Sarah Brown
Mushroom Bordelaise sauce is a full-flavoured blend of roasted mushrooms, finished with a red wine demi-glace. It is a derivative of the classic Bordelaise sauce, which consists of pan-roasted wild mushrooms mixed with Bordelaise. The sauce is made with red wine, shallots, herbs, and demi-glace, and is often served with steak, pork, or chicken. The key components of the sauce are the sweetness of onions, the earthiness of mushrooms, and the rich buttery depth of red wine and beef stock broth.
| Characteristics | Values |
|---|---|
| Main Ingredients | Mushrooms, butter, garlic, shallots, red wine, beef broth, thyme, salt, pepper, cornstarch, water, bay leaf, and demi-glace |
| Preparation Time | 30-35 minutes |
| Ideal For | Steak, hamburger steaks, roasted beef, venison, sandwiches |
| Recipe Notes | Mushrooms should not be soaked in water to avoid sogginess; use a carbon steel, cast iron, or stainless-steel skillet for the best sear; use a strainer or gravy separator to strain solids from the sauce |
| Calories | 12kcal |
| Carbohydrates | 2g |
| Protein | 2g |
| Fat | 0.2g |
| Saturated Fat | 0.03g |
| Polyunsaturated Fat | 0.1g |
| Sodium | 3mg |
| Potassium | 180mg |
| Fiber | 1g |
| Sugar | 1g |
| Vitamin C | 1mg |
| Calcium | 2mg |
| Iron | 0.3mg |
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What You'll Learn
How to make mushroom bordelaise sauce
Mushroom Bordelaise sauce is a full-flavoured blend of roasted mushrooms, finished with a tasty red wine demi-glace. It is a derivative of the classic Bordelaise sauce, which consists of pan-roasted wild mushrooms mixed with Bordelaise. It is an unbelievably tasty sauce loaded with umami flavours that go well with steak, pork, or chicken.
Ingredients:
- Butter
- Mushrooms
- Shallots
- Garlic
- Red wine
- Beef broth
- Thyme
- Salt and pepper
- Cornstarch
- Water
- Bay leaf (optional)
- Lemon juice (optional)
- Breadcrumbs (optional)
- Duck fat, lard, bacon grease, or oil (optional)
Steps:
- Clean the mushrooms meticulously, rinsing and/or dipping them in water. Allow the mushrooms to drain on clean towels. Cut the mushrooms into similar shapes, trying to keep the individuality of each mushroom as much as possible.
- Melt butter in a skillet over medium heat. Stir in the garlic and shallots, and cook until the shallots have softened and turned translucent (about 3 minutes).
- Add the remaining butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften (about 5 minutes).
- Pour in the beef broth, red wine, and Worcestershire sauce. Season with the bay leaf, thyme, salt, and pepper. Bring to a simmer over medium-high heat.
- Once simmering, reduce the heat to medium-low and continue to cook, uncovered, until the sauce reduces slightly (about 30 minutes).
- Dissolve the cornstarch in cold water and stir it into the simmering sauce until thickened.
- Remove the bay leaf before serving.
This sauce is best served warm and rich, poured over steaks, roasted meats, or sandwiches. Bon Appetit!
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What to serve with mushroom bordelaise sauce
Mushroom Bordelaise sauce is a full-flavoured blend of roasted mushrooms, finished with a tasty red wine demi-glace. It is a derivative of the classic bordelaise sauce, which consists of pan-roasted wild mushrooms mixed with bordelaise. This brown sauce is a reduction of wine, shallots, herbs, and demi-glace.
The sauce is typically served with grilled steaks, hamburger steaks, roasted beef or venison. It can also be served with pork, chicken, or a hearty sandwich.
Some people have served this sauce with prime sirloin cap steaks cooked at 132°F for 5 hours, sous vide. It has also been served with hamburger patties.
If serving this sauce for a holiday meal, it is recommended to prepare the sauce the day before to save time and let the flavours develop. It can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
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The best type of mushrooms to use
When it comes to choosing the best mushrooms for a bordelaise sauce, there are several varieties that can elevate this classic French sauce. While many mushrooms will work, some types will add a deeper, richer flavour and a more desirable texture. The most popular and effective mushrooms to use are cremini or Swiss brown mushrooms. These mushrooms are essentially young portobello mushrooms and offer a more intense flavour than the common white button variety. They have a nutty, earthy taste and a firm texture that holds up well during cooking. This variety is widely available and affordable, making them an excellent choice for this sauce.
