I don't know how to link threads, but there's an earlier one on sauterne for fondue and what should be used instead. I kinda think I've got a similar situation here: want to make a mushroom sauce from a cookbook from the 70s and it calls for sauterne. I'm pretty sure they mean a cooking wine--but what would you use?
The application: I kind of hate to tell you, but I tried something I would normally never try at a local restaurant: chopped steak. The waitress said it was her absolute favorite. It was a chewy hamburger-type substance with a slice of swiss cheese and a rather tasty mushroom sauce on it. As my jaws got a real workout, I told my husband, "This would be 100 times with a good quality hamburger under it." So I thought I'd give it a try--but had no idea how to come up with the mushroom sauce.
Considering the quality of the food at this restaurant, I figured my 1970s cookbook would be the place to look and I was right--but I'm not opposed to making it better if you've got suggestions.
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