Everything was smoked..sauteed onions followed by double Swiss and mushroom sauce....deelish
Sent from my SPH-M830 using Tapatalk 2
Mushroom and Swiss...slow cooked on a rainy day...Q Views
- Thread starter fwismoker
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Everything was smoked..sauteed onions followed by double Swiss and mushroom sauce....deelish
Sent from my SPH-M830 using Tapatalk 2
You're not gettin' away with this!!!
That sauce looks really good, so we're gonna need the recipe Jack!
Please?
Man, I just ate and you got my mouth watering!!! Awesome.
Great job,
Bill
That sauce looks really good, so we're gonna need the recipe Jack!
Please?
Man, I just ate and you got my mouth watering!!! Awesome.
Great job,
Bill
Usually it's 2 of those small cans of mushrooms and pieces, half stick of (smoked) butter, beef stock, s&p, corn starch to help thicken and reduce the sauce (today was beef bouillon- 3 cubes w/ 1 1/2 cups water) It was really good with the bouillon but i didn't need s&p because it's salty already. I keep it in the smoke for around an hour and then just let it reduce on the stove and i always use black iron pans. So far Bill i haven't found a restaurant to come close to this.
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Latest posts
-
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Latest: DRKsmoking
-
-
-
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 56
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
