Mushroom In Red Wine Reduction Recipes

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SAUTéED MUSHROOMS IN A WINE REDUCTION



Sautéed Mushrooms in a Wine Reduction image

Sautéed Mushrooms in a wine reduction are an easy recipe that comes together really quickly. They're a great way to use leftover wine!

Provided by Jessy Freimann

Categories     Side Dish

Time 20m

Number Of Ingredients 6

1 Tablespoon salted butter
2 Tablespoons olive oil
kosher salt (to taste)
ground black pepper (to taste)
1 pound cremini or button mushrooms (sliced or quartered )
1/2 cup white wine ((you can also use red))

Steps:

  • In a large saute pan, melt butter and oil over medium heat.
  • Add your mushrooms and let them brown about a 2-3 minutes per side.
  • When mushrooms are nicely browned, add wine, salt and pepper and deglaze the pan.
  • Let the wine simmer and reduce for 7-10 minutes or until most of the wine has evaporated. Serve immediately.

ROASTED WILD MUSHROOMS IN RED-WINE REDUCTION



Roasted Wild Mushrooms in Red-Wine Reduction image

Categories     Garlic     Mushroom     Onion     Side     Roast     Vegetarian     Marsala     Red Wine     Fall     Thyme     Gourmet

Yield Makes 8 to 10 servings (as a main course)

Number Of Ingredients 9

3 lb fresh porcini (also known as cèpes) or 3 lb other exotic mushrooms and 2 oz large dried porcini slices
2 medium onions, cut into 1/2-inch-thick wedges
6 garlic cloves, minced
3 tablespoons chopped fresh thyme
1/4 cup dry Marsala wine
4 tablespoons extra-virgin olive oil
1 teaspoon salt
1 1/2 lbs. assorted pearl onions, blanched and peeled
2 cups red-wine reduction

Steps:

  • If using dried porcini, soak in boiling-hot water to cover until soft, about 45 minutes. Lift out porcini, squeezing out excess liquid, and discard soaking liquid. Rinse in a sieve to remove any grit and pat dry. Halve larger slices.
  • Preheat oven to 375°F.
  • If using fresh porcini, halve or quarter larger ones, keeping smaller ones whole, and transfer all to a baking pan. Toss all mushrooms with onion wedges, garlic, thyme, wine, 3 tablespoons oil, salt, and pepper to taste. Toss pearl onions with remaining tablespoon oil and salt and pepper to taste in a shallow baking pan.
  • Roast mushroom mixture, covered with foil, in upper third of oven and pearl onions, uncovered, in lower third, stirring occasionally and switching position of pans halfway through roasting, until pearl onions are tender and golden brown, about 45 minutes total. Remove pearl onions from oven.
  • Uncover mushroom mixture and stir in 1/2 cup red-wine reduction. Continue roasting mixture in middle of oven, uncovered, stirring occasionally, until vegetables are tender and liquid is reduced by half, about 30 minutes. Stir in pearl onions and roast until hot, about 10 minutes more. Heat remaining red-wine reduction.
  • Season mushrooms and onions with salt and pepper. Drizzle with some red-wine reduction and serve the rest on the side.

ROASTED CHATEAUBRIAND WITH RED WINE-MUSHROOM REDUCTION AND POMMES PUREE



Roasted Chateaubriand with Red Wine-Mushroom Reduction and Pommes Puree image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 2 servings

Number Of Ingredients 19

2 pounds Yukon Gold potatoes, peeled and cut into 2- to 3-inch pieces
2 cups cold heavy cream
3 cloves garlic
1 stick (8 tablespoons) unsalted butter, cut into pieces
Kosher salt
Extra-virgin olive oil, for seasoning
Coarse sea salt
1 1/2 pounds chateaubriand roast (the center-cut portion of the beef tenderloin), trimmed of fat and silver skin and tied at 1/2-inch intervals with butcher's twine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 1/2 cups quartered mushrooms such as cremini, shiitake or chanterelle
4 garlic cloves, peeled and smashed
4 sprigs fresh thyme plus extra fresh thyme leaves, for garnishing
2 tablespoons minced shallot
1/2 cup dry red wine
2 cups veal or beef broth
1/4 cup heavy cream

