Red Wine Mushroom Sauce
Prep Time:
Cooking Time:
This was originally part of the Porcini Crusted Tenderloin but could be used for a variety of dishes.
ingredients
- 3Tablespoons —olive oil
- 2Pounds —mushrooms, preferably a mix, cut or torn into pieces
- 6Tablespoons —salted butter, divided
- 2shallots, minced
- 4cloves garlic, minced
- 1 1/2Tablespoons —dried porcini powder
- 4Cups —dry red wine
- 2Cups —beef stock
- sea salt
- freshly ground black pepper
- fresh chives, thinly sliced, for serving
instructions
Heat a deep pan over medium heat and add the olive oil. When the oil shimmers, add the mushrooms and cook, stirring often, until browned all over 8 to 10 minutes. Season with a pinch of salt, then remove the mushrooms from the pan and set aside.
Add 2 tablespoons of the butter to the pan, then add the shallots and a pinch of salt and cook until starting to soften, 3 to 4 minutes. Stir in the garlic and porcini powder, cook for 45 seconds, then add the red wine, bring to a simmer, and reduce by half. Add the stock and cook to reduce slightly.
Return the mushrooms to the pan and let bubble away until thickened, 10 to 15 minutes (it should be thick enough to coat the back of a wooden spoon). Turn off the heat, then add the remaining butter and stir until the sauce is creamy and thickened and the butter is emulsified. Season with more salt and pepper to taste.
