Week 3 of the Mushroom Masters competition is upon us and I think we know what’s for dinner. I have a hard time looking at this photo without releasing an audible sigh. It just looks too good, too perfectly fall with those mushrooms in a rich thyme marsala sauce over braised beef and mashed potatoes.
As I’m writing this, we’re edging up on lunchtime in the Midwest and I’ve already made a grocery list and extended dinner invitations for tonight. My guess is that you’ll find yourself in a similar position.
We are eternally grateful to Alice of Savory Sweet Life for her stunning entry. Harness that hunger for a moment and please do take a moment to go vote for this bit of beauty on Tastespotting.
Recipe: Marsala Mushroom Cream Sauce over Beer Braised Beef
Head note: This recipe for Marsala Mushroom Cream Sauce over braised beef is the ultimate comfort food on a cool fall or winter day. Perfect for serving any day of the week, this dinner is also fancy enough to serve guests. Made with both button and crimini mushrooms, the Marsala Cream sauce is what makes this dish special.
Beer Braised Beef (recipe below)
Buttermilk Mashed Potatoes (recipe below)
Marsala Mushroom Cream Sauce (recipe below)
Fresh Thyme Sprigs (garnish)
This recipe is assembled in three parts. The Beer Braised Beef, Buttermilk Mashed Potatoes, and the Marsala Mushroom Sauce. Prepare the beer braised beef according to the recipe below. Forty-five minutes before the beef is ready, prepare the buttermilk mashed potatoes. Fifteen minutes before the beef is ready to come out of the oven, prepare the Marsala mushroom sauce. To assemble this dish, scoop a generous scoop of mashed potatoes in a bowl or plate. Take 1-2 pieces of the braised beef and place it on top of the mashed potatoes. Spoon a few spoonfuls of the gravy from the pot over the beef. Top off the beef with a few generous spoonfuls of the Marsala mushroom cream sauce. Garnish with a fresh sprig of thyme before serving.
Beef Braised Beef
1 (2-1/2 pound) boneless beef chuck roast
Kosher salt and ground pepper
1/2 cup all-purpose flour
4 tablespoons vegetable oil
2 medium yellow onions, halved and sliced thinly
2 tablespoons balsamic vinegar
2 (12-ounces) bottles lager beer, like Budweiser
3 beef bouillon cubes
3 sprigs fresh thyme
1 6-inch sprig rosemary
Preheat the oven to 300 degrees F. Cut the beef in large 2 or 3-inch chunks. Season the beef generously with salt and pepper. Place the beef in a ziplock bag and add the flour. Seal the bag and shake the beef until each piece is dredged and coated in flour. Add three tablespoons vegetable oil to a large heavy duty pot and heat over medium-high heat. Brown the beef on all sides, and then transfer to a plate. Add the remaining tablespoon of vegetable oil to the pot and add the onions. Cook the onions for 20 minutes until they are soft and slightly caramelized. Stir in the balsamic vinegar, beer, and bouillon cubes. Bring the mixture to boil, scraping up the brown bits from the bottom. Add the beef and the juices from the plate back to the pot and give everything a good stir. Cover the pot with a lid and place it in the oven for 2-1/2 hours.
Buttermilk Mashed Potatoes
2 pounds Yukon gold potatoes, washed and quartered
1/2 cup (1 stick) butter, sliced
3/4 cup buttermilk
salt and pepper
Bring a large pot of salted water to boil. Add the potatoes and cook for 20 minutes until fork tender. Carefully strain the potatoes and place them in a large bowl. Add the butter and allow it to melt. Stir in the buttermilk. Using a potato masher, carefully mash the potatoes until creamy. Season with salt and pepper
Marsala Mushroom Cream Sauce
2 tablespoons butter
2 tablespoons vegetable oil
8 ounces sliced crimini mushrooms
8 ounces sliced white button mushroom
3/4 cup Marsala wine
1/2 cup Heavy Cream
3 sprigs fresh thyme
salt and pepper
In a large skillet, heat the butter and oil over medium-high heat. Once the butter is melted, add the mushrooms. Sauté the mushrooms for 3-4 minutes until the mushrooms are barely cooked through. Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce. Stir in the heavy cream and thyme. Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.