HOW TO BOTTLE SAUCE FOR SALE RECIPES

Name: Red Wine and Wild Mushroom Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon unsalted butter; Extra-virgin olive oil; 2 shallots, minced; 2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced; Leaves from 2 fresh thyme sprigs; Sea salt and freshly ground black pepper; 1/2 cup Cabernet Sauvignon; 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth; 1/4 cup heavy cream; 1 tablespoon minced fresh chives

RED WINE AND WILD MUSHROOM SAUCE RECIPE - FOOD NETWORK

Red Wine and Wild Mushroom Sauce Recipe - Food Network image

Provided by Tyler Florence

Categories condiment

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

Steps:

Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

RED WINE AND WILD MUSHROOM SAUCE RECIPE - FOOD NETWORK

Red Wine and Wild Mushroom Sauce Recipe - Food Network image

Provided by Tyler Florence

Categories condiment

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

Steps:

Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

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