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Shiitake-Wine Sauce Recipe
Shiitake-Wine Sauce Recipe-August 2024
Aug 31, 2025 4:05 PM

  This intense wine sauce is delicious and pours lusciously. I think up excuses to serve this as often as I can, on chicken (page 83), filet mignon (page 108), or steak. This is the one sauce that I really love to eat in abundance, so this recipe makes a generous amount—spoon a little on top of each serving and pass the rest at the table.

  

Ingredients

makes about 2 cups

  1 tablespoon unsalted butter

  2 tablespoons olive oil

  1/2 pound fresh shiitake mushrooms, stems removed, caps thinly sliced

  2 large shallots (about 4 ounces), finely chopped

  Kosher salt and ground black pepper

  1 1/2 cups dry red wine

  1 1/4 cups Beef Broth (page 114) or store-bought low-sodium beef broth

  1 tablespoon low-sodium soy sauce

  1 tablespoon Worcestershire sauce

  2 teaspoons cornstarch

  1 tablespoon chopped fresh thyme leaves

  

Step 1

In a nonstick skillet over medium heat, melt the butter and add the oil. Add the shiitakes, shallots, and a pinch each of salt and pepper. Cook, stirring, until softened, about 4 minutes.

  

Step 2

Add 1 cup of the wine and 3/4 cup of the beef broth and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often.

  

Step 3

Use a slotted spoon to transfer the mushrooms to a small bowl. Increase the heat to high and boil the wine mixture until reduced to 1/2 cup, 10 to 15 minutes.

  

Step 4

In a small bowl combine the soy sauce, Worcestershire, and cornstarch. Stir well until the cornstarch has dissolved. Pour into the wine mixture along with the remaining 1/2 cup wine and 1/2 cup beef broth. Bring to a boil and simmer for 3 minutes.

  

Step 5

Return the mushrooms to the skillet along with the chopped thyme and boil for 1 minute, stirring constantly, until the wine mixture has thickened. Remove from the heat and serve.

  

Step 6

Store in a tightly covered container in the refrigerator for up to 1 week.

  Eva's Kitchen

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