Creamy Shiitake Mushroom Sauce with Patinho and Rice
This dish features tender Patinho beef paired with a luscious creamy shiitake mushroom sauce, offering a rich and savory experience that elevates the humble protein. The shiitake mushrooms impart an earthy umami flavor, balanced by the smoothness of the cream, while the aromatic garlic and thyme add depth. Served over fluffy rice, this dish is a satisfying main course that marries traditional cooking with health-conscious choices.
Ingredients
- 500gPatinho beef
- to tasteSalt
- to tasteBlack pepper
- 2 tablespoonsButter
- 2 cloves, mincedGarlic
- 1, finely choppedShallots
- 200g, slicedShiitake mushrooms
- 100mlWhite wine
- 150mlHeavy cream
- 1 teaspoon, choppedFresh thyme
- 200gRice
Instructions
- Cook the rice according to package instructions and set aside.
- Season the Patinho beef with salt and pepper. In a large skillet, heat 1 tablespoon of butter over medium-high heat and sear the beef for 3-4 minutes on each side until cooked to desired doneness. Remove from skillet and let rest.
- In the same skillet, add the remaining tablespoon of butter. Add minced garlic and chopped shallots, cooking until fragrant and translucent.
- Stir in sliced shiitake mushrooms and cook until they soften, about 5 minutes.
- Deglaze the pan with white wine, scraping up any browned bits, and let simmer until reduced by half.
- Reduce heat to low, and stir in the heavy cream and thyme. Simmer for 3-5 minutes until the sauce thickens slightly. Adjust seasoning if necessary.
- Slice the rested beef and serve over a bed of rice, topped with the creamy shiitake mushroom sauce.
Tips
- Resting the beef after cooking allows the juices to redistribute and keeps it tender.
- For a lighter sauce, consider replacing some or all of the heavy cream with Greek yogurt, adding it off the heat to prevent curdling.