Marchand De Vin Mushroom Wine Sauce From Scratch Recipes

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BRENNAN'S MARCHAND DE VIN SAUCE

Make and share this Brennan's Marchand De Vin Sauce recipe from Food.com.

Provided by Molly53

Categories     Sauces

Time 1h15m

Yield 3 cups

Number Of Ingredients 15



Brennan's Marchand De Vin Sauce image

Steps:

  • Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
  • Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
  • Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer very slowly until the sauce thickens, about 1 hour.
  • Before serving, remove the bay leaf and add the parsley.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 331.5, Fat 23.7, SaturatedFat 14.8, Cholesterol 61.1, Sodium 808, Carbohydrate 19.4, Fiber 1.7, Sugar 3.3, Protein 4.8

6 tablespoons butter
1/2 cup onion, minced
1 1/2 teaspoons garlic, minced
1/2 cup scallion, minced (green onions)
1/2 cup boiled ham, minced
1/2 cup mushroom, minced
1/3 cup all-purpose flour
2 tablespoons Worcestershire sauce
2 cups beef stock
1/2 cup red wine (Cabernet, Shiraz or Merlot)
1 1/2 teaspoons thyme leaves
1 bay leaf
1/2 cup fresh parsley, minced
salt, to taste
fresh ground black pepper, to taste

EATING WELL'S MARCHAND DE VIN SAUCE

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This recipe uses the product of other Eating Well recipes I have posted separately. This is a clasic sauce for grilled steak, but is also great on chicken breast.

Provided by Sheynath

Categories     Free Of...

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4



Eating Well's Marchand De Vin Sauce image

Steps:

  • Combine the espagnole sauce, red wine reduction and garlic puree in a small non-aluminum saucepan. Simmer for 2-3 minutes, stirring constantly, until heated through.
  • Remove from heat and season with salt and pepper to taste.

Nutrition Facts : Calories 6.3, Sodium 0.7, Carbohydrate 1.4, Fiber 0.1, Protein 0.3

3/4 cup eating well's espagnole sauce
3 tablespoons red wine reduction sauce
2 tablespoons eating well's sweet garlic paste
salt and pepper

GARLIC MUSHROOM WINE SAUCED CHICKEN AND SPINACH S

Wow! Healthy, light AND yummy? How often does that happen! Nicely seasoned chicken over a bed of wilted spinach in garlicky mushroom wine sauce. MMMM! The tomatoes break down quite a bit and flavor the sauce with just the right amount of goodness. Makes a terrific lunch or light meal that can be made even more substantial, if desired, by serving over pasta but filling and yummy as is. We love this with garlic bread or other warm crusty bread which defeats the 'light' purpose but mmmmm bread! Note: Pine nuts can be toasted to release oils and flavor. Toss in dry, hot skillet and and toast for about 1 minute, shaking occasionally or heat in a microwave at 30 second intervals, stir, repeat just until nuts are warm and fragrant. Be careful to stop at that point so they don't overcook, get too hot and burn.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12



Garlic Mushroom Wine Sauced Chicken and Spinach S image

Steps:

  • Season chicken breast with lemon pepper to your taste, reserve any extra to use later if desired.
  • In a skillet over medium heat with some cooking spray or a little olive oil, saute chicken until done. About 3-4 minutes per side. Remove and keep warm.
  • In same hot pan over medium heat (use more spray or oil if needed) saute mushrooms, shallot, garlic and tomatoes until soft and tomatoes break down. Add fresh spinach and a pinch of salt and cook until it just starts to wilt. It will cook more in the next step.
  • Add wine, lemon juice and enough water to equal one cup liquid and cook just until reduced to a thin, glossy sauce. Season with salt and pepper to taste. You can use any reserved lemon pepper here too.
  • Place spinach mixture on a plate adding warm chicken on top. Sprinkle with asiago cheese and pine nuts. Serve and enjoy!

8 ounces boneless skinless chicken breasts or 8 ounces boneless skinless chicken breast tenders
2 teaspoons lemon pepper
8 ounces white button mushrooms, sliced
1 large shallot, diced (about 4 Tbsp)
1 cup tomatoes, seeded and chopped
1/2 cup white wine
1/2 tablespoon lemon juice
3 garlic cloves, minced
1 lb spinach, precleaned and tough stems removed
2 tablespoons asiago cheese, fresh grated
1 tablespoon pine nuts, toasted if desired
salt & pepper

MARCHAND DE VIN

Recipe from Nola Cuisine. You will find this sauce in all of the old line restaurants: Anotoine's, Galatoire's, Brennan's, Arnaud's.

Provided by Lavender Lynn

Categories     Sauces

Time 1h5m

Yield 2-3 Cups

Number Of Ingredients 10



Marchand De Vin image

Steps:

  • Melt the butter in a heavy saucepan and saute the Ham, Onions, Mushrooms, and Garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the Beef Stock and Red Wine, Bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should coast the back of a spoon.

Nutrition Facts : Calories 344.7, Fat 19.9, SaturatedFat 11.8, Cholesterol 64, Sodium 1212.5, Carbohydrate 13.6, Fiber 1.2, Sugar 1.6, Protein 12.4

3 tablespoons unsalted butter
1/2 cup ham, Finely Minced
1/2 cup green onion, Finely chopped
1/2 cup mushroom, finely chopped
2 tablespoons garlic, Minced
2 tablespoons flour
1 1/2 cups beef stock
3/4 cup red wine
salt & freshly ground black pepper, to taste
1 dash cayenne

MARCHAND DE VIN SAUCEBUTTER

This is a compound butter with wine and a deep beefy note, Excellent for steak, but great with any beef.

Provided by Smoky Okie

Categories     Sauces

Time 40m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7



Marchand De Vin Saucebutter image

Steps:

  • Simmer wine with shallot in small pan until reduced to 1/4cup (about 20 minutes).
  • Add pepper, beef extract paste,parsley and lemon juice.
  • Cool mixture then blend with butter.
  • May be chilled prior to use.
  • Keeps for weeks wrapped and refrigerated.

Nutrition Facts : Calories 179.7, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 155.7, Carbohydrate 1.3, Sugar 0.2, Protein 0.3

1 cup dry red wine
1 shallot, minced
1/8 teaspoon ground black pepper
1/2 teaspoon beef base
2 teaspoons parsley, snipped
1/4 teaspoon lemon juice
3/4 cup butter, softened

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