Chianti Mushroom Sauce Recipes

RED WINE AND WILD MUSHROOM SAUCE

Steps:

• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute 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 reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

CHIANTI MUSHROOM SAUCE

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.

LAMB AND SHIITAKE STEW WITH TOMATO-CHIANTI SAUCE

Steps:

• Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.
• Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.) Divide orzo among 4 plates. Top with lamb stew and serve.

FILET MIGNON WITH CHIANTI SAUCE

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.

MUSHROOM SAUCE

Steps:

• In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
• Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
• In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

MUSHROOM PASTA SAUCE

Steps:

• Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.