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.”
Prep Time
5minutes
Cook Time
15minutes
Prep Time
5minutes
Cook Time
15minutes
Ingredients
  • 8oz mushrooms(we used brown cremini)
  • 1tsp vegetable oil
  • 1small shallot
  • 1cup red wine
  • ½cup broth(we used chicken)
  • 1tbsp balsamic vinegar
  • ½tsp dijon mustard
  • 2tbsp unsalted butter
  • 1tsp fresh thyme(minced)
  • salt & pepper
Instructions
  1. Start by prepping your ingredients: trim and thinly slice the mushrooms, mince the shallot, and separate the butter into four pieces.
  2. Heat the oil in a saucepan over medium-high heat.
  3. 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.
  4. Add the shallot, and cook for about 1m, until it begins to soften.
  5. 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).
  6. Add the vinegar and mustard and cook for about one minute, until the whole mixture is thickened.
  7. Remove from the heat, and whisk in the butter and thyme. Add salt and pepper, spoon over steaks (or whatever else) and serve immediately.