Satisfy Your Cravings with Port-Wine Mushroom Sauce
Are you looking for a way to elevate the flavor of your steaks, pork tenderloin or chicken breast? Look no further than this delicious Port-Wine Mushroom Sauce recipe. This sauce is easy to make and perfect for a cozy night in or entertaining guests.
If you’re a fan of wine reduction sauces, this recipe will quickly become a favorite. The rich and savory flavors of the mushrooms and beef broth are complemented by the sweetness and complexity of the Ruby Port wine. Plus, the addition of a few aromatic ingredients like shallots, garlic, and rosemary will make your kitchen smell amazing while cooking!
But don’t just take my word for it – give it a try and impress your dinner guests with this restaurant-worthy sauce. In the following sections, I’ll share why you’ll love this recipe, the list of ingredients you need, step-by-step instructions on how to make it, tips for perfect results, and more. So grab some mushrooms, Ruby Port wine and let’s get started!
Why You’ll Love This Recipe
Are you looking for a mushroom sauce that’s rich and flavorful? Look no further than this Port-Wine Mushroom Sauce recipe! The combination of ruby port wine and cremini mushrooms makes for a decadent sauce that pairs perfectly with beef tenderloin or even roasted chicken breast.
But what sets this sauce apart from others is the depth of flavor. In addition to the port wine, the recipe includes ingredients like tomato paste, Worcestershire sauce, and dried rosemary to create a complex flavor profile that will have your taste buds dancing!
Not only is this sauce delicious, but it’s also versatile. You can use it as a base for other sauces or add it to stews or casseroles for added depth of flavor. Plus, the recipe is easy to customize to your liking – try adding Dijon mustard or garlic for an extra kick.
And let’s not forget about the health benefits of mushrooms. They’re low in calories and high in nutrients like vitamin D and potassium. So not only will you be enjoying a delicious sauce, but you’ll also be fueling your body with wholesome ingredients.
In short, this Port-Wine Mushroom Sauce recipe is a must-try for any foodie who loves the rich flavors of French cooking. Pair it with any dish from filet mignon to pork tenderloin and impress your guests with your culinary prowess. Trust me, once you try it, you’ll never go back to plain old gravy again!
Ingredient List
- Beef tenderloin: 4-pound piece trimmed and cut into steaks, about 1/2 inch thick
- Cremini mushrooms: 2 cups, sliced
- Shallot: 1, minced
- Garlic cloves: 3, minced
- Butter: 2 tablespoons unsalted
- All-purpose flour: 2 tablespoons
- Port wine: 1 1/2 cups + 1/4 cup for wine reduction
- Beef broth: 3 cups (720 mL)
- Worcestershire sauce: 1 tablespoon
- Tomato paste: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Dried rosemary: 8 tsp
- Salt and freshly ground black pepper
Note:
Substitute Ruby Port for the dry Riesling if it’s not available. You can also substitute a chicken breast or pork tenderloin in place of the beef tenderloin.
The Recipe How-To
Now that we have gathered our ingredients and our kitchen is set, it’s time to get cooking! Here are the step-by-step instructions for making Port-Wine Mushroom Sauce.
Step 1: Sauté Shallots and Garlic
- In a large saucepan over medium heat, add a tablespoon of olive oil or butter. Once heated, add 1 finely chopped shallot and 2 cloves of minced garlic. Sauté until fragrant, about 1 minute.
Step 2: Cook Mushrooms
- Add the sliced cremini mushrooms to the pan and season with salt and pepper. Sauté for about 5 minutes until tender.
Step 3: Make the Roux
- Push the mushrooms to one side of the pan and melt 1 tablespoon of butter in the open space.
- Once melted, sprinkle 1 tablespoon of all-purpose flour over the butter and whisk together until a paste forms.
- Let the roux cook for about a minute so it loses its raw flour taste.
Step 4: Add Port Wine and Broth
- Pour in 1/2 cup of port wine and cook, stirring often for about 3 minutes to allow the alcohol to evaporate.
- Next, stir in 2 cups of beef broth along with a pinch of dried rosemary, a teaspoon of tomato paste, a dash of Worcestershire sauce, and a tablespoon of Dijon mustard.
