Wild Mushroom Sauce
Perfect as a sauce for steak or seafood or as a finishing touch to your favorite bowl of pasta
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 small white or yellow onion, minced
- 1-2 LBS local fresh mushrooms chopped coarsely
- 1/4 cup all-purpose flour If you are gluten free ( or even if you are not) try Tidewater Grain Company's Carolina Gold Rice Flour
- 2 Tbsp. Savory Spice Shop Herbs de Duxelle aka: mushroom powder
- 1 cup Your favorite red wine
- 3 cups homemade veggie broth See my pro tip"how to" below
- 4 Tbsp. fresh minced herbs I suggest using Thyme, Rosemary, Bay and Parsley
- sea salt and pepper to taste Try using my "Heidi's Homemade Pepper Blend" for delicious results
Instructions
-
Heat the olive oil over medium in a large sauce pan and add minced onions.
-
Cook, stirring often, until tender, 3 to 5 minutes.
-
Then, add the fresh mushrooms. Cook until the mushrooms begin to release their liquids, then add a generous pinch of salt and Heidi’s homemade pepper blend. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften.
-
Cook until the mushrooms are well browned. Add the flour and mushroom powder. Continue to cook the mushrooms, stirring, until the flour is not visible, about 1 minute.
-
Add the wine, cook over medium heat. Cook, stirring, until the liquid glazes the mushrooms, about 2 minutes.
-
Stir in the broth, bring to a simmer, add rosemary, thyme and parsley and bay leaves. Cook over medium heat, stirring often, until the surrounding broth is thick, about 10 minutes.
-
Remove from the heat; taste and adjust salt and pepper as needed. Keep warm until ready to serve.
Recipe Notes
To make your own version of my "Heidi's Hot Pepper Blend", simply combine equal parts of Lampong, Tellicherry, Pink Reunion peppercorns with whole coriander seeds all available at the Savory Spice Shop Southend in Charlotte, NC. Grind fine or coarse to your taste in a spice or coffee grinder.