Emma Wilson
Mushroom Madeira sauce is a rich, flavourful sauce that is typically served with meats such as steak, beef, pork, and chicken. It is made using Madeira wine, a fortified wine from Portugal, which gives the sauce a unique sweetness and complexity. The sauce also includes mushrooms, garlic, and heavy cream, creating a smooth and luxurious texture. This sauce is versatile and can be paired with various dishes, including pasta, to elevate the flavour profile of the meal.
| Characteristics | Values |
|---|---|
| Main Ingredients | Mushrooms, Madeira wine, butter, flour, stock, salt, pepper |
| Ideal Meat Pairings | Steak, beef, pork, chicken |
| Ideal Pasta Pairings | Any pasta, fettuccine, penne, spaghetti |
| Other Pairings | Vegetables, Gorgonzola risotto, asparagus, broccoli |
| Recipe Notes | Mushrooms should be fried without stirring too frequently to achieve a golden colour and deeper flavour. |
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What You'll Learn
How to make mushroom Madeira sauce
Mushroom Madeira sauce is a delicious and versatile sauce that can elevate any dish. It is surprisingly easy to make and is perfect for those who want to add a touch of elegance to their meals without spending a lot of time in the kitchen. Here is a step-by-step guide on how to make this wonderful sauce:
Ingredients:
- Butter
- Mushrooms
- Onion (optional)
- Flour
- Stock (beef or chicken)
- Madeira wine
- Salt and pepper to taste
Instructions:
Start by chopping the onion (if using) and mushrooms. Melt some butter in a pan over medium heat and add the onions. Sauté until they are softened and translucent. Next, add the mushrooms and continue sautéing until they are golden brown. This should take around 3-5 minutes. Be careful not to stir the mushrooms too frequently, as this will help them develop a deeper flavour and a beautiful golden colour.
Once the mushrooms are ready, sprinkle in the flour and stir to create a roux. Gradually add the warmed stock, whisking continuously to avoid lumps. Cover the pan and let the sauce simmer for about 15 minutes.
Now it's time to add the star ingredient - the Madeira wine. Pour in the wine and let the sauce cook for another 5 minutes. Season with salt and pepper according to your taste preferences.
Tips and Variations:
You can adjust the consistency of the sauce by adding more or less stock. If you prefer a thicker sauce, you can stir in a mixture of cornstarch and water before adding the wine.
While the traditional recipe calls for Madeira wine, you can experiment with substitutions. Marsala or dry sherry can be used instead, adding their unique flavours to the dish.
The type of mushrooms you use can also be varied. Button mushrooms, shiitake, portabello, or chanterelle mushrooms will all work well in this sauce.
Serving Suggestions:
The mushroom Madeira sauce is incredibly versatile and can be served with a variety of dishes. It pairs beautifully with steaks, roasts, beef tenderloin, pork chops, and chicken breasts. For a vegetarian option, toss it with your favourite pasta for a delicious and indulgent meal.
So, there you have it! A simple yet impressive sauce that will surely impress your family and friends. Enjoy experimenting with this recipe and exploring the wonderful flavours of the mushroom Madeira sauce.
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What to serve mushroom Madeira sauce with
Mushroom Madeira sauce is a versatile dish that can be served with a variety of meats and vegetables. Here are some ideas for what to serve with it:
Filet Mignon
One classic combination is to serve the sauce with Filet Mignon. This dish is perfect for special occasions as it is quick and easy to make but tastes like you spent all day in the kitchen. To prepare, season the Filet Mignon medallions with salt and pepper on both sides and rub them with olive oil. Sear the meat on all sides in a hot skillet for about 2 minutes per side, it should be seared on the outside but still rare/medium-rare on the inside. In the same skillet, add butter and sauté the mushrooms. To make the sauce, add flour and whisk it with the butter, creating a roux. Cook the flour for a minute, then add beef broth and Madeira wine. Whisk everything together until the sauce thickens. Finally, add the Filet Mignon and mushrooms back to the pan and let the meat cook in the sauce for a few minutes.
Chicken
Mushroom Madeira sauce also pairs well with chicken. You can serve it with chicken breasts, chicken wrapped in streaky bacon, or sautéed chicken livers. For a complete meal, accompany the dish with vegetables such as potatoes, red onions, and mushrooms.
Pasta
This sauce is also a great option for pasta night. It adds depth and a unique umami flavour to the dish. Simply prepare the sauce by frying mushrooms, mushroom ketchup or Worcestershire sauce, and grated garlic in a pan. Add Madeira wine, lemon juice, and lemon zest, and allow the alcohol to cook out. Then, stir in heavy cream, chopped parsley, and pasta water. Toss your favourite cooked pasta in the sauce and season with salt and pepper.
