Mushrooms in wine sauce. January 10, 2012Posted by ourfriendben in recipes.
Tags: mushroom recipes, mushroom sauce, mushroom saute, mushrooms, mushrooms in wine sauce, versatile mushroom recipes
Silence Dogood here. Becca of Brighthaven Days (http://brighthaven.wordpress.com/) requested my recipe for mushrooms in wine sauce after reading yesterday’s post, “A great excuse to eat mushrooms.” (If you missed it, find it via our search bar at upper right.)
This recipe is easy, delicious, and versatile. You can serve it over pasta or rice, use it as an omelette filling, spoon it over baked chicken, bake it in phyllo (yum!), layer it in a lasagna (in that case, use a bechamel sauce rather than tomato sauce or leave out the wine in the mushroom recipe), add it to a pizza (again, I’d skip either the tomato sauce or the wine in this case), even spread it on buttered English muffin halves and toast them (in the oven, please) as a special accompaniment to a cheese omelette or eat it on buttered toast as a decadent snack. I’m sure once you’ve made it, you’ll come up with even more uses!
Point being, you might want to make a double batch (once you’ve tried it and know that you like it) while you’re at it, so you can have it with pasta or rice the first night, then have extra sauce to use in other dishes as the week goes on. It refrigerates really well.
You’ll see that I use a little garam masala, ground fenugreek, and shiitake concentrate, ingredients you might not have on hand. But no worries, these are optional. I’ve made it without them many times, and it’s still really delicious.
So, Becca (and everyone), here you are:
Silence’s Special Mushrooms in Wine Sauce
about 32 ounces mixed mushrooms (the equivalent of two large cartons), sliced and halved; you can certainly use all button mushrooms, but I like a mix of buttons, baby bellas, shiitakes, and anything else I happen to find or have on hand, like yesterday’s oyster mushroom windfall; my local grocery also sells a reasonably-priced mix of gourmet mushrooms that I often toss in
1 large sweet onion, peeled and diced
1/2-1 stick butter
veggie stock (any boxed brand is fine)
Marsala or Madeira wine
1/4 teaspoon garam masala
1/4 teaspoon ground fenugreek
splash shiitake concentrate
salt (we like RealSalt) or Trocomare (hot herbed salt)
fresh-ground black pepper (use white pepper for a more delicate flavor)
Melt 1/2 stick butter over medium-low heat in a heavy pan (I love my LeCreuset Dutch oven). Saute diced onion in melted butter. Add spices. When onion has clarified, add mushrooms. Add more butter and/or splashes of veggie stock as needed to prevent sticking. Add splash of shiitake concentrate, if using (this will deepen the flavor).
While mushrooms are cooking down, heat water for pasta. When mushrooms have cooked down, add a ring of Marsala or Madeira wine around the perimeter of the pot, stirring it in. (Madeira has a slightly lighter taste, while Marsala is richer, more like a cream sherry.) These are sweet wines, so they enhance the flavor of the mushrooms rather than fighting them with too much acidity.
Now’s the time to start your rice or put in your pasta and make your salad, continuing to monitor the sauce and make sure it’s thickening but not sticking. Add more veggie stock as needed to prevent sticking. After about 10 minutes, taste the sauce and see if you’re getting a good (but not overpowering) wine flavor. If you aren’t, you can add a splash of port wine or bourbon for more oomph. This is the time to add more salt and/or pepper if needed, too.
Your goal is a sauce that is thick and concentrated, so it will cling to the pasta or rice or chicken or whatever and make a good filling for omelettes, phyllo, lasagna, etc. Once the sauce reaches this luscious point, serve it up and enjoy! We enjoy ours with a side of asparagus simply dressed with melted butter, lemon juice, and fresh-cracked black pepper, or broccoflower treated the same way, and a nice, crunchy salad with extra-virgin olive oil and balsamic vinegar or a vinaigrette.
‘Til next time,