Here’s a sauce that will work with most anything you’re grilling! The key is to caramelize the mushrooms first to boost their natural flavors, and add lots of butter.
Figure about a pound of mushrooms for every two to four people depending on how many mushrooms you want in each serving. As far as which kind of mushrooms to use, Baby Bella, White Button, Shitake, or Beech as I opted for this time around will all work well.
Slice, or in the case of Beech, separate the mushrooms and toss in a large bowl with a generous pour of extra virgin olive oil, salt, and black pepper. Then either roast at 425 degrees F for approximately 25 minutes, or sauté in a heavy pan on the stove until they soften and brown a bit. Set aside.
In a large pot over medium heat, sauté a minced shallot and garlic in some olive oil until translucent. Add ¼ cup of mushroom, chicken, vegetable, or beef stock per person.
Concentrate for all of these are all available locally and are much better tasting than ready-made canned or boxed stocks. Stir in the cooked mushrooms and simmer for 15 minutes on low heat.
Just before serving, turn down the heat to its lowest setting, add about 1 teaspoon of butter for each serving, and stir gently for a minute until you’ve achieved a silky-smooth consistency. Finish with some chopped parsley and salt and pepper to taste.