Emily Johnson
A mushroom reduction is a sauce that can be served with roasted or grilled meat dishes. It is made with mushrooms, shallots, and butter, cooked in a pan until browned, and deglazed with red wine. The sauce is then simmered for 15 minutes, thickened with a cornstarch slurry, and seasoned with salt and pepper. The key to making this sauce creamy and balanced is adding cold butter. If the butter is not properly combined, the sauce may break, appearing separated and not creamy.
| Characteristics | Values |
|---|---|
| Type | Sauce |
| Main ingredients | Mushrooms, shallots, red wine, butter |
| Other ingredients | Thyme, garlic powder, beef broth, cornstarch, salt, pepper |
| Ideal for | Steak, red meat, mashed potatoes, pork chops, French onion meatloaf, etc. |
| Preparation | Mushrooms are sauteed and seasoned, then cooked with shallots and garlic. Deglaze with red wine and bring to a simmer. Thicken with a cornstarch slurry, then cook and season. |
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What You'll Learn
Mushroom sauce ingredients
A mushroom sauce is a versatile sauce that can be served with roasted or grilled meat dishes, including steak, chicken, and other poultry, as well as seafood. It can also be used as a sauce for pasta, baked potatoes, and roasts.
There are several ways to make a mushroom sauce, and the ingredients can vary depending on the recipe and personal preference. Here are the ingredients commonly used in mushroom sauce recipes:
Mushrooms
The type of mushroom used can vary depending on preference. Common choices include button, white, baby bella, or cremini mushrooms. These mushrooms offer a robust umami flavour and unique texture.
Butter
Butter is often used as a base for the sauce, providing a rich and creamy texture. Unsalted butter is typically preferred to control the saltiness of the dish.
Broth or Stock
A low-sodium beef broth or stock is commonly used as a base liquid for mushroom sauce. However, chicken broth, vegetable broth, or bone broth can also be used as alternatives.
Cream
Adding cream to the sauce gives it a rich and creamy consistency.
Seasonings
Common seasonings used in mushroom sauce include salt, pepper, garlic (fresh or powder), and fresh or dried thyme. These seasonings enhance the flavour of the sauce and can be adjusted to taste.
Thickening Agents
Cornstarch, flour, or arrowroot can be used to thicken the sauce and give it a glossy finish.
Alcohol
Some recipes call for the addition of alcohol, such as red wine, sherry, or Madeira wine, to enhance the flavour of the sauce.
Cheese
Grated Parmesan cheese can be added to the sauce or sprinkled on top to provide a cheesy flavour.
Additional Ingredients
Other ingredients that can be added to mushroom sauce include shallots, dijon mustard, Worcestershire sauce, lemon juice, and vegetable concentrates like Vegemite. These ingredients contribute to the overall flavour and depth of the sauce.
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How to cook mushrooms
Mushrooms are a versatile ingredient that can be cooked in many ways. Here is a guide on how to cook them, along with some tips on making a delicious mushroom sauce.
Preparing the Mushrooms
Firstly, decide on the type of mushroom you want to use. Most recipes call for white button mushrooms, but cremini, portobello, shiitake, oyster, and wild mushrooms are also popular choices. The variety of mushroom you choose will depend on your personal preference and the dish you are preparing.
Once you have selected your mushrooms, remove any hard stems and cut or tear them into similar-sized pieces. It is important not to crowd the mushrooms in the pan, as this will cause them to steam instead of brown. Therefore, it is recommended to use a wide skillet or pan to give them enough space to cook evenly.
Cooking the Mushrooms
Mushrooms are very beginner-friendly as they are almost impossible to burn and can be cooked in various ways, including sautéing, roasting, and braising. Here are some general tips for cooking mushrooms:
- Heat some oil or butter in a pan over medium heat. You can also use a combination of both for a richer flavor.
- Add the mushrooms to the pan in a single layer and leave them undisturbed for 3-5 minutes, allowing them to brown.
- Stir the mushrooms, spreading them back into a single layer to brown on the second side.
- Continue cooking until the mushrooms are golden brown on all sides.
- Season with salt and pepper to taste.
Some recipes also recommend adding other ingredients like garlic, butter, lemon juice or zest, thyme, or other fresh herbs at this stage.
Making a Mushroom Sauce
Mushroom sauce is a classic and versatile condiment that can be served with roasted or grilled meat dishes, especially steak. Here is a simple recipe for a mushroom sauce:
Ingredients:
- Sliced mushrooms
- Unsalted butter
- Olive oil (optional)
- Low-sodium beef broth or other types of broth
- Fresh thyme or dried thyme leaves
- Garlic powder
- Cornstarch
- Coarse kosher salt
- Freshly ground black pepper
Instructions:
- Melt the butter with the mushrooms in a saucepan or large skillet over medium heat, tossing to coat.
- Cook the mushrooms until they are about half their original size and golden brown.
- Add the red wine, beef broth, thyme, and garlic powder to the mushrooms.
- Simmer for about 15 minutes to allow the flavors to combine, then remove the thyme sprigs.
- In a small bowl, make a cornstarch slurry by mixing cornstarch with water.
- Whisk the slurry into the mushroom sauce to thicken it.
