Page title and description
Red wine and porcini sauce
Sauces, conserves & preserves
Red wine and porcini sauce
Ingredients
- 15g dried porcini mushrooms, soaked in 300ml hot water (retain the water)
- 50g unsalted butter
- 4 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 sprig thyme
- 1 bay leaf
- 175ml red wine
- 175ml beef stock
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
First remove the porcini mushrooms from the hot water, keeping the soaking water to one side. -
Step 2
Make the sauce by warming half the butter with the shallots, garlic, thyme and bay leaf in a pan. Cook for a few minutes until the shallots are soft but not colouring. -
Step 3
Add a generous twist of black pepper, the porcini stock and red wine and simmer over a high heat until the liquid has reduced by half. -
Step 4
Now chop the porcini mushrooms and add to the pan along with the beef stock and reduce again by about a third. Stir in the remaining butter. Season to taste and remove the bay leaf and thyme sprig before serving.
