Mushroom with Madeira Sauce

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This is one of those "wow" dinner party starters that's actually quick and easy to make. If you prepare the sauce ahead you just need to firstly cook the steaks right before serving so you can enjoy the party, too!

Mushrooms are best adaptable. Use them as a main course, as interest, as vegetables, in salads, or as a hors d'oeuvre, or to add distinction to many recipes. Sauteed caps, cut or whole, syndicate well with vegetables and add much to steak or roast beef. Raw mushroom pieces enhance many salads. A few cut up or whole mushrooms with other ingredients in chicken or meat pie, stews, and other varied casserole recipes are excellent.

Mushrooms lose flavor if skinned. But old and hard skins must be scraped off. Peeled stems will flavor many dishes and may be put in the kettle when making broth. For mushroom store for use in sauces or soups, add parings and stems to 2 cups water and simmer 20 minutes. Add salt, pepper.

Nutrition per serving: 461 calories, 10g protein, 37g carbohydrate, 31g fat, 10g saturated fat, 5g fibre, 7g sugar, 2.38g salt.

Ingredients

• 4 table spoons (1/2 stick) unsalted butter for sauce plus one more table spoon for mushrooms
• 1.5 pound mixed fresh mushrooms (shitake, porcini, oyster)
• 1/2 cup madeira wine
• 1 cup bright vegetable broth (or liquid from reconstituted dried mushrooms or mixture of both)
• 1 cup milk
• 3 table spoons flour
• pinch of ground nutmeg
• pinch of cayenne pepper
• Salt and freshly ground pepper, to taste
• 1/2 cup grated Parmigiano-Reggiano cheese

Directions

Heat an oven to 375°F. Butter a cooking pot dish.
In a big sauté pan over medium-great heat, melt the butter. Add the mushrooms and sauté, rousing occasionally, about 10 minutes. Fixed aside, covered to keep it warm.

How to make Madeira-flavored sauce

Melt the butter in a pan; when melted, add flour. Mixture well over a slow heat and then add slowly - constantly rousing - broth and milk which have been varied and heated. Keep beating the sauce with a spoon to make it light. Then add the juice from the pan in with the mushrooms has been cooked and Madeira wine - heated, but not boiled. (Sherry may be used, but the taste of Madeira is finer with mushrooms.)

Season the sauce with salt, ground nutmeg, and touch of cayenne.Spoon the mushrooms into a casserole recipe. Sprinkle the Parmigiano-Reggiano finished.Bake for 12-15 minutes until the highest is golden and the cheese is melted. Let stand for 5 minutes before distributing.

Note: Mushrooms different in size. If you have too many for the burning dish and if there is sauce left over, heat the mushrooms in the sauce and serve differently over boiled potatoes.