MUSHROOM WINE SAUCE RECIPE 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.

RED WINE AND WILD MUSHROOM SAUCE RECIPE | TYLER FLORENCE ...

Red Wine and Wild Mushroom Sauce Recipe | Tyler Florence ... 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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