Ingredients with Measurements:
- 1 cup of sliced mushrooms
- 1/4 cup of finely chopped shallots
- 2 cloves of minced garlic
- 1/2 cup of dry red wine
- 1/2 cup of beef broth
- 1 tablespoon of tomato paste
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Saucepan
- Wooden spoon
- Whisk
Step-by-step instructions:
1. In a saucepan, heat the olive oil and butter over medium heat.
2. Add the sliced mushrooms and cook until they are browned and tender.
3. Add the chopped shallots and minced garlic and cook until they are fragrant.
4. Pour in the dry red wine and beef broth, and stir in the tomato paste.
5. Whisk the mixture until it is well combined and bring it to a boil.
6. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it has thickened.
7. Season the sauce with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
This recipe makes about 1 cup of sauce, which serves 4-6 people.
Nutritional information:
Calories: 80
Fat: 5g
Carbohydrates: 4g
Protein: 2g
Sodium: 200mg
Substitutions for ingredients:
- You can use any type of mushrooms you prefer, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.
- If you don't have shallots, you can use finely chopped onions instead.
- You can use chicken broth instead of beef broth.
Variations:
- Add a splash of balsamic vinegar to the sauce for a tangy flavor.
- Stir in some heavy cream or sour cream to make the sauce creamier.
- Add some fresh herbs, such as thyme or rosemary, for extra flavor.
Tips and tricks:
- Make sure to slice the mushrooms evenly so that they cook evenly.
- Use a good quality red wine for the best flavor.
- If the sauce is too thin, you can simmer it for a few more minutes to thicken it up.
- If the sauce is too thick, you can add a little more beef broth or red wine to thin it out.
Storage instructions:
You can store the mushroom bordelaise sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the sauce, simply heat it up in a saucepan over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the mushroom bordelaise sauce over grilled steak or roasted vegetables.
Garnishes:
Garnish the sauce with some fresh parsley or chives for a pop of color.
Pairings:
This sauce pairs well with beef, pork, or chicken.
Suggested side dishes:
Serve the mushroom bordelaise sauce with mashed potatoes, roasted asparagus, or a green salad.
Troubleshooting advice:
If the sauce is too thin, you can simmer it for a few more minutes to thicken it up. If the sauce is too thick, you can add a little more beef broth or red wine to thin it out.
Food safety advice:
Make sure to cook the mushrooms and shallots thoroughly to avoid any risk of foodborne illness.
Food history:
Bordelaise sauce is a classic French sauce made with red wine, shallots, and bone marrow. This version of the sauce uses mushrooms instead of bone marrow for a vegetarian twist.
Flavor profiles:
The mushroom bordelaise sauce is rich and savory, with a deep umami flavor from the mushrooms and a tangy sweetness from the red wine.
Serving suggestions:
Serve the mushroom bordelaise sauce over grilled steak or roasted vegetables for a delicious and flavorful meal.
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Region: French