Am going to try this - using Dave T's suggestion of adding a beef base - then wine... cook down - then thicken. Has to be outstanding...

This wasn't much of a sauce, but it was an exceptional way to sautee the mushrooms. Doing it over the low heat really intensified the flavors. It was spectacular.

I didn't have any Worcestershire sauce on hand. I ended up subbing for A1 Steak Sauce, and it was to die for. I couldn't believe how good it was.

- Not much of a sauce
- Perfect sautee

I made this recipe for some ribeye steaks and it was awesome! Nice flavor and a perfect compliment to the grilled steak.

Glad I found this recipe. I wanted to do something different with a couple ribeye's and this is it. Only I pan-sear them and use the roux as a base for the sauce. Add just a bit of butter to break it up and add heavy cream, mushrooms, and onion.

This is a great sauce. I modified it a bit by adding some beef base, about 1/3 cup of wine, let that cook down a bit, then thickened it a bit with some corn starch dissolved in cold water. It was spectacular.

I was looking for a good mushroom sauce and this was one of the first I found. It turned out so good and my whole family loves it. I use it in all different ways now, my favorite is with chicken and pasta. I recommend this for anyone.

I was looking for a sauce with mushrooms for my steaks and I found this one. It came out so good! My guest said that it was so better than the restaurant.