- Season with salt and pepper to taste, being mindful that beef broth is usually salty.
Feel free to experiment with additional ingredients like fresh herbs, butter, lemon juice, or a splash of Worcestershire sauce or wine, depending on your preferences and the dish you are preparing.
Enjoy your delicious and perfectly cooked mushrooms!
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Demi-glace
The browning that occurs as a result of the Maillard reaction is what gives the stock its colour. This colour is then concentrated and deepened through the steps involved in making the demi-glace. If the bones are not roasted, or if the original sauce was made using store-bought broth or stock, the sauce may lack the deep colour that is typically desired. To solve this issue, one can buy pre-made demi-glace bases, which are made by producing a classic demi-glace in the traditional way, then simmering it until it forms a thick, concentrated paste. Adding water to this paste will produce a demi-glace that is comparable to a homemade one.
Mushroom sauces that use demi-glace as a base can also be made into a red wine reduction sauce. This sauce is made by sautéing mushrooms in a stainless steel pan over medium heat for around 10 minutes, seasoning them with salt and pepper, and then adding butter, shallots, and garlic. The mixture is then deglazed with red wine and brought to a simmer. It is important to note that the sauce can "break", meaning that the butter may not properly combine and the sauce will look separated and not creamy. This can happen if the sauce is not reduced enough before adding the butter, or if it is over-reduced and becomes too thick.
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Red wine reduction
A red wine reduction is a sauce that pairs well with mushrooms. It is a perfect sauce for red meat or steak. The sauce is made by reducing red wine in a pan until it is almost dry. This process involves allowing the water in the wine to evaporate, leaving a thick, rich sauce.
To make a mushroom red wine reduction, you can use any type of mushroom, such as shiitake, cremini, or plain white mushrooms. You can also use a mix of different mushrooms for added texture and flavour. The mushrooms are cooked in butter and olive oil, along with garlic, until they are golden brown.
Once the mushrooms are cooked, the red wine is added to the pan and brought to a simmer. The wine is then reduced by allowing it to simmer until most of the liquid has evaporated, leaving a thick sauce. This process can take around 15 minutes. The sauce can be seasoned with salt and pepper to taste, and sometimes a small amount of flour or cornstarch is added to further thicken it.
The type of red wine used for the sauce is important. Dry, fruity red wines such as Pinot Noir, Cabernet Sauvignon, or Merlot pair well with mushrooms. It is recommended to use a wine that you would also drink, as the flavour of the wine will be concentrated in the sauce. This sauce can be served with steak, chicken, or other grilled meats. It can also be used to add flavour to starches such as polenta, pasta, rice, or mashed potatoes.
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Creamy mushroom sauce
A mushroom reduction is a sauce made by sautéing mushrooms and reducing them in liquid—usually wine, broth, or stock—to create a rich, savoury flavour. This process of reducing the liquid concentrates the flavours and creates a thick, silky texture.
Ingredients
You can use a variety of mushrooms, such as button, white, portobello, shiitake, oyster, or cremini mushrooms. For the liquid, you can use wine (red or white), broth (chicken, beef, or vegetable), or a combination of both. You will also need cream (heavy cream, half-and-half, light cream, or milk), butter, and seasonings like salt, pepper, garlic, and thyme.
Sauté Mushrooms
Start by heating some butter or oil in a pan over medium heat. Add the sliced mushrooms and cook until they are golden brown and have reduced in size. You can also add some minced garlic and a pinch of salt and pepper to the mushrooms as they cook.
Deglaze with Wine
Once the mushrooms are browned, deglaze the pan by adding the wine. This will create a sizzling effect and help release any browned bits stuck to the bottom of the pan, adding flavour to your sauce. Stir well and simmer until the wine has almost evaporated.
Add Broth and Cream
Next, add the broth and cream to the pan. Stir thoroughly to combine all the ingredients. Simmer the sauce for a few minutes until it thickens and reduces slightly. You can adjust the consistency by simmering for a shorter or longer time, depending on your preferred thickness.
Season and Serve
Finally, season the sauce with salt and pepper to taste. Your creamy mushroom sauce is now ready to serve! It pairs well with steak, chicken, pork chops, meatballs, pasta, mashed potatoes, or roasted vegetables.
Variations
You can also add some minced bacon, onion, or shallots to the mushrooms while sautéing for extra flavour. For a deeper savoury note, try adding some parmesan cheese to the sauce as it simmers. If you want a thicker sauce, create a cornstarch slurry by mixing cornstarch with water or broth, then whisk it into the sauce.
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Frequently asked questions
A mushroom reduction is a sauce made from mushrooms, shallots, and red wine, cooked down to a thick consistency.
A mushroom reduction sauce is typically served with steak, but it can also be served with other meats, seafood, and vegetables.
Any type of mushroom can be used for a mushroom reduction, but using higher-quality mushrooms will result in a better sauce.
Fresh thyme, garlic powder, salt, and pepper are commonly used to season a mushroom reduction sauce. Shallots are also used for flavor.
Adding cold butter to a mushroom reduction will make it creamy and balanced. If the butter is not properly combined, the sauce may "break" and appear separated.
