Red wine and porcini sauce
Sauces, conserves & preserves
Red wine and porcini sauce
A delicious rich sauce. Try serving poured over rare roast beef.
Ingredients
- 15g dried porcini mushrooms, soaked in 300ml hot water (retain the water)
- 50g unsalted butter
- 4 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 sprig thyme
- 1 bay leaf
- 175ml red wine
- 175ml beef stock
- salt and pepper
Method
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Step 1
First remove the porcini mushrooms from the hot water, keeping the soaking water to one side.
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Step 2
Make the sauce by warming half the butter with the shallots, garlic, thyme and bay leaf in a pan. Cook for a few minutes until the shallots are soft but not colouring.
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Step 3
Add a generous twist of black pepper, the porcini stock and red wine and simmer over a high heat until the liquid has reduced by half.
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Step 4
Now chop the porcini mushrooms and add to the pan along with the beef stock and reduce again by about a third. Stir in the remaining butter. Season to taste and remove the bay leaf and thyme sprig before serving.