Best Chianti Mushroom Sauce Recipes

MUSHROOM SAUCE WITH RED WINE

Mushroom Sauce with Red Wine image

Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.

Provided by TonyD

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons butter
2 teaspoons minced garlic
½ teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
2 cups sliced button mushrooms
1 ½ cups Cabernet Sauvignon
1 cup beef broth
1 bay leaf
¼ cup water
1 tablespoon cornstarch

Steps:

Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g

FILET MIGNON WITH CHIANTI SAUCE

Filet Mignon With Chianti Sauce image

I think I got the original recipe from "Patsy's Cookbook : Classic Italian Recipes from a New York City Landmark Restaurant". I know I changed the wine used in the original, but I can't remember what the original was. There are probably other changes I've made form the original, who can keep track anymore? Hope you like it. This is great company food, especially to impress. I have made this with cheaper cuts of meat and bacon rather than the pancetta with good results. Since I don't know how well done you like your meat (rare for me) its even harder to judge the cook time in this recipe.

Provided by Ilysse

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb white mushroom, cleaned and sliced thin
1/4 cup olive oil
1 medium onion, chopped
1/4 lb prosciutto or 1/4 lb pancetta, chopped
1/3 cup beef broth
1/2 cup chianti wine
2 tablespoons butter
1/4 cup parsley, chopped
salt & pepper
4 slices filet mignon

Steps:

Blanch mushrooms in boiling water for 2 minutes, drain.
Heat oil in large skillet over medium heat.
Saute onion until soft.
Add prosciutto and mushrooms and saute 2 minute.
Add broth, wine, butter and parsley and stir to combine.
Bring to boil.
Reduce heat to low and simmer 5 minutes.
Add fillets and cook in sauce to desired doneness.
Season to taste.
Serve fillets with sauce poured over top.

Nutrition Facts : Calories 221.5, Fat 19.6, SaturatedFat 5.6, Cholesterol 15.3, Sodium 132.5, Carbohydrate 5.4, Fiber 1.2, Sugar 2.5, Protein 2.5

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