (prime rib!) but since it is a bit fancier,  I  would go with steak at the very least, whichever kind suits your fancy. As for cooking steak, bring it up to room temperature, season liberally with salt and lots of black pepper,  and grill to doneness. Or sear in a screaming hot skillet on both sides, and then finish it  in the  skillet in a hot  oven until  it probes to the correct temp to let it rest. How long depends on how thick and if it has a bone. You can read a little more about steaks and how  I cook them  in my  post for homemade steak sauce.

And here  is  an  easy reference for steak doneness:

Steak Doneness Chart

Porcini Mushroom Gravy

But on to the  sauce,  which is made not only with porcini but with beef demi, which you can buy in tubs, and is like a reduction of beef  stock that is quite rich. And I also use the mushroom base,  but you could use beef base instead of mushroom in a pinch. It will just make the gravy more beef flavored and less mushroom.
Steak with Porcini Mushroom Gravy

Steak with Porcini Mushroom Gravy

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients for Mushroom Gravy:

  • 1/2 cup chopped shallots
  • 4 tablespoons butter
  • 1/2 teaspoon chopped garlic
  • 8 ounces fresh chopped porcini mushrooms
  • 1/4 cup flour
  • 1/2 cup red wine
  • 2 cups water
  • 2 tablespoons beef demi glace
  • 1 tablespoon Better Than Bouillon mushroom base
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoons dried chives
  • 1 tablespoon fresh rosemary
  • 1/4 teaspoon kitchen bouquet


  1. Saute the shallots and garlic in butter until slightly softened, then  add the mushrooms and cook until soft.
  2. Stir in the flour to coat the mushrooms.
  3. Remove from heat and stir in the wine, then return to the heat (you do it off the heat to reduce the risk  of fire from  the alcohol vapors) and cook  that until the wine reduces out.
  4. Stir  in the water, demi, mushroom base,  salt, pepper, chives, rosemary, and kitchen bouquet (to intensify  the color) and stir over low heat until thickened.
  5. Serve over steaks or  other meat of your choice.

From the kitchen of

Foodie Extravaganza


National Mushroom Month

Hosted by Wendy Klik


Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Steak with Porcini Mushroom Gravy

9 responses

  1. I have a crown pork roast recipe that I have been waiting until the holidays this year to post because it is on my Christmas China LOL. This gravy is very special when made with porcini mushrooms.

    • Yeah, I got busted with those plates, huh? I have some recipes and pics that have been tucked away since the first year of the blog. LOL! And I know you and I both love themed events. And so much of what I have in storage never fits the events. But I always seems to run out of cookie recipes. It’s the way of things. 😉

  2. I have some “files” too, and thank goodness, because it helps when I’m running out of time!! This gravy sounds amazing. Mushrooms add so much umami.

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