Add Mushroom Liquid to Brandied Mushroom Sauce

Video Transcript

"Hi! This is Dave for Expert Village. Today we're going to make some steaks with brandied mushroom sauce. The next step in our process is we're going to add liquid to these brown mushrooms and onions. With the flour in it, it's going to make it thick and you'll what kind of power this has. The first liquid we're going to be adding to this, and you'll see how thick this becomes almost instantly. You just want to put it over about medium high heat. This is the liquid that the porcini mushrooms, in this case shiitakes, were soaking in that we boiled together at the beginning. It makes a really intense type of broth that will add all the mushroom flavor back into this. You just want to pour that evenly over the pan. Here that nice sizzle to it. Pour that all in, and then you want to brandy. You can add some cognac if you'd like. Brandy is nice and strong, but it has a great flavor to it. Don't skip this step. All the alcohol will burn out of this. It'll leave a great flavor to it. I suppose if you don't want to do that, you don't have to. It just adds another depth of flavor to it. Just go ahead and open. This about 2 ounces. Just your regular airline bottle type. Just add it right on the top there. Of course, the mushrooms are like a sponge. They're going to soak up all of this great flavor, so you just want to mix it around. It won't ignite. Don't worry about that. It's on low enough heat. If you have it on high heat watch out. All you need to do is stir this in. You can see it's already getting a little bit thick already. This is going to be a great flavor for the top of your steaks, which we'll get to soon. "