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Mushroom and Shallot Sauce
Gorgeous recipe to treat your loved ones with. Succulent flavours from the mushrooms and shallots that turns a dish into a meal.
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Course:
Sauce
Cuisine:
British
Keyword:
Alcohol, Sauce, Stock, Vegetables
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
4
people
Calories:
336
kcal
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Ingredients
Metric
Imperial
1
bottle
red wine
such as Rioja
1
tbsp
olive oil
8
large
shallot
peeled and finely sliced
20
whole
button mushroom
finely sliced
75
ml
sherry vinegar
1
ltr
beef stock
1
knob
unsalted butter
⅕
bunch
parsley
finely chopped
Instructions
Heat the olive oil in a pan over medium, heat.
1 tbsp olive oil
Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated.
8 large shallot,
20 whole button mushroom,
75 ml sherry vinegar
Add the red wine, then simmer until almost evaporated.
1 bottle red wine
Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve.
1 ltr beef stock
Can be made the day before and reheated.
Add all juices from the meat to the sauce, then gently heat the sauce up and whisk in the butter and chopped parsley(optional).
1 knob unsalted butter,
⅕ bunch parsley
Pour over the meat and serve immediately.
Nutrition
Calories:
336
kcal
|
Carbohydrates:
29
g
|
Protein:
16
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
40
mg
|
Potassium:
1932
mg
|
Fiber:
6
g
|
Sugar:
15
g
|
Vitamin C:
14
mg
|
Calcium:
48
mg
|
Iron:
4
mg