Java Latte Mushroom Sauce
-4 tablespoons butter or margarine
-1 celery rib, finely chopped
-1 small onion, finely chopped
-8 to 12 ounces washed, sliced fresh mushrooms
-1 tsp minced garlic
-1 tsp oregano
-hot sauce (like Tobasco) to taste, if desired
-salt/pepper to taste
-2 c. leftover brewed coffee
-1 c. heavy milk or cream
Heat 4 Tbs. butter or margarine in a large, deep skillet. While butter warms, chop 1 celery rib and 1 small onion into very small bits. Throw the chopped vegetables into the hot butter and sautee over MEDIUM heat for a couple of minutes. Add a package of sliced fresh mushrooms (about 8-12 ounces) and about 1 tsp. minced garlic (or powder).
Stir-fry mushrooms with 1 tsp. dried oregano and add a healthy dash of hot sauce, if desired. Add salt/pepper to taste. When the vegetables have softened, pour about 2 cups leftover brewed coffee over the mixture, increase burner heat and bring to a simmer for about fifteen minutes, leaving the skillet uncovered.
(This is a good point to start broiling a steak if you’re serving it that way.)
When at least 1/3 of the liquid has evaporated from the sauce, reduce heat back to MEDIUM and stir in 1 cup heavy cream or whole milk. Evaporated milk would probably work well, too.
Continue to simmer uncovered, stirring every few minutes to prevent scorching. At this point the sauce should resemble a thin gravy. The longer it simmers uncovered, the thicker it will become. It will also thicken a little more after being removed from heat, so keep that in mind.