I have made this for years. I can not eat a steak without it! The more of a mix of types of mushrooms the wilder the flavor. I use one package dry brown gravy mix and 1/2 cup water for the demi-glace. Turns out perfect!

I served this recipe over the top of pan seared beef medalions and it was incredible. I will most definitely make this recipe again. I made a couple of changes to the recipe for my taste and availabity/price of the mushrooms. I added a couple of extra tablespoons of butter and used 5 ounces of shitake, portabella and grocery store mushrooms each. I used the recipe for 6 servings and it was the perfect fit. Thank You

Fabulous! I was looking for a good recipe using mixed dried mushrooms, and this adapted perfectly. (When rehydrating the mushrooms, I added red wine and a little coarse Kosher salt to the warm water, and saved the resulting liquor for another use.) Of course, I did tweak the recipe a little to my own taste, as we all do. I used green onions (didn't have any shallots) and added one small clove of garlic, finely minced. Also, demi-glace is not a current staple in my kitchen, so I used beef broth and more wine, along with a pinch of nutmeg, and liberal freshly ground mixed pepper. Since I was working with rehydrated dried mushrooms, I was not concerned that any spices would overcome, as drying intensifies the flavour of wild mushrooms. The sauce reduced nicely with a longer cooking time, and I did follow a previous suggestion and mixed a VERY small amount of brown gravy mix in some water, and added it at the last minute. Served with rare/med rare NY Strip steaks, this was a gourmet treat. I WILL be making this again!!

ABSOLUTLEY WONDERFUL!!!!! I could not find all the mushrooms so I used a 6 oz. pack of potabellas and a 5 oz. pack of shiitake. I also used a brown grazy packet with 1/2 cup of water for the demi glace. Very easy and very tasty.

Outstanding...! I used crimini, shiitake, & oyster mushrooms and followed the recipe as written. This is a fast & simple recipe with LAYERS of flavor. Thanks - I can't wait to make this again!

Don't let the list scare you off! This is a fabulous alternative to steak au poivre. We were looking for a Ragout of Wild Mushrooms in Puff Pastry as served by Cole's Chop House in Napa. We took this recipe and used it as a base, then we tweeked it to a Napa standard(i.e. we reduced about 400 ml of BV Coastal Estates Zinfandel to a loose glace). Shallot is so underated, but here they really shine through. For our mushroom selections we used some fresh choices, Oyster and Portobello. Then we added dried mushrooms, Morel and Chanterelle. I think the added reduction really punched up the favors... there's nothing subtile here! Serve this in a puff pastry cup along side a robustly seasoned (Montreal spices) rib eye steak.

This recipe was exactly what I was looking for! I used the packet of brown gravy and 1/2 cup of water because I didn't have demi-glace. I also added some crushed rosemary and thyme. My steaks were delicious! I will be making this over and over again.

What a wonderful complex mushroom sauce. The combination of mushrooms makes me smile. To all you people who rate a recipe but don't follow it exactly or very close to the origional recipe, PHOOEY ON YOU, especially if you give it less than 5 stars.

I really enjoy this sauce , I simplified it even more..I used only morel mushrooms. The taste acually complimented venison ,that I served with it !!

This sauce was absolutely incredible! I bought all the mushrooms listed with exception of the morels (they are just too expensive!) Also, we didn't have Demi Glace and weren't sure what it was so we wing'd it by using rich beef stock with a packaged brown sauce. I'm sure REAL Demi Glace would've knocked this recipe off the charts, but the packet gravy/sauce mix still had wonderful results. A definite keeper!