Bordelaise Style Sauce With Mushrooms - cooking recipe

Ingredients
    4 tablespoons butter, divided
    2 tablespoons shallots, minced (about 1 small-to-medium shallot)
    1 teaspoon minced garlic (about 2 medium cloves)
    2 cups sliced cremini mushrooms or 2 cups button mushrooms
    1 cup beef broth (homemade or low-sodium if possible)
    1/3 cup hearty red wine
    1 tablespoon Worcestershire sauce
    1 bay leaf
    1/4 teaspoon chopped fresh thyme (to taste)
    fresh ground black pepper, to taste
    salt, to taste
Preparation
    Melt 1 tbsp butter in a skillet over medium heat. Add shallot and garlic and cook until soft and translucent, 3-5 minutes.
    Add remaining butter and allow to melt. When melted, add mushrooms and stir to coat. Cook, stirring frequently, until mushrooms soften and begin to exude liquid, about 5 minutes.
    Add beef broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until reduced by about half, 45-60 minutes. Taste and correct seasoning if needed. (A splash of soy sauce instead of salt adds another dimension and is an alternative if needed.) Remove bay leaf before serving.

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