Thursday, July 18, 2013

Rich Brown Mushroom Sauce

We promised to share the amazing rich sauce we served with our Pork Fillet Wrapped in Ground Beef and Phyllo Dough entry but traveling and other tasty entries got in the way. Never fear, now we are sharing this delicious secret with you!

For this sauce you need:

The pan drippings from cooking a red meat (of course, if making the pork fillet just use these)
100 ml white wine
100 ml broth
100 ml creme fraiche
200 ml creme
1 Tbs tomato paste
750 g mushrooms, sliced
2 large onions
2 cloves garlic
50 g butter
A few shakes of Worcester sauce
Salt, pepper, and other herbs of choice (like parsley or chives)

Once you are finished cooking the meat, remove the meat and add a little of the wine or broth to help scrape off the pieces stuck to the bottom of the pan. Pour what you get into a glass and set aside.



Melt the butter in a pan over medium-high and once hot, add the tomato paste, mushrooms and onions. Cook until they are well done and have no liquid left in them. Add the garlic (pressed or diced).










Add the cream, creme fraiche, wine, the drippings you put aside, and broth to the pan. Let simmer for about five minutes or as long as it takes for the sauce to start to get very thick.






Add a few shakes of Worcester sauce and seasonings (salt, pepper, parsley) to taste. Keep cooking so that the sauce gets very thick. If your sauce is not thickening it may be because the mushrooms still had too much water in them. To fix this, add a small amount of flour or corn starch, just not too much or your sauce will taste like flour!






Once thick and tastes great to you, take it off the stove and serve!




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