Chianti Mushroom Sauce Recipes

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CHIANTI MUSHROOM SAUCE



Chianti Mushroom Sauce image

Most mushroom recipes are spoiled by too much foreign flavor. Portabello Mushrooms have a very distinct flavor and are the choice mushroom companion for many dishes. This recipe preserves the flavor and aroma of the mushroom, yet adds that little bit extra without breaking the bank.

Provided by Chef Logjam

Categories     Sauces

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

1 large portabella mushroom
2 teaspoons unsalted butter
1 instant Oxo (Chicken stock)
1 teaspoon plain flour
1 cup cheap wine (plonk) or 1 cup chianti wine (Whatever wine you have)
1/2 cup water
salt and pepper

Steps:

  • Remove stem and skin from Mushroom.
  • Slice stem and slice mushroom into strips.
  • Saute Mushroom in Butter over low heat.
  • When soft, pour wine over mushroom stirring occasionally.
  • Let wine evaporate to half.
  • Mix stock and flour in 1/2 cup of water.
  • Stir mixture into simmering mushrooms.
  • Do not bring to boiling, instead bring to light simmer and add dash of pepper and pinch of salt.
  • When smooth and creamy, serve over Steak, Fried potatoes, or toast.

Nutrition Facts : Calories 74.4, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 5.1, Carbohydrate 3.2, Fiber 0.3, Sugar 0.8, Protein 0.7

FILET MIGNON WITH CHIANTI SAUCE



Filet Mignon With Chianti Sauce image

I think I got the original recipe from "Patsy's Cookbook : Classic Italian Recipes from a New York City Landmark Restaurant". I know I changed the wine used in the original, but I can't remember what the original was. There are probably other changes I've made form the original, who can keep track anymore? Hope you like it. This is great company food, especially to impress. I have made this with cheaper cuts of meat and bacon rather than the pancetta with good results. Since I don't know how well done you like your meat (rare for me) its even harder to judge the cook time in this recipe.

Provided by Ilysse

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb white mushroom, cleaned and sliced thin
1/4 cup olive oil
1 medium onion, chopped
1/4 lb prosciutto or 1/4 lb pancetta, chopped
1/3 cup beef broth
1/2 cup chianti wine
2 tablespoons butter
1/4 cup parsley, chopped
salt & pepper
4 slices filet mignon

Steps:

  • Blanch mushrooms in boiling water for 2 minutes, drain.
  • Heat oil in large skillet over medium heat.
  • Saute onion until soft.
  • Add prosciutto and mushrooms and saute 2 minute.
  • Add broth, wine, butter and parsley and stir to combine.
  • Bring to boil.
  • Reduce heat to low and simmer 5 minutes.
  • Add fillets and cook in sauce to desired doneness.
  • Season to taste.
  • Serve fillets with sauce poured over top.

Nutrition Facts : Calories 221.5, Fat 19.6, SaturatedFat 5.6, Cholesterol 15.3, Sodium 132.5, Carbohydrate 5.4, Fiber 1.2, Sugar 2.5, Protein 2.5

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