Best Madeira And Mushroom Sauce Recipes

PORK CHOPS WITH MASHED POTATOES, BRUSSELS SPROUTS AND A MUSHROOM MADEIRA SAUCE

Steps:

• For the Brussels sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch until tender-crisp. Drain and rinse with cold water to stop the cooking; set aside.
• Heat a saute pan to medium-high heat and add the oil followed by the onions and garlic. Sweat the onions and garlic for a few minutes. Add the Brussels sprouts and sear until golden brown, about 2 minutes. Deglaze with the chicken stock and then swirl in the butter. Reserve.
• For the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes in a colander and transfer them back to the pot. Add the cream, butter and salt and pepper to taste and mash until smooth. Reserve.
• For the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter. Add the onions and sweat for a few minutes. Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized. Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute. Add the heavy cream and reduce by a third. Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon. Season with salt and pepper.
• For the pork chops: Sprinkle the pork chops with salt and pepper. Add some oil to a hot saute pan and sear the chops for about 4 minutes. Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes. Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan. Return to the heat and cook off the alcohol for about 2 minutes. Reserve.
• To create the plate: Place some mashed potatoes on the center of each plate. Follow with some Brussels sprouts. Place a pork chop on top and spoon sauce all over.

BEEF WITH MUSHROOM AND MADEIRA SAUCE

Steps:

• Shape ground beef into 4 oval patties 1 inch thick.
• Brown in butter and oil in a large skillet over medium high heat for 6-10 minutes or until cooked through.
• Cut the bread diagonally into 4 3/4 inch thick slices and toast.
• Spread each with butter and place on dinner plates.
• Top each bread slice with a hamburger patty and keep warm.
• Add mushrooms to pan drippings.
• Cook over high heat until light brown, stirring constantly.
• Spoon mushrooms over patties.
• Add wine and cream to skillet and boil until sauce is reduced by half and slightly thickened, stirring constantly.
• Pour over patties.

MADEIRA AND MUSHROOM SAUCE

Steps:

• In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs

MUSHROOM AND SAUSAGE PURSES WITH MADEIRA CREAM SAUCE

Steps:

• For Sauce: Boil Madeira and shallots in heavy med. saucepan until almost all liquid evaporates, about 5 min. Add stock and boil until reduced to about 1/2 c, about 10 minutes. Add cream and boil until reduced to sauce consistency, about 10 min. For Purses: Cook sausages in heavy, large skillet over medium high heat until no longer pink, crumbling with fork, about 5 min. Transfer to a bowl using a slotted spoon. Pour off fat from skillet. Add 1/4 c butter and oil to skillet and let butter melt. Add mushrooms and saute 6 minutes. Add shallots and thyme and saute until almost all liquid is absorbed, about 5 minutes. Add sausages and cool. Mix cream cheese and ricotta in bowl to blend. Add mushroom mixture and stir to blend. Stack 2 phyllo sheets on work surface. Cut off a strip to form a 12" square. Reserve strip. Brush square with melted butter. Place 1/8 of sausage mixture in center of square. Gather up corners and form bundle. Gently twist phyllo strip to form ropelike tie, and make a loose knot to form a bundle. Place bundle on a baking sheet, and brush with butter. Repeat with remaining phyllo sheets. (Can be made 4 hours ahead. Cover and chill.) Preheat oven to 400. Bake bundles until golden brown, about 20 minutes. Bring sauce to simmer and spoon onto plates. Top with pastry.