MUSHROOM AND RED WINE STEAK SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.
MUSHROOMS IN RED WINE SAUCE
These are fantastic spooned over toast, or a side dish to beef. If your mushooms are large then slice them.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large heavy Dutch oven or skillet over medium heat.
- Add/stir in flour to blend.
- Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes).
- Season with salt and pepper.
- Transfer to a bowl.
- Sprinkle with chopped fresh parsley.
EASY MUSHROOM SAUCE WITH RED WINE
Steps:
- Gather the ingredients.
- Melt the butter with the extra virgin olive oil in a skillet; add the mushrooms and sauté for 3 to 5 minutes, stirring occasionally.
- Add the red wine and simmer for a few minutes.
- Add the beef broth and simmer to reduce a bit, about 5 minutes.
- Combine the flour and cold water in a small bowl or cup and whisk until smooth. Stir into the mushrooms until well blended.
- Season to taste with salt and pepper and simmer for about 1 minute, until thickened. If the mixture is too thick, add a little more beef broth.
- Add the parsley and more salt and pepper to taste.
- Spoon on top of your beef dish and enjoy.
Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 118 mg, Sugar 1 g, Fat 4 g, ServingSize 8 servings, UnsaturatedFat 0 g
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
WILD MUSHROOM SAUCE
Enjoy this wild mushroom sauce with a dish such as Tom Kerridge's pork and chestnut wellington. Its boozy creaminess is like a big, warming hug
Provided by Tom Kerridge
Time 20m
Number Of Ingredients 7
Steps:
- Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
- Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.
Nutrition Facts : Calories 240 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
BEEF AND MUSHROOMS IN RED WINE SAUCE
This is a great hearty, warming stew ideal for the coming winter months. When the weather starts to get cold I love nothing more than stews and casseroles whether beef, chicken or fish they make great comfort food. I served mine with broccoli florets as we are trying to eat lower carb in the evening.
Provided by The Flying Chef
Categories Stew
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper.
- Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use.
- Return bacon to saucepan along with wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21/2-3 hours or until beef is tender.
- Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat.
- Add gravy granules to beef mixture stir until sauce thickens slightly (I use the gravy granules to thicken and to add extra beefy flavour, can thicken with cornflour, but may want to adjust stock amount.).
- Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat.
- Meanwhile boil, steam or microwave broccoli until just tender.
- Serve stew accompanied with broccoli.
- Carb Tip: goes well with creamy polenta or mashed potato.
Nutrition Facts : Calories 620.4, Fat 38.6, SaturatedFat 13.8, Cholesterol 53.7, Sodium 2024.4, Carbohydrate 39.3, Fiber 6.2, Sugar 5.6, Protein 24.6
VEAL, WILD MUSHROOMS, AND RED WINE
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.
- 3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
- 4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
- 5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
- 6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.
ROASTED WILD MUSHROOMS IN RED-WINE REDUCTION
Steps:
- If using dried porcini, soak in boiling-hot water to cover until soft, about 45 minutes. Lift out porcini, squeezing out excess liquid, and discard soaking liquid. Rinse in a sieve to remove any grit and pat dry. Halve larger slices.
- Preheat oven to 375°F.
- If using fresh porcini, halve or quarter larger ones, keeping smaller ones whole, and transfer all to a baking pan. Toss all mushrooms with onion wedges, garlic, thyme, wine, 3 tablespoons oil, salt, and pepper to taste. Toss pearl onions with remaining tablespoon oil and salt and pepper to taste in a shallow baking pan.
- Roast mushroom mixture, covered with foil, in upper third of oven and pearl onions, uncovered, in lower third, stirring occasionally and switching position of pans halfway through roasting, until pearl onions are tender and golden brown, about 45 minutes total. Remove pearl onions from oven.
- Uncover mushroom mixture and stir in 1/2 cup red-wine reduction. Continue roasting mixture in middle of oven, uncovered, stirring occasionally, until vegetables are tender and liquid is reduced by half, about 30 minutes. Stir in pearl onions and roast until hot, about 10 minutes more. Heat remaining red-wine reduction.
- Season mushrooms and onions with salt and pepper. Drizzle with some red-wine reduction and serve the rest on the side.
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- 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.
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