Best Red Wine And Wild Mushroom Sauce Recipes

RED WINE AND WILD MUSHROOM SAUCE

Steps:

• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

ROASTED DUCK BREASTS WITH WILD MUSHROOM STUFFING AND RED-WINE SAUCE

Steps:

• Make the stuffing: Preheat oven to 350 degrees. Bake bread cubes in a single layer on a rimmed baking sheet until just golden, about 25 minutes. Let cool completely. Pulse in a food processor (in batches, if needed) until coarse crumbs form, about 15 seconds; transfer to a bowl. Add 1/4 cup oil; toss well. Spread breadcrumb mixture on the baking sheet, and bake, stirring occasionally, until deep golden brown, about 15 minutes. Transfer to a large mixing bowl.
• Heat remaining 3 tablespoons oil and 2 tablespoons butter in a large skillet over medium-low heat until butter has melted. Add leeks, celery root, and garlic; cook, stirring occasionally, until leeks are soft, about 15 minutes. Raise heat to medium. Stir in mushrooms and thyme; season with salt and pepper. Cook, stirring occasionally, until mushrooms are soft, about 10 minutes. Remove from heat. Stir vegetable mixture into breadcrumb mixture; let cool completely.
• Prepare the duck: Place duck breasts, skin sides up, on a cutting board. Using a sharp knife, score lines, 1/2 inch apart, in a cross-hatch pattern into the fat; cut almost all the way through, but do not cut into flesh. Season both sides with salt and pepper. Cut six 14-inch pieces of kitchen twine. Lay 3 pieces of twine about 2 inches apart on cutting board. Place 1 duck breast half, skin side down, crosswise over twine. Place about 1/2 cup stuffing on top of duck. Top with another breast half, skin side up. Tie together tightly with the twine. Repeat with remaining breasts. Stuffed duck can be refrigerated, covered, overnight. Bring to room temperature before cooking.
• Bake remaining stuffing: Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Stir together remaining stuffing and 1 1/4 cups stock in a large bowl. Transfer to prepared dish. Bake until top is crisp and pale golden brown but center is moist, about 30 minutes.
• Meanwhile, cook the duck: Heat a large skillet over medium heat. Add duck breasts to skillet. Cook, turning once, until golden brown, 5 to 7 minutes per side. Transfer breasts to a plate; pour fat from skillet into a heatproof container. Return breasts to skillet, and place in oven. Cook until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees.for rare, 25 to 30 minutes. Transfer to a plate; let rest in a warm place, loosely covered with foil, 15 minutes. Pour fat from skillet.
• Make the sauce: Lightly wipe out skillet, and place over medium-high heat. Add wine; cook until reduced by half, about 5 minutes. Add port, if desired, and stock. Simmer until reduced by half, about 5 minutes. Add accumulated juices from the duck to skillet. Season with salt and pepper; whisk in butter. Pour sauce through a fine sieve into a gravy boat. Slice duck, and serve drizzled with sauce, with baked stuffing on the side.

PAN-ROASTED MONKFISH WITH WILD MUSHROOM STUFFED YUKON GOLD POTATOES, SAUTEED SPINACH AND RED WINE SAUCE

Steps:

• In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil. Add red wine and mix well. Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours.
• Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan. Add the garlic and saute in butter until lightly golden. Add mushrooms and cook until the water has evaporated. Season with salt and pepper and cool.
• With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes.
• Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper.
• Remove fish from the marinade. Pat dry and season with salt. In a large skillet, heat 4 tablespoons olive oil until very hot over high heat. Add fish and brown on all sides. Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes
• Saute spinach with olive oil in a large pan until wilted and season with salt and pepper.
• Place the spinach in piles in the center of 2 large plates. Place the fish around the spinach at the12 and 6 o'clock positions. Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions. Pour the wine sauce over the fish and serve.