Red Wine Reduction with Mushrooms
This simple red wine reduction is exquisite with red meat or other strong flavoured dishes. James, our butcher and one of our in-house chefxperts (that’s an expert chef, naturally) notes: “If you’re making the reduction to go on a nice steak, because the beef is so rich and flavourful you don’t want to mask it. If you want a peppery flavours use a shiraz; if you want a lighter wine but still want rich flavour you can select a Rioja wine. I would recommend avoiding pinot noir and merlot.”
- 8 oz mushrooms (we used brown cremini)
- 1 tsp vegetable oil
- 1 small shallot
- 1 cup red wine
- ½ cup broth (we used chicken)
- 1 tbsp balsamic vinegar
- ½ tsp dijon mustard
- 2 tbsp unsalted butter
- 1 tsp fresh thyme (minced)
- salt & pepper
- Start by prepping your ingredients: trim and thinly slice the mushrooms, mince the shallot, and separate the butter into four pieces.
- Heat the oil in a saucepan over medium-high heat.
- When the oil just starts smoking, add the sliced mushrooms and cook them for about 5m, stirring them occasionally, until they’ve browned and the liquid has evaporated.
- Add the shallot, and cook for about 1m, until it begins to soften.
- Increase the heat to high and add the red wine and broth. Bring the mixture to a rapid simmer and cook until it is reduced to about 1 cup of liquid (about 5 minutes, for us).
- Add the vinegar and mustard and cook for about one minute, until the whole mixture is thickened.
- Remove from the heat, and whisk in the butter and thyme. Add salt and pepper, spoon over steaks (or whatever else) and serve immediately.