Step 5: Simmer Sauce
- Let everything come up to a boil then reduce the heat to low. Let simmer uncovered for about 20 minutes until it reduces by about half. Stir occasionally.
Step 6: Thicken Sauce
- In small increments, add 1/8 teaspoon of all-purpose flour while stirring vigorously. Continue this process until desired consistency is reached.
Step 7: Strain & Reduce Sauce
- Once it’s the desired thickness, turn off heat and strain sauce through a sieve.
- Return sauce to pan and reduce for another 5 minutes until you have your desired consistency.
That’s it! You now have a rich, flavorful, and versatile Port-Wine Mushroom Sauce that is perfect for any meal. Happy cooking!
Substitutions and Variations
When it comes to making substitutions and variations in the Port-Wine Mushroom Sauce Recipe, there are a few options available. Here are some ideas that you might want to try:
– Dried Thyme or Sage: If you don’t have dried rosemary on hand, you can substitute it with dried thyme or sage. These herbs have a powerful aroma and will add an earthy flavor to the sauce.
– Dry Red Wine: Instead of using Port Wine, you can use dry red wine. A dry Riesling or Pinot Noir would work well in this recipe.
– Chicken or Pork: While this recipe is specifically for Beef Tenderloin, you can also use chicken breast or pork tenderloin as your main protein. The mushroom sauce will work well with either meat.
– French Cooking: If you’re looking for a more refined version of this recipe, try using filet mignon instead of beef tenderloin. You can also add a splash of cognac to the sauce just before serving.
– Dijon Mustard: For added depth of flavor, add a teaspoon of Dijon Mustard to the sauce when adding in the tomato paste and Worcestershire sauce.
These substitutions and variations will add some diversity to the recipe, so feel free to experiment with them as per your taste.
Serving and Pairing
This port-wine mushroom sauce recipe is perfect for elevating any dish into a sophisticated and savory meal. It pairs beautifully with beef tenderloin or filet mignon, but can also be used to complement other meats like pork, chicken breast, or even steak.
The robust flavors of the port wine reduction and the umami-rich cremini mushrooms make this sauce a perfect accompaniment for red wines like Ruby Port or dry Riesling. When serving this sauce with beef, consider pairing it with a glass of Cabernet Sauvignon, Malbec or Syrah for a truly exquisite experience.
If you are looking for a complete meal, I recommend serving this port-wine mushroom sauce recipe with roasted fingerling potatoes and grilled vegetables such as asparagus or Brussels sprouts. The mild sweetness of the potatoes will balance out the intensity of the sauce, while the grilled vegetables will add brightness and freshness to your plate.
Whether you’re sharing this recipe with family and friends or impressing guests at your next dinner party, this mushroom sauce is sure to elevate any meal into a French cooking-inspired masterpiece. You’ll love how easy it is to make, and how it transforms even simple cuts of meat into something truly extraordinary.
Make-Ahead, Storing and Reheating
This mushroom and port wine sauce recipe can easily be made ahead of time and stored in the fridge or freezer. To store in the fridge, let the sauce cool to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to four days.
If you want to freeze the sauce for later use, allow it to cool completely, then transfer it to a freezer-safe container. The port wine mushroom sauce can be stored in the freezer for up to three months. When reheating, warm it up slowly on low heat while stirring continuously.
When reheating, if your sauce appears too thick, try adding some beef stock or a splash of heavy cream until you reach your desired consistency. This will also help refresh the flavors of the sauce.
I always recommend making this sauce at least a day in advance. This helps deepen and enrich the flavor profile. Additionally, you can prepare this mushroom and port wine reduction ahead of time for special occasions, big dinners, or whenever you need an impressive topping for any recipe such as steak-port, pepper-steak-port, chicken dishes or even pork filet mignon recipes!
Overall, this port wine mushroom sauce is a great make-ahead dish that simplifies mealtime and adds an elegant touch of French cooking to your recipes.
Tips for Perfect Results
For the perfect port-wine mushroom sauce, it’s important to pay attention to some key tips.
Firstly, be sure to use a good quality port wine. The wine reduction is the basis of the sauce, and using a lower quality wine can result in a subpar taste.
When sautéing the mushrooms and shallots, make sure not to overcrowd the pan. Overcrowding can cause the vegetables to steam instead of brown, which can affect the overall flavor and texture of the sauce.
