Would love to give 5, but as I didn't exactly follow the recipe that doesn't seem right. I didn't have time to prepare a demi glace, so I omitted that completely. I also used very finely diced onion instead of shallots as I always have lots of fresh onions and never any shallots. I also used chanterelle and shitake mushrooms only, because that is what I had. It was terrific!!! I spooned this over some fresh puff pastry and topped with shaved parmesean cheese and it was heavenly, not to mentioned looked very complex (which is so not true!). I plan to use this as a dinner party dish soon. Thanks for the recipe.

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.

Fantastic recipe. Just made this to have with some nice rump steaks and it came out great - even with just standard 'run of the mill' mushrooms.

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!!

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.

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!

A truly wonderful sauce, this goes excellent with just about anything including pork and chicken. I served this with a roasted chicken this last Sunday, using chicken demi glace instead of beef. I could not find morel or chanterelle mushrooms so I used button mushrooms and increased the amounts of the other mushrooms instead.

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

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 !!