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
- 1/2oz Dried Porcini Mushrooms
- 1/2oz Dried Morel Mushrooms
- ¼ tsp Black Truffle Salt
- 1 tbsp Extra Virgin Olive Oil
- ½ cup Minced Shallot
- ½ cup Red Wine
- ½ cup Heavy Cream
- ½ tsp Red Boat Fish Sauce
- 1 tsp Fresh Thyme Leaves
- ½ tsp Sherry Vinegar
- 1 pinch Cayenne (to taste)
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.