cooking, Food, Writing

Red wine and mushroom sauce. 

The past week I have not stopped eating. I seriously need someone to stitch up my mouth. It’s all been rich food too! From lobster, to duck, to gourmet Chinese on Friday night! I sound like a snob but I just love food! 

Anyway, with the duck dish last week I made a red wine and mushroom sauce to accompany it. Years ago I would have struggled to just cook a sauce off the top of my head but now I believe my palate is more refined and I know my flavours. It is a really easy sauce to make, tastes delicious and only takes about 20 minutes to cook. It easily serves 4-6 people and is perfect with any red meat or game. It also goes perfectly with the dauphinoise recipe I posted last week! 

To make the sauce you need: 

  • 1 glass red wine 
  • 1 onion finely chopped 
  • 2 cloves of garlic crushed 
  • 4 mushrooms diced 
  • 1 tablespoon balsamic vingegar
  • 1 teaspoon sugar 
  • 1 large knob butter 
  • Salt and pepper 
  • 300ml beef stock

  1. Sweat the onion and garlic in a pan for 4 minutes. 
  2. Add the mushrooms and knob of butter, along with salt and pepper. Cook for a further 3 minutes. 
  3. Add the balsamic vinegar and red wine. Simmer for 10 minutes or until it has reduced by half. 
  4. Add the beef stock and simmer for 5 minutes. 
  5. Serve with red meat or game and dauphinoise potatoes. 


Enjoy! 

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