Mushrooms and Wine Sauce

This excellent sauce will transform simple )pan-fried or grilled chicken and light meats into a dinner-party dish.
Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 2

    tbsp butter

  • 1

    shallot, finely chopped

  • 115

    g/4 oz button mushrooms, sliced

  • 1/2

    cup white wine

  • 2

    tbsp brandy

  • 1

    quantity Sauce Espagnole (*see below)

  • 1

    tbsp. chopped fresh tarragon or chervil

Directions

Melt the butter and fry the shallot until soft but not brown. Add the mushrooms and sauté until they just begin to brown. Pour in the wine and brandy, and simmer over a medium heat until reduced by half. Add the Sauce Espagnole and herbs and heat through, stirring occasionally. Serve hot with grilled or roast pork, chicken or with rabbit. *Sauce Espagnole (rich Brown Sauce) 2 tbsp butter 2 oz bacon pieces or streaky bacon, chopped 2 shallots, chopped 1 carrot, chopped 1 celery stick, chopped 3 mushrooms 2 tbsp. plain flour 600 m 2 cups hot beef Stock 1 bouquet garni (parsley, thyme, bay leaf bound together) 2 tbsp tomato puree 1 tbsp. sherry (optional) salt and pepper Melt the butter in a heavy-based saucepan and fry the bacon for 2-3 minutes. Add the vegetables and cook for a further 5-6 minutes until golden. Stir in the flour and cook over a nedium heat for 5-10 minutes until it -ias become a rich brown colour. Slowly bring to the boil continuing to stir until the sauce thickens. Add the bouquet garni, tomato purée and seasoning. Reduce the heat and simmer gently for one hour, stirring occasionally. Strain the sauce, pressing the vegetables to extract the juice. Skim off any fat with a metal spoon. Stir in the sherry and adjust the seasoning to taste. (the Espagnole sauce can be served on it's own will any red meat)

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