Guest guest Posted October 31, 2005 Report Posted October 31, 2005 My soon to be mother-in-law served this over white rice. Very elegant dish. I made it with cremini mushrooms (the brown ones) this past weekend. ZINFANDEL MUSHROOM SAUCE Makes about 1 1/2 cups. 3 tablespoons butter (margarine works) 2 to 3 shallots, minced (about 3/4 cup) (onions work) 1/2 pound shiitake or other mushrooms, (I used cremini) stemmed and cleaned and chop the stems up also 2 cups zinfandel wine 1 cup vegetable broth 1 1/2 teaspoons cornstarch dissolved in water or 1 tablespoon wine (optional) sea salt and freshly ground black pepper season with your favorite herbs Melt 2 tablespoons butter in a heavy saucepan. Add the shallots and cook over medium heat until soft but not brown, stirring often, 3 minutes. Add the sliced mushrooms and cook until browned and most of the mushroom liquid has evaporated, about 3 minutes. Add the wine and bring to a boil. Briskly simmer the wine and mushroom mixture until wine reduced by half, about 5 minutes. Add the broth and herbs, briskly simmer until the mixture is reduced by half again, about 5 minutes. If you start with very good stock, the mixture may be thick enough to serve as a sauce without the cornstarch. If not, stir the cornstarch-wine mixture to re-dissolve the cornstarch, then whisk it into the sauce. Boil for 1 minute: the sauce should thicken slightly. Whisk in salt and pepper to taste. Enjoy over steamed rice. Quote
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