Mushrooms either need to be barely cooked or cooked for a long time. This recipe follows the rules for the latter.

I first experienced long cooked mushrooms when I visited my good friend Dr. Bob Morrow in Houston. He served a sous vide, quick-seared steak that was delicious and was paired with mushrooms that he had cooked for over an hour with red wine. The combination was amazing.

Here I do something similar but spike the cooking liquid with shallots, carrots, and jalapeño and then reduce the liquid to make a glaze for a buerre rouge sauce – simply a red wine and butter emulsion.

1 shallot, sliced

1/2 cup carrots, sliced into 1 inch lengths

2 garlic cloves, crushed

1/2 jalapeno, sliced with seeds removed

1 tbs beef bullion paste

1 lb whole mushrooms, washed

1 750 ml bottle of red wine, preferably a rich wine like Cabernet Sauvignon

1 1/2 sticks butter, cut into dice

Add the shallot, carrots, garlic, jalapeño, beef bullion paste, and whole mushrooms to a sauce pan. Then add 1 bottle of red wine and simmer until only approximately 1 cup of cooking liquid remains. Strain the mixture and reserve the cooking liquid.

Clean the sauce pan and return the cooking liquid and reduce until a thick glaze forms. You will notice because the bubbles will noticeably decrease when the sauce is boiling. Reduce the heat or even remove the pan from the stove and slowly whisk in the butter several pieces at a time. If you heat the sauce too much at this point it will separate.

Once all of the butter is incorporated, stir in the reserved mushroom mixture. Adjust the seasoning as necessary with salt and pepper and serve immediately.

#mushrooms #redwine #buerrerouge #cabernetsauvignon #redwinesauce