Another option is to use shiitake mushrooms. Shiitake mushrooms have a distinct, almost meaty flavour and a chewy texture. They are commonly used in Asian cuisine and are known for their umami flavour profile. This variety can add depth and complexity to the bordelaise sauce, making it even more indulgent and savoury. Shiitake mushrooms are readily available fresh or dried, and both work well in the sauce. If using dried shiitake, remember to rehydrate them before adding to the sauce.
For a truly luxurious and indulgent bordelaise sauce, porcini mushrooms are an excellent choice. Porcini mushrooms have a rich, nutty flavour and a meaty texture. They are widely considered a gourmet ingredient and can transform your sauce into something truly special. However, they can be more expensive and may not be as readily available as other varieties. If you can source them, either fresh or dried, they will undoubtedly enhance your sauce.
Finally, you can also use a mix of mushroom varieties to create a complex and nuanced flavour profile. Combining cremini and shiitake mushrooms, for example, will give you the best of both worlds. You could also add some dried porcini mushroom powder or use a mix of fresh and dried mushrooms to create a deeper, more intense flavour. Experimenting with different combinations will allow you to find your perfect blend and make your mushroom bordelaise sauce truly unique.
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The best type of wine to use
Mushroom bordelaise sauce is a full-flavoured blend of roasted mushrooms, finished with a red wine demi-glace. The sauce is a derivative of the classic bordelaise sauce, which consists of pan-roasted wild mushrooms mixed with bordelaise.
When it comes to choosing the right wine for your mushroom bordelaise sauce, you may want to opt for a red wine. This is because the sauce traditionally originates from Bordeaux, France, and is thus typically made using Bordeaux wine. However, any red wine will work just as well. The sauce is meant to be earthy and sweet, so choosing a wine that will complement these flavours is important. A wine with notes of red fruits, such as cherries or strawberries, could enhance the sweetness of the sauce, while a wine with earthy or spicy notes could emphasise its earthiness.
If you are looking for a more complex flavour profile, you could also experiment with different types of wine. For example, a full-bodied Cabernet Sauvignon or a fruity Merlot could add depth of flavour to the sauce. Alternatively, a lighter red wine, such as a Pinot Noir, could provide a more subtle touch of sweetness.
Ultimately, the best type of wine to use in your mushroom bordelaise sauce will depend on your personal preference and the specific flavours you want to emphasise. Don't be afraid to experiment with different wines to find the perfect one for your taste!
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The history of the sauce
Mushroom Bordelaise sauce is a derivative of the classic Bordelaise sauce. It is a full-flavoured blend of roasted mushrooms, finished with a tasty red wine demi-glace. It is usually served with steak, but it can also be served with pork, chicken, or a sandwich.
The classic wild mushrooms Bordelaise recipe includes duck fat, shallots, and lemon. It is a great side dish when mushroom season is at its peak. This dish is meant to be a celebration of a mushroom hunter's bounty, and it is recommended to use a variety of wild mushrooms that are meticulously cleaned and prepared.
Some variations of the recipe include the use of animal lard, such as duck fat or pork lard, and breadcrumbs. Additionally, while shallots are traditionally used, other types of onions can also be added for flavour. The sauce typically includes garlic, but some variations may exclude it.
The classic Bordelaise sauce, which is the base for Mushroom Bordelaise, requires time and effort to make. It involves reducing wine, shallots, herbs, and demi-glace. To simplify the process, Chef Billy Parisi suggests using veal or beef stock along with the demi-glace and thickening the sauce with a roux or slurry.
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Frequently asked questions
Mushroom bordelaise sauce is a full-flavoured blend of roasted mushrooms, finished with a tasty red wine demi-glace. It is a derivative of the classic bordelaise sauce, which is made with pan-roasted wild mushrooms.
To make mushroom bordelaise sauce, you will need: mushrooms, butter, shallots, garlic, red wine, beef broth, thyme, salt, pepper, and cornstarch. You can also add in Worcestershire sauce, bay leaf, and lemon juice.
Mushroom bordelaise sauce takes around 30 minutes to make. Most of this time is spent simmering the sauce to deepen the flavours.
