Red Wine and Mushroom Sauce recipe please.
Discussion
Afternoon Gents,
Trying to plan my Saturday night meal and I have decided I want to attempt to recreate what I had, whilst in my favorite restaurant in Spain.
Steak with red wine and mushroom sauce. For those clever enough I have added some pictures of the meal to see whether anyone can think whether this is purely red wine or added beef stock.
Consistency was very thick.
I am thinking, Red wine, Thyme, Mushrooms, Butter and seasoning. I just don't know whether to add stock or not. Any other tips.
Some pictures for your dribbling pleasure.
Trying to plan my Saturday night meal and I have decided I want to attempt to recreate what I had, whilst in my favorite restaurant in Spain.
Steak with red wine and mushroom sauce. For those clever enough I have added some pictures of the meal to see whether anyone can think whether this is purely red wine or added beef stock.
Consistency was very thick.
I am thinking, Red wine, Thyme, Mushrooms, Butter and seasoning. I just don't know whether to add stock or not. Any other tips.
Some pictures for your dribbling pleasure.
sc0tt said:
How do I heavily reduce stock then?
Cook it (not too hot, you don't want it to catch) on the stove in a pan until you achieve the required consistency.If you're near a Waitrose, I recommend Hestons 'ultimate' Beef Stock - and, as a previous poster said - some Marsala, Port or even a splash of Pedro Ximénez. Add the mushrooms in early on as well so they reduce / juices mingle with the stock and wine. A bit of thyme, salt and pepper and you should be good to go. Add a touch of muscovado sugar to taste if needed.
Pour a few table spoons of good red wine in to a saucepan and reduce it until it's almost vanished and like a treacle. Then stir in the same amount of marsala and reduce it the same. Then do the same with some port. Then about 500ml of beef stock and start reducing that, aiming to end up with about half the quantity of liquid. Throw in your mushrooms and herbs for the last 5-10 minutes and just before you serve stir in some butter..
To get the consistency in the pic you will need real beef stock and you will have to reduce it down a crazy amount. Even whisking in cold butter at the end (which will give you the gloss) will not thicken it that amount without affecting the flavour.
I'd suggest getting the flavour right, then adding a few teaspoons of cornflour and water to thicken to the right consistency. I can pretty much guarantee that's what they did in the restaurant.
I'd suggest getting the flavour right, then adding a few teaspoons of cornflour and water to thicken to the right consistency. I can pretty much guarantee that's what they did in the restaurant.
I made coq au vin this week with a similar sauce (wine, stock, thyme and mushrooms), 600ml wine to 150ml of chicken stock. I'd imagine if you did the same with a beef stock it'd be great on red meat.
I did make a roux (butter and flour) to thicken the sauce and more butter just before serving.
There were no leftovers.
https://www.bbcgoodfood.com/recipes/1913655/coq-au...
I did make a roux (butter and flour) to thicken the sauce and more butter just before serving.
There were no leftovers.
https://www.bbcgoodfood.com/recipes/1913655/coq-au...
Well Here is my effort and a pretty damn good one if I do say so myself.
I used a tesco finest beef stock with 200ml extra of beef stock made with a cube, I think I will not add the extra next time.
4 tea spoons of corn flour, 4 teaspoons of butter. Some thyme and mushrooms. 187ml of Merlot.
Tiny bit too salty, how can I offset this?
I used a tesco finest beef stock with 200ml extra of beef stock made with a cube, I think I will not add the extra next time.
4 tea spoons of corn flour, 4 teaspoons of butter. Some thyme and mushrooms. 187ml of Merlot.
Tiny bit too salty, how can I offset this?
Different premade stocks will have different salt contents and from personal experience I've found stock cubes to have more salt than ready made ones.
Consider looking at other supermarkets stock and salt contained in them. Maybe try the Heston one as mentioned above. Plus make sure you are using unsalted butter.
Of course the right answer really is to make your own stock and freeze in batches
Consider looking at other supermarkets stock and salt contained in them. Maybe try the Heston one as mentioned above. Plus make sure you are using unsalted butter.
Of course the right answer really is to make your own stock and freeze in batches
JKRolling said:
Different premade stocks will have different salt contents and from personal experience I've found stock cubes to have more salt than ready made ones.
Consider looking at other supermarkets stock and salt contained in them. Maybe try the Heston one as mentioned above. Plus make sure you are using unsalted butter.
Of course the right answer really is to make your own stock and freeze in batches
Good point regarding the butter. Consider looking at other supermarkets stock and salt contained in them. Maybe try the Heston one as mentioned above. Plus make sure you are using unsalted butter.
Of course the right answer really is to make your own stock and freeze in batches
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