Howdy,
Made this last night and I have a good bit of leftovers that I'd like to incorporate into this evening's supper (ribeye, creamy mash, asparagus) and I'm not sure of the best approach to kick it up a notch.
It's not terrible,,, but,,,, I'm pretty sure my first mistake was not sautéing the mushrooms long enough. I didn't get good strong mushroom flavor and they're a bit rubbery.
I also accidentally added 3x the tomato paste called for. I don't think that's totally killing it but it's not helping.
Should I just simmer it way down? Thicken with flour? Add stock?
Any advice would be appreciated.
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