Mushroom sauce adds flavor to any meat
July 20, 2005 - I took this recipe Andre Soltner's Lutece cookbook.
Unfortunately, he has access to much more sophisticated ingredients than are available to me at the local supermarket. For instance, his recipe calls for truffles. I probably couldn't afford them even if they were available.
I use this sauce to top a variety of dishes, everything from roasts to hamburgers.
Any mushroom will do nicely for this sauce, but I don't use any of the crimini or oyster mushrooms unless I'm ging for a special effect. For instance, if I want to make a braised veal scallopini more elegant I might use oyster mushrooms for the elegant touch.
If you can't describe what effect you want to achieve in a few short sentances, just stick with the less expensive little guys that are most common.
1 tablespoon olive oil
¾ pound sliced mushrooms
2 shallots, minced
1 garlic clove, minced
1 cup dry white wine
1 cup chicken broth
Salt to taste
Pepper to taste
Place same skillet over medium-high heat.
Add mushrooms, olive oil, shallots and garlic; saute until mushrooms begin to brown, about six minutes.
Add wine and broth and bring to boil for 12 minutes, or until liquid is reduced in volume by half.
Scrape up browned bits of mushroom and caramelized sauce to add flavor and thickness. Season to taste with salt and pepper.