Steps:

  • Boil the potatoes: Add the potatoes to a medium pot with the cream, garlic, butter and some kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer until the potatoes are easily pierced with a fork, about 25 minutes.
  • Cook the chateaubriand: Preheat the oven to 350 degrees F. Let the beef rest at room temperature for 15 minutes, then season with salt and pepper. Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers, about 2 minutes. Set the meat in the pan and sear it on all sides until browned, about 8 minutes total. Reduce the heat to low and add 2 tablespoons of the butter, the mushrooms, garlic and the thyme. Transfer the skillet to the oven and cook the roast until an instant-read thermometer inserted into the thickest part reads 125 to 130 degrees F., 6 to 8 minutes for medium-rare. Remove the skillet from the oven, transfer the roast to a cutting board, loosely tent with foil and let it rest for 10 minutes.
  • Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the pan is almost dry, about 2 minutes. Add the broth and cream, bring to a boil, and simmer until the sauce thickens, 3 to 5 minutes. Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed.
  • Make the pomme puree: Place a colander over a large bowl. Pour the hot potatoes into the colander. Shake the potatoes to drain off the excess liquid. Press the potatoes through a ricer (or mash them with a fork for a chunkier texture) and into a medium bowl, occasionally clearing the sides of the ricer with a spoon. Pour the reserved and still-hot cream over the potatoes in small increments, folding in to combine, until you get your desired consistency. Season with olive oil and a sprinkle of sea salt and serve immediately, or keep warm in a covered oven-safe casserole dish in a 250 degree F. oven.
  • To serve, remove the twine from the roast and slice the roast crosswise into 2 equal portions. Sprinkle with salt and pepper. Spoon the potato puree onto 2 warm plates. Place a slice of chateaubriand on each plate and spoon the red wine-mushroom reduction over the top. Garnish with fresh thyme leaves and serve.

MUSHROOM IN RED WINE REDUCTION



Mushroom in Red Wine Reduction image

Categories     Mushroom     Sauce     Side

Number Of Ingredients 8

8 ounces Mushrooms - sliced
1 cup Beef stock
1 cup Red wine
1/4 cup Balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup Shallots - minced
3 cloves Garlic cloves (large) - minced or pressed
2 tablespoons Butter

Steps:

  • Melt 1 T butter to medium skillet over medium-high heat
  • Add mushrooms, shallot and garlic to the skillet and saute until mushrooms are just soft
  • Season with salt and pepper
  • Add balsamic vinegar and cook for 1-2 minutes
  • Add beef stock and wine and reduce by half
  • Remove from heat and stir in remaining T of butter

RED WINE AND GARLIC MUSHROOMS



Red Wine and Garlic Mushrooms image

A recipe I found on Pinterest (http://dragitthroughthegarden.wordpress.com/2013/01/07/red-wine-and-garlic-mushrooms/) I made them. They're so good. But next time I have to add more wine, following DH's request.

Provided by Boomette

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup red wine
16 ounces button mushrooms
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley or 2 tablespoons dried parsley

Steps:

  • Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
  • Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
  • Drizzle with lemon juice and sprinkle parsley over the top.

SAUTéED MUSHROOMS WITH RED WINE



Sautéed Mushrooms With Red Wine image

Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.

Provided by Just Call Me Martha

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb mushroom, sliced
2 tablespoons butter
1/4 cup red wine
salt and pepper
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice

Steps:

  • Melt butter in large frying pan.
  • Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
  • Add salt, pepper and red wine.
  • Simmer for 5 minutes.
  • Add lemon juice and parsley.
  • Toss well.

Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7

MUSHROOM SAUCE WITH RED WINE



Mushroom Sauce with Red Wine image

Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.

Provided by TonyD

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
2 teaspoons minced garlic
½ teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
2 cups sliced button mushrooms
1 ½ cups Cabernet Sauvignon
1 cup beef broth
1 bay leaf
¼ cup water
1 tablespoon cornstarch

Steps:

  • Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
  • Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
  • Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g

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