Mushroom Red Wine Cream Sauce

Mushroom Red Wine Cream Sauce

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Mushroom & Red Wine Cream Sauce

Creamy, rich, and stuffed with a quadruple-dose of umami (morels + porcinis + truffle + fish sauce), this wild mushroom sauce will make any steak super-duper-delicious.  Of course, it can be used on other foods too.

INGREDIENTS

DIRECTIONS

1

Rehydrate the porcinis & morels using this method and a cup of water for the initial & follow-up soaks (2 cups total). Strain & reserve both cups of water.
2

Add the olive oil to a wide skillet of frying pan over medium heat.

3

When the oil is hot, add the minced shallot and the truffle salt.

4

Thinly slice (julienne) the porcinis. Add them and the whole morels to the pan. Increase the heat to medium high to get a good sear on the mushrooms.

5

After 5-7 minutes, when the mushrooms have started to brown, pour in the red wine & two cups of mushroom rehydration liquid to deglaze the pan. Increase the heat to high & simmer until the 2 ½ cups of liquid in the pan have reduced to about 1 cup in volume.

6

Add the heavy cream, thyme, sherry vinegar, cayenne, & fish sauce.

7

Continue to simmer until the sauce is thick enough to coat the back of a spoon (“napper”).

8

Serve with steak or on other dishes.

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