Mushroom Merlot Pepper Sauce Recipes

MERLOT SIMMERED MUSHROOMS

Steps:

• Rinse mushrooms well under cold water and drain.
• Use a dry paper towel to gently rub the surface of the mushroom caps to remove any residual dirt.
• Place the mushrooms into a sauce pot, and pour in the red wine. Please use a dry red that you would happily drink--no cooking wine allowed.
• Add the beef stock, unsalted butter, soy sauce, rosemary, and garlic powder to the pan; heat to boiling over medium heat.
• Once boiling, cover the pot and reduce the heat to low. Simmer the mushrooms for two hours.
• Remove the cover from the pot and add salt & pepper, to taste.
• Continue to simmer the mushrooms for an additional two hours over low heat.
• Serve warm, alongside a loaf of crusty bread and a nicely grilled steak.

MERLOT-PEPPERCORN STEAK SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

CHICKEN MERLOT WITH MUSHROOMS

Steps:

• Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. , In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. , Sprinkle with cheese. Serve with pasta if desired. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

PORK TENDERLOIN WITH MERLOT MUSHROOMS

Steps:

• Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
• Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
• Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
• Add the tbsp of butter and heat until just melted.
• Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
• Bake the tenderloins at 350 for 30-35 minutes.
• During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
• Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
• Add the 1/2 cup Merlot and simmer for 2-3 minutes.
• Season with the salt and pepper.
• Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.

MUSHROOM & PEPPER MELTS

Steps:

• Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.
• Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.
• Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.

MARINATED MUSHROOMS WITH RED BELL PEPPERS

Steps:

• Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

FILET WITH A MERLOT SAUCE

Steps:

• In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
• In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
• Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

MUSHROOM MERLOT PEPPER SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Add mushrooms and garlic, and saute until mushrooms are cooked. Add all liquid ingredients. Grind pepper into saucepan. Continue cooking on medium until sauce reduces by 2/3.
• Perfect over a steak, or on a roast beef dip sandwich.