This mushroom steak sauce isn’t your everyday white button and cream mixture.
Grind the dried mushrooms in a spice grinder for at least 1 minute, until you have a fine powder. Transfer into a medium pot over low to medium-low heat and toast the powder, stirring constantly, until it turns from a pale gray to a wet sand-brown color. Immediately transfer the toasted powder to a bowl to stop the cooking.
In the same pot over medium heat , melt 3 tablespoons of the butter, then add the thyme, rosemary, sage, and black pepper. Cook until the butter starts to brown and the herbs are crispy, about 3 to 5 minutes, then remove about half of the herbs with a slotted spoon and set aside. Add 3 of the smashed garlic cloves and the shallot and cook until fragrant and slightly browned on the edges, about 3 to 5 minutes, then stir in the milk, cream, yogurt, fish sauce, allspice, and dark soy sauce .
Strain the sauce through a fine-mesh sieve into another pot, pressing on the solids to extract all the liquid, then discard the solids. If the consistency of the sauce is too thick for your liking, thin it out with a bit more cream, then add the Dijon mustard, grated nutmeg, and the remaining 1 tablespoon of butter. Stir until the sauce is smooth, seasoning with more fish sauce to taste, then serve over steak or your preferred meat, topped with the reserved fried herbs.
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