Other Meats
Mushroom Madeira sauce is a versatile sauce that can be used with various meats. Besides beef and chicken, it also goes well with pork. Try it with pork chops or roasted pork loin. Additionally, it can be a delicious accompaniment to roast meat or steak.
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What is Madeira wine?
Mushroom Madeira sauce is a classic French recipe, often served with filet mignon, chicken, or beef. The sauce gets its name from the use of Madeira wine, a fortified wine from the Portuguese island of Madeira. The wine is produced in a variety of styles, ranging from dry wines, which can be consumed as an aperitif, to sweet wines typically served with dessert.
Madeira wine has a long and fascinating history, dating back to the Age of Exploration in the 15th century. During this time, the island of Madeira was a regular stop for ships travelling to the East Indies and the New World. To prevent the wine from spoiling on long sea voyages, local winemakers began adding neutral grape spirits or a small amount of distilled alcohol made from cane sugar, thus increasing the alcohol content. The intense heat in the ships' holds also contributed to the unique flavour of the wine, as the wine would be exposed to extreme temperatures and movement.
The "golden age" of Madeira wine occurred in the 18th century, when its popularity extended from the American colonies and Brazil to Great Britain, Russia, and Northern Africa. The distinctive winemaking process of Madeira involves oxidizing the wine through heat and ageing, resulting in a long-lasting product. The younger blends are produced with artificial heat to accelerate ageing, while the older blends, Colheitas and Frasqueiras, are produced by the Canteiro method, aged in casks for a minimum of 20 years.
Today, Madeira wine is known for its complex flavours, including roasted nuts, stewed fruit, caramel, and toffee. The wine's versatility extends beyond its use in the delicious mushroom sauce, as it can also be enjoyed as a beverage, used for deglazing pans, or added to salad dressings and desserts.
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What are the best mushrooms to use?
While there is no definitive answer to which mushrooms are the best for a Madeira sauce, there are a few varieties that are commonly used. One popular option is button mushrooms, which are versatile and readily available in most supermarkets. These mushrooms have a mild flavour and a delicate texture, making them a good choice for sauces.
Shiitake mushrooms are also mentioned in several recipes and are known for their earthy, umami flavour. They have a meatier texture than button mushrooms, adding a hearty quality to the sauce. However, they may be harder to source for some, and can be substituted with portabello mushrooms, which have a similar flavour profile.
When preparing the mushrooms, it is important to allow them to sit undisturbed in the pan to develop a golden colour and deeper flavour. This technique adds a rich, savoury taste to the sauce and enhances the overall flavour of the dish.
Additionally, the type of mushroom chosen may depend on the specific recipe and personal preference. For instance, some recipes call for sautéed mushrooms, where a variety like cremini or chestnut mushrooms could be a good choice due to their firm texture and robust flavour. Ultimately, the best mushrooms to use are those that complement the other ingredients in the sauce and suit the desired flavour profile.
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How long does it take to make?
The traditional way of making classic mushroom Madeira sauce involves several steps and takes a long time. However, there are quicker ways to make this sauce, which can be ready in under 20 minutes.
The first step is to make a roux by melting butter in a saucepan and adding flour. This should take around a minute. Next, add the beef broth and Madeira wine, whisking until the sauce thickens. This step should take around 3-5 minutes. The final step is to season the sauce with salt and pepper and add the mushrooms and meat, if using. This should only take a few minutes.
Some recipes suggest adding the wine in the last 5 minutes of cooking, rather than at the start. This allows the wine to reduce with the broth. Other recipes suggest lightly frying the mushrooms separately in butter or mushroom ketchup (or Worcestershire sauce) and letting them sit for a few minutes to take on flavour and turn golden before adding them to the sauce.
Overall, the process of making mushroom Madeira sauce should take around 20 minutes or less, making it a quick and easy dish to prepare at home.
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Frequently asked questions
Mushroom Madeira sauce is a rich and flavourful sauce made from a base of Madeira wine, mushrooms, and other ingredients such as garlic and heavy cream. It is typically served with meats like steak, beef tenderloin, pork chops, and chicken breasts, but can also be used for pasta.
Madeira wine is a fortified wine from Portugal, made from a blend of different grape varieties including Sercial, Verdelho, Bual, and Malvasia (Malmsey). It has a long shelf life due to its exposure to extreme temperatures and oxidisation during production.
Popular dishes that use mushroom Madeira sauce include Filet Mignon, Chicken Roulade, and pasta dishes such as fettuccine, penne, and spaghetti.
To make the sauce, you will need mushrooms, Madeira wine, butter or olive oil, flour, stock or broth, and seasonings like salt and pepper. You can also add ingredients like garlic, lemon juice, and cream for a creamy variation. Sauté the mushrooms in butter or olive oil, then add the wine and other ingredients, simmering until the sauce thickens and reduces.
