MUSHROOM SHALLOT SAUCE RECIPES

RED WINE MUSHROOM SAUCE RECIPE | FOOD & WINE

Red Wine Mushroom Sauce Recipe | Food & Wine image

You can make this sauce without butter or demiglace, but the texture will be quite thin. Amazing Steak Recipes

Provided by James Peterson

Yield makes about 2 cups

Number Of Ingredients 7

Ingredients

3/4 pound white or cremini mushrooms, thickly sliced, or wild mushrooms, halved or quartered, depending on size
2 tablespoons olive oil
2 cups full-bodied red wine, such as Merlot, Zinfandel or Rioja
1 medium shallot, minced
2 tablespoons prepared demiglace (see Note)
6 tablespoons cold unsalted butter, cut into small pieces
Salt and freshly ground pepper

Steps:

In a large skillet, sauté the mushrooms in the oil over high heat for about 10 minutes, until softened and fragrant.
In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace. Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the reduced wine mixture and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.) Off the heat, whisk in the butter to make a thickened sauce. Season with salt and pepper and serve.

VENISON STEAKS WITH WILD MUSHROOM SAUCE RECIPE - BB…

Venison steaks with wild mushroom sauce recipe - BB… image

Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper

Provided by Barney Desmazery

Categories Main course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 9

Ingredients

25g dried porcini mushrooms
3 venison steaks, about 200g each
25g butter
1 tbsp sunflower oil
1 shallot , finely chopped
2 tbsp dry sherry
1 tbsp balsamic vinegar
6 tbsp double cream
mashed potato , to serve

Steps:

Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

Nutrition Facts : Calories 535 calories, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 57 grams protein, SodiumContent 0.6 milligram of sodium

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