Best 2 Red Wine And Wild Mushroom Sauce Recipes

Indulge in the symphony of flavors with our duo of exquisite red wine and wild mushroom sauces. These sauces will tantalize your taste buds and add a touch of elegance to any meal. The red wine sauce boasts a luscious, velvety texture, enriched with the bold flavors of red wine, succulent mushrooms, and a hint of aromatic herbs. Its deep burgundy hue adds visual appeal, making it a perfect accompaniment to grilled meats, roasted vegetables, or pasta dishes.

On the other hand, the wild mushroom sauce offers a symphony of earthy, umami flavors. A medley of wild mushrooms, including porcini, shiitake, and chanterelle, sautéed in a creamy sauce, creates a rich and complex flavor profile. This versatile sauce pairs beautifully with poultry, fish, or hearty vegetarian dishes.

Whether you prefer the robust elegance of the red wine sauce or the earthy charm of the wild mushroom sauce, these recipes will elevate your culinary creations to new heights. So, gather your ingredients, let your taste buds embark on a journey of delectable flavors, and savor the essence of fine dining in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

RED WINE AND WILD MUSHROOM SAUCE

Red Wine and Wild Mushroom Sauce image

Provided by Tyler Florence

Categories condiment

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

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

Roasted Duck Breasts with Wild Mushroom Stuffing and Red-Wine Sauce image

Make like you're in a five-star restaurant by cooking up this decadent roast duck dish.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 17

Ingredients

2 loaves, day-old rustic white bread, crusts removed, cut into 1-inch cubes (about 12 cups)
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, plus more for baking dish
2 leeks, white and pale-green parts only, cut into 1/4-inch dice, rinsed well
1/2 pound celery root, peeled and cut into 1/4-inch dice
2 cloves garlic, minced
12 ounces assorted wild and cultivated mushrooms, (such as black trumpet, hedgehog, oyster, chanterelle, cremini, and button mushrooms), thinly sliced
2 tablespoons finely chopped fresh thyme
Coarse salt and freshly ground pepper
1 1/4 cups homemade or low-sodium store-bought chicken stock
4 duck breast halves (each about 14 ounces), cold
Coarse salt and freshly ground pepper
1/2 cup dry red wine
2 tablespoons port (optional)
1/2 cup homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces

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.

Tips:

Use a variety of mushrooms for a more complex flavor.
If you don't have any wild mushrooms, you can use cremini or white button mushrooms instead.
Be sure to clean the mushrooms thoroughly before using them.
Slice the mushrooms thinly so that they cook evenly.
Sauté the mushrooms in butter until they are browned and tender.
Use a good quality red wine for the sauce. A dry red wine, such as a Cabernet Sauvignon or Merlot, will work well.
Bring the red wine to a simmer and then reduce it by half. This will concentrate the flavor of the wine.
Add the mushrooms, shallots, and garlic to the red wine and cook until the shallots are softened.
Stir in the beef broth, thyme, and bay leaf. Bring the sauce to a simmer and then reduce the heat to low.
Simmer the sauce for at least 30 minutes, or up to an hour. This will allow the flavors to meld together.
Season the sauce with salt and pepper to taste.
Serve the sauce over grilled or roasted meats, chicken, or fish.

Conclusion:

This red wine and wild mushroom sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are a beginner or an experienced cook, this sauce is sure to impress your family and friends.