Brandied Mushroom Sauce
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
A holiday beef roast demands a special sauce. This luxurious mix of mushrooms embellished with brandy and red wine does the trick.
- 1 medium onion, chopped fine
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 (8-ounce) packages sliced baby bella mushrooms (baby portabella)
- 1 (3.5-ounce) package fresh shiitake mushrooms, stems discarded and caps sliced
- 2 teaspoons soy sauce
- 3/4 cup plus 2 tablespoons brandy, divided
- 1 cup dry red wine
- 2 1/2 cups canned beef broth
- 1/2 cup water
- 2 tablespoons balsamic vinegar, or to taste
- 1 tablespoon unsalted butter, softened
- 1 tablespoon all-purpose flour
- Cook onion in olive oil with 1/2 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring, until softened, 6 to 8 minutes. Add baby bella and shiitake mushrooms and soy sauce and saute over medium-high heat until liquid mushrooms give off is evaporated and mushrooms are beginning to brown, about 10 minutes.
- Add brandy and stand back. Carefully ignite brandy and cook, shaking skillet gently, until the flames die out, less than 1 minute. Continue to saute mixture until most of liquid is evaporated, about 3 minutes.
- Add wine and boil mixture until liquid is reduced to a glaze, 5 to 8 minutes.
- Add broth, water, and balsamic vinegar and simmer, stirring occasionally, 5 minutes.
- Mix butter and flour together well in a small bowl with your fingers to form a paste, then whisk paste into the simmering liquid. Continue to simmer the sauce, stirring, until it is thickened slightly, 1 to 2 minutes. Stir in remaining 2 tablespoons brandy and season the sauce with salt.
- Make ahead: Sauce can be made 2 days ahead. Cool, uncovered, before chilling, covered.