richard-in-cincy
Well-known member
My notes are at the end of the recipe
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FRESH MUSHROOM SAUCE
This simple sauce goes wonderfully with Indoor-Grilled Meat Patties (page 192) or any simply sautéed, grilled, or roasted meat or poultry. For the best results, use half wild mushrooms and half button mushrooms. If you want a really rich taste, add two tablespoons hoisin sauce before adding the butter at the end.
2 tablespoons extra-virgin olive oil
¼ pound wild mushrooms, such as chanterelles and shiitakes, cleaned and thinly sliced.
¼ pound button mushrooms, cleaned and thinly sliced
1 tablespoon minced shallots
1 tablespoon minced garlic
½ cup port wine
1 cup beef stock or good-quality canned beef broth, or chicken stock or broth
2 tablespoons hoisin sauce (optional)
6 tablespoons unsalted butter, cut into 6 pieces
Kosher salt and freshly ground black pepper.
1. Heat a saucepan over medium-high heat and add the olive oil. As soon as the oil is hot enough to swirl freely, add the mushrooms, shallots, and garlic. Sauté, stirring continuously, until the mushrooms begin to brown slightly, 3 to 4 minutes.
2. Add the port and boil until it has reduced by half its volume, 4 to 5 minutes. Add the stock or broth, bring it to a boil, and continue boiling until it has reduced by about one-third and the sauce has thickened slightly, 5 to 7 minutes.
3. Reduce the heat to low. Whisk in the hoisin sauce if desired. A piece at a time, whisk in the butter until completely melted. Season to taste with salt and pepper.
Wolfgang’s EASY TIPS
If your mushrooms are sandy, wipe them with a damp piece of paper towel, then trim off the bottom of the stem before slicing.
You could substitute chicken broth for the beef broth.
Wolfgang Puck Makes It Easy
Delicious Recipes for Your Home Kitchen
Rutledge Hill Press
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My notes:
I made this sauce to go with my favorite inexpensive veal cut, veal shoulder chop (with round bone). I served it with roasted slender white asparagus topped sparingly with Bobby Flay’s Saffron Aioli (see recipe below).
I used ¼ lb. of white button mushrooms and ¼ of shiitake mushrooms. I also used good quality port and chicken stock.
My reduction time for the wine and stock was a few minutes more than what the recipe recommends –use your judgment. I omitted the hoisin sauce.
I’m practicing mushroom sauces to gear up for my science reconstruction project, those elusive exotic mushrooms!
- - - - - - - - - - - - - - - - - - - - - - - - -
FRESH MUSHROOM SAUCE
This simple sauce goes wonderfully with Indoor-Grilled Meat Patties (page 192) or any simply sautéed, grilled, or roasted meat or poultry. For the best results, use half wild mushrooms and half button mushrooms. If you want a really rich taste, add two tablespoons hoisin sauce before adding the butter at the end.
2 tablespoons extra-virgin olive oil
¼ pound wild mushrooms, such as chanterelles and shiitakes, cleaned and thinly sliced.
¼ pound button mushrooms, cleaned and thinly sliced
1 tablespoon minced shallots
1 tablespoon minced garlic
½ cup port wine
1 cup beef stock or good-quality canned beef broth, or chicken stock or broth
2 tablespoons hoisin sauce (optional)
6 tablespoons unsalted butter, cut into 6 pieces
Kosher salt and freshly ground black pepper.
1. Heat a saucepan over medium-high heat and add the olive oil. As soon as the oil is hot enough to swirl freely, add the mushrooms, shallots, and garlic. Sauté, stirring continuously, until the mushrooms begin to brown slightly, 3 to 4 minutes.
2. Add the port and boil until it has reduced by half its volume, 4 to 5 minutes. Add the stock or broth, bring it to a boil, and continue boiling until it has reduced by about one-third and the sauce has thickened slightly, 5 to 7 minutes.
3. Reduce the heat to low. Whisk in the hoisin sauce if desired. A piece at a time, whisk in the butter until completely melted. Season to taste with salt and pepper.
Wolfgang’s EASY TIPS
If your mushrooms are sandy, wipe them with a damp piece of paper towel, then trim off the bottom of the stem before slicing.
You could substitute chicken broth for the beef broth.
Wolfgang Puck Makes It Easy
Delicious Recipes for Your Home Kitchen
Rutledge Hill Press
- - - - - - - - - - - - - - - - - - - - - - - - -
My notes:
I made this sauce to go with my favorite inexpensive veal cut, veal shoulder chop (with round bone). I served it with roasted slender white asparagus topped sparingly with Bobby Flay’s Saffron Aioli (see recipe below).
I used ¼ lb. of white button mushrooms and ¼ of shiitake mushrooms. I also used good quality port and chicken stock.
My reduction time for the wine and stock was a few minutes more than what the recipe recommends –use your judgment. I omitted the hoisin sauce.
I’m practicing mushroom sauces to gear up for my science reconstruction project, those elusive exotic mushrooms!