Pairs well with Mushroom Sauce
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Mushroom Sauce
(5.0)
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A versatile and elegant mushroom sauce that can be served with lamb, beef, chicken, or as a standalone dish. This recipe demonstrates how to achieve a sauce with depth and layers of flavor, emphasizing the importance of cooking techniques to enhance the taste of mushrooms.
00:45:00 total
Serves 4
medium
Sauce / Dressing / Flavoured Butter
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Ingredients
- butter - watch the video to see
- shallots (or onion) - watch the video to see (finely chopped)
- garlic - watch the video to see (chopped)
- mushrooms - watch the video to see (regular, portabella, or any variety, chopped)
- salt - to taste
- fresh thyme - watch the video to see (optional, can substitute with oregano or sage)
- fresh rosemary - watch the video to see (optional, can substitute with oregano or sage)
- balsamic vinegar - watch the video to see (optional)
- red wine - about 1 cup (preferably a full-bodied wine like Shiraz)
- beef broth - about 1.5 cups
- black pepper - to taste
- porcini mushroom salt - to taste (optional)
- cornstarch or arrowroot - watch the video to see (for thickening, mixed with water)
- cream - watch the video to see (optional)
- parsley - optional (chopped, for garnish)
Instructions
- Prepare Ingredients: Finely chop shallots (or onion) and garlic. Prepare mushrooms by chopping them into smaller pieces.
- Caramelize Shallots: In a pan, sauté shallots with butter until lightly caramelized.
- Cook Mushrooms: Add mushrooms to the pan, season with salt to help release water, and sauté until water evaporates.
- Add Flavors: Introduce garlic, thyme, and rosemary (or your choice of herbs). Once garlic is fragrant, add balsamic vinegar (if using) and then red wine.
- Reduce Wine: Allow the wine to reduce significantly before adding beef broth.
- Season and Thicken: Adjust seasoning with salt and black pepper. Thicken the sauce with a cornstarch or arrowroot mixture.
- Final Touches: Optionally, finish the sauce with cream and butter for extra richness. Garnish with chopped parsley.
