MUSHROOM AND RED WINE STEAK SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
MUSHROOM-RED WINE SAUCE
Spoon this decadent sauce over meat, and its sauteed mushrooms will boost your dish to the next level. Get the recipe for mushroom-red wine sauce.
Provided by Sara Quessenberry
Time 15m
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet or saucepan over medium-high heat. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper. Continue to cook until the juices evaporate. Add the wine and rosemary. Bring to a simmer. Cook for 3 minutes. Pour or spoon the sauce over cooked meat.
Nutrition Facts : Calories 109 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Protein 4 g, SaturatedFat 4 g, Sodium 360 mg, Sugar 3 g, Fat 6 g, UnsaturatedFat 0 g
SAUTéED MUSHROOMS WITH RED WINE
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
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
RUMP STEAK WITH QUICK MUSHROOM AND RED WINE SAUCE
Make a restaurant-style sauce for your steak in 15 minutes - perfect with creamy mash
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
- Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
- Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.42 milligram of sodium
PORK CHOPS IN A MUSHROOM WINE SAUCE
Easy to prepare, these pork chops are braised in a mushroom wine sauce until they are tender and flavorful. Serve with risotto and steamed vegetables.
Provided by T-fal
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they'll finish cooking in the oven. Remove them from the pan and set aside.
- Preheat oven to 350 degrees F.
- Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat.
- Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 6.8 g, Cholesterol 36 mg, Fat 7.4 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 378.8 mg, Sugar 2.3 g
MUSHROOMS IN RED WINE SAUCE
These are fantastic spooned over toast, or a side dish to beef. If your mushooms are large then slice them.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large heavy Dutch oven or skillet over medium heat.
- Add/stir in flour to blend.
- Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes).
- Season with salt and pepper.
- Transfer to a bowl.
- Sprinkle with chopped fresh parsley.
TAGLIATELLE WITH MUSHROOMS IN RED WINE
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams
MUSHROOM SAUCE WITH RED WINE
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
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
EASY MUSHROOM SAUCE WITH RED WINE
Steps:
- Gather the ingredients.
- Melt the butter with the extra virgin olive oil in a skillet; add the mushrooms and sauté for 3 to 5 minutes, stirring occasionally.
- Add the red wine and simmer for a few minutes.
- Add the beef broth and simmer to reduce a bit, about 5 minutes.
- Combine the flour and cold water in a small bowl or cup and whisk until smooth. Stir into the mushrooms until well blended.
- Season to taste with salt and pepper and simmer for about 1 minute, until thickened. If the mixture is too thick, add a little more beef broth.
- Add the parsley and more salt and pepper to taste.
- Spoon on top of your beef dish and enjoy.
Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 118 mg, Sugar 1 g, Fat 4 g, ServingSize 8 servings, UnsaturatedFat 0 g
VEAL, MUSHROOM AND RED WINE SAUCE
Steps:
- Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
SIRLOIN WITH RED WINE AND MUSHROOM SAUCE
Categories Sauce Wine Mushroom Side Low Sodium
Yield Serves 4; 3 ounces beef and 1/4 cup sauce per serving
Number Of Ingredients 13
Steps:
- In a large shallow glass dish, stir together the mushrooms and wine. Add the beef, turning to coat. Cover and refrigerate for 8 to 12 hours, turning occasionally.
- In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt. Set aside.
- Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Drain the beef well, reserving the marinade. Cook the beef for 4 minutes. Turn over. Cook for 2 minutes, or to the desired doneness. Transfer to a cutting board. Set aside.
- Pour the reserved marinade and the tomato sauce mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup, stirring occasionally. Remove from the heat.
- Slice the beef and transfer to plates. Spoon the mushroom sauce over the beef. Sprinkle with the parsley.
- Nutrition information
- (Per serving)
- Calories: 190
- Total fat: 4.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 56mg
- Sodium: 131mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 4g
- Protein: 25g
- Calcium: 24mg
- Potassium: 731mg
- Dietary Exchanges
- 1 vegetable
- 3 lean meat
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CREAMY RED WINE MUSHROOM SAUCE RECIPE - JULIA'S ALBUM
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4.8/5 (13)Total Time 30 minsCategory Side DishCalories 144 per serving
- Heat olive oil in a large skillet, add oyster mushrooms. Cook on high heat for about 4 minutes. Salt and pepper to taste. You can actually stop right here and use it as-is as your side dish.
- Or you can continue and add 1/2 cup of wine, close the lid and let mushrooms and wine simmer for about 10 minutes covered until wine is not red any more and becomes brown in color and infused with wonderful mushrooms flavors.
- Add heavy cream, stir well, and cook on low for 2 minutes to infuse flavors. Season with salt and pepper to taste.
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- In a large skillet, sauté the mushrooms in the oil over high heat for about 10 minutes, until softened and fragrant.
- In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace. Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes. (To make the sauce with pan juices, discard the fat from the sauté skillet, add the reduced wine mixture and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.) Off the heat, whisk in the butter to make a thickened sauce. Season with salt and pepper and serve.
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