Photo: c. foodblogchef 2019
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Red Wine Sauce with Wild Mushrooms
4-6 servings
Ingredients:
2 tablespoons. olive oil
1 small onion chopped
1 small tart green apple unpeeled, chopped
1 celery stalk, chopped
3 garlic cloves, chopped
1 750 ml bottle Cabernet Sauvignon or other dry full-bodied red wine
1 cup ruby or tawny port
1 cup beef stock
3 sprigs of fresh thyme, or a ½ teaspoon dried thyme
5 tablespoons butter
1 lb. assorted wild mushrooms wiped clean, stemmed and sliced (shiitake, crimini, oyster, beech, etc. I often use 1/3 shitake and 2/3 crimini.)
2 tablespoons minced shallots
1 tablespoon Dijon mustard (optional)
½ teaspoon cornstarch mixed in a tablespoon of cold water (optional
Directions:
1. Saute the first 5 ingredients.
2. Add the wine, thyme, port and beef stock and cook over medium-high heat until reduced to about 1 ¼ cups.
3. Strain through a medium wire mesh strainer, pressing down the vegetables to extract as much flavor and juice as possible, and season to taste with salt and pepper.
4. In a separate pan, melt 2 tbs butter and sauté mushrooms and shallots until golden brown.
5. Add wine reduction to the mushrooms and bring to simmer.
6. Remove from heat and whisk in 3 tablespoons butter and the Dijon.
7. If you want a slightly thicker sauce, whisk the cornstarch and water to create a smooth slurry and slowly whisk it into the wine sauce. Bring sauce to a simmer to thicken and remove from heat.
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