Best Chianti Mushroom Sauce Recipes

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

LAMB AND SHIITAKE STEW WITH TOMATO-CHIANTI SAUCE

Lamb and Shiitake Stew with Tomato-Chianti Sauce image

Categories Soup/Stew Lamb Mushroom Olive Tomato Sauté Stew Low Fat Orange Red Wine Fall Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 pound well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4-inch cubes
6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/2-inch pieces
1 large onion, coarsely chopped
2 3x1/2-inch strips orange peel (orange part only)
2 large garlic cloves, minced
2 teaspoons chopped fresh rosemary
1 14 1/2-ounce can diced tomatoes in juice
1 cup Chianti or Sangiovese wine
10 Kalamata olives or other brine-cured black olives, pitted, halved
1 cup orzo (rice-shaped pasta), freshly cooked

Steps:

Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.
Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.) Divide orzo among 4 plates. Top with lamb stew and serve.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #sauces #condiments-etc #vegetables #canadian #dietary #stir-fry #inexpensive #savory-sauces #mushrooms #british-columbian #taste-mood #savory #technique