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Newsletter>
Red Wine Wild Mushroom Sauce
March 7, 2007
This recipe was sent in by one of our members, using
Butterfly Creek Wine.
What you will like about this recipe is that it actually
has wine in it.
Red Wine Wild Mushroom Sauce
1 tablespoon unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 pounds assorted mushrooms, such as crimini, oyster,
shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Butterfly Creek Cabernet Sauvignon
1/4 cup beef broth
1/4 cup heavy cream
1 tablespoon minced fresh chives
Place a skillet over medium heat. Add the butter and a
2-count drizzle of oil. When the butter starts to foam, add
the shallots and sauté for 2 minutes to soften. Add the
mushrooms and thyme; season with salt and pepper. Stir
everything together for a few minutes. Add the red wine,
stirring to scrape up any stuck bits; then cook and stir to
evaporate the alcohol. When the wine is almost all gone,
add the beef broth. Let the liquid cook down and then take
it off the heat. Stir in the cream and chives, and season
with salt and pepper. (Note: when cooking a roast its
really good to add some of the drippings in place of equal
amount of beef broth)
Serving suggestions:
Can be served on almost any Beef dish. I prefer to put it
on tender grilled steak or a slice of beef roast, and eaten
along with a glass of Butterfly Creek Cabernet Sauvignon
makes the dish perfect. Mmmmm!
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