When adding the flour to thicken the sauce, be sure to sift it beforehand to prevent clumping. Sprinkle it evenly over the mushrooms and shallots, constantly stirring for one minute, at medium heat.
Another tip is to use Ruby Port for this mushroom sauce recipe. It has a slightly sweet taste that pairs well with mushrooms and beef.
After adding the beef broth, let it simmer until it has thickened to your liking. This will ensure a rich and flavorful sauce that will perfectly complement any meat dish.
Finally, if you want to go vegetarian or vegan, you can substitute beef broth with vegetable broth. For gluten-free option replace all-purpose flour with gluten-free all-purpose flour or cornstarch.
By following these tips, you’ll be able to create a perfect port-wine mushroom sauce every time!
FAQ
Now that you have learned everything about how to prepare Port-Wine Mushroom Sauce, you may still have some lingering questions. For your convenience, below are answers to some of the most frequently asked questions to help you troubleshoot and perfect your cooking process.
What wine is best for cooking mushroom sauce?
When it comes to pairing wine with a dish, fruity reds like Pinot Noir from the New World, Merlot, and young Tempranillo are great options. Surprisingly, these reds make a good match. If the dish is lighter, a dry Riesling can be recommended. On the other hand, if soy sauce is involved, a semi-dry Riesling is a better choice.
What is port wine sauce made of?
To start the sauce, turn up the heat on a generously sized saucepan and pour in some oil. Once heated, toss in the shallots, garlic, a pinch of salt and pepper, and let it cook for a minute. Next, add some sugar and port, bring it to a boil, and keep it simmering for three minutes. You can then introduce some stock and simmer the mixture on high heat for another 20 minutes. Wait for it to thicken and for it to be able to coat the back of a spoon before taking it off the heat.
Can you use port wine for cooking?
When it comes to sweet fortified red wines, Ruby Port stands out as the most cost-effective option for cooking. It’s a versatile ingredient to have in your pantry, with a shelf life of one to two months. This type of Port is not only perfect for making a luscious sauce to drizzle over desserts such as brownies and cakes, but it can also be used as a marinade on steak to create a flavor explosion. So go ahead and stock up on Ruby Port to add depth and sweetness to your favorite dishes!
How to make mushroom sause?
First, heat up some oil and cook the mushrooms until they’re tender and nicely browned. Next, add onions and garlic to the mix for some flavor. A roux can be made by sprinkling a little flour and stirring it well to create a paste, which can be added to the pot to thicken the sauce. Milk can be added to the sauce to make it creamy and rich. Keep stirring to get rid of any lumps from the flour. Cook until the sauce has a thick consistency. Lastly, sprinkle some grated Parmesan cheese and mix it with the sauce before pouring it over your chicken, pasta, or any other delicious dish. Tuck in and savor the mouth-watering taste.
Bottom Line
In conclusion, this port-wine mushroom sauce recipe is definitely a must-try! The combination of flavors from the mushrooms, beef broth, and port wine creates a rich and delicious taste that will undoubtedly impress. Plus, with the easy-to-follow instructions and the flexibility for substitutions and variations, you can easily adjust the recipe to your liking.
So whether you’re looking to elevate your steak game or add some depth to your chicken or pork dishes, this sauce will be the perfect accompaniment. So don’t hesitate to whip up this recipe for your next meal – your taste buds (and your dinner guests) will definitely thank you!
Port-Wine Mushroom Sauce Recipe
Ingredients
- 1 1/2 cups sliced shiitake mushroom caps
- 1 tablespoon all-purpose flour
- 1/3 cup port wine (or other sweet red wine)
- 1/4 cup minced shallot
- 1 tablespoon balsamic vinegar
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon tomato paste
- 1/8 teaspoon dried rosemary
- 1/2 teaspoon Dijon mustard
Instructions
- Add mushrooms and flour to a bowl; toss well.
- In a medium skillet, combine wine, shallots, and vinegar; bring to a boil, cook about 3 minutes or until thick.
- Reduce heat to medium; add in broth, Worcestershire sauce, tomato paste, and rosemary; cook 1 minute.
- Add mushroom mixture; cook 3 minutes, stirring constantly.
- Stir in mustard.