Cabernet and Wild Mushroom Sauce

Name: Cabernet and Wild Mushroom Sauce
Yield: Makes about 1¼ cups
Ingredients: 2 cups chopped shiitake or cremini mushrooms; 2 cups chopped shiitake or cremini mushrooms; 1 cup chopped fresh or canned tomatoes; 1 tablespoon chopped garlic; 6 cups rich Beef Stock or Chicken Stock, low-salt or no-salt; 1 cup chopped fresh or canned tomatoes; 6 cups rich Beef Stock or Chicken Stock, low-salt or no-salt; 6 cups rich Beef Stock or Chicken Stock, low-salt or no-salt; ½ ounce dried porcini mushrooms, soaked in 1 cup warm water for 20 minutes; 2 tablespoons olive oil; ½ ounce dried porcini mushrooms, soaked in 1 cup warm water for 20 minutes; ½ cup sliced shallots or green onions, white part only; ½ cup sliced shallots or green onions, white part only; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 cups hearty red wine, such as Cabernet Sauvignon; 2 bay leaves; 6 cups rich Beef Stock or Chicken Stock, low-salt or no-salt; 2 cups hearty red wine, such as Cabernet Sauvignon; 1 tablespoon Dijon mustard; 2 teaspoons minced fresh mint; 2 teaspoons fresh thyme or 1 teaspoon dried; 2 teaspoons fresh thyme or 1 teaspoon dried

Preparation info

Makes about
1¼ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

½ ounce dried porcini mushrooms, soaked in 1 cup warm water for 20 minutes
2

Sauce
Gluten-free

Method

Strain the porcini, reserving the soaking liquid, and chop. In a deep saucepan, heat the olive oil over medium-high heat and sauté the porcini, shallots, shiitakes, and garlic until lightly browned. Add the tomatoes, stock, wine, bay leaves, thyme, and mustard and bring to a boil. Continue to boil until the mixture is reduced to a light sauce consistency, about 25 minutes. Strain through a fine