ROAST CHICKEN AND MUSHROOMS WITH RED WINE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.
- Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.
- Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.
- Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.
FILET MIGNON WITH MUSHROOM RED WINE SAUCE
Steps:
- Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
- In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
- Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
- Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
- Spoon the sauce over the steaks and serve.
NEW YORK STRIP STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
- Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
- Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
- Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
MUSHROOM AND RED WINE STEAK SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.
TAGLIATELLE WITH MUSHROOMS IN RED WINE
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams
RUMP STEAK WITH QUICK MUSHROOM AND RED WINE SAUCE
Make a restaurant-style sauce for your steak in 15 minutes - perfect with creamy mash
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
- Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
- Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.42 milligram of sodium
MUSHROOMS IN WHITE WINE SAUCE
This is a great side dish for mushroom lovers. I like to make this for holiday dinners instead of the usual vegetable fare.
Provided by LINDAAL
Categories Side Dish Vegetables Onion
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 4.9 g, Cholesterol 0.1 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 197.7 mg, Sugar 1.6 g
MUSHROOMS IN RED WINE SAUCE
These are fantastic spooned over toast, or a side dish to beef. If your mushooms are large then slice them.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large heavy Dutch oven or skillet over medium heat.
- Add/stir in flour to blend.
- Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes).
- Season with salt and pepper.
- Transfer to a bowl.
- Sprinkle with chopped fresh parsley.
SAUTéED MUSHROOMS WITH RED WINE
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
Provided by Just Call Me Martha
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in large frying pan.
- Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
- Add salt, pepper and red wine.
- Simmer for 5 minutes.
- Add lemon juice and parsley.
- Toss well.
Nutrition Facts : Calories 91, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.3, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 3.7
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
SIRLOIN WITH RED WINE AND MUSHROOM SAUCE
Categories Sauce Wine Mushroom Side Low Sodium
Yield Serves 4; 3 ounces beef and 1/4 cup sauce per serving
Number Of Ingredients 13
Steps:
- In a large shallow glass dish, stir together the mushrooms and wine. Add the beef, turning to coat. Cover and refrigerate for 8 to 12 hours, turning occasionally.
- In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt. Set aside.
- Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Drain the beef well, reserving the marinade. Cook the beef for 4 minutes. Turn over. Cook for 2 minutes, or to the desired doneness. Transfer to a cutting board. Set aside.
- Pour the reserved marinade and the tomato sauce mixture into the skillet, scraping the bottom and side to dislodge any browned bits. Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup, stirring occasionally. Remove from the heat.
- Slice the beef and transfer to plates. Spoon the mushroom sauce over the beef. Sprinkle with the parsley.
- Nutrition information
- (Per serving)
- Calories: 190
- Total fat: 4.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 56mg
- Sodium: 131mg
- Carbohydrates: 7g
- Fiber: 2g
- Sugars: 4g
- Protein: 25g
- Calcium: 24mg
- Potassium: 731mg
- Dietary Exchanges
- 1 vegetable
- 3 lean meat
BEEF AND MUSHROOMS IN RED WINE SAUCE
This is a great hearty, warming stew ideal for the coming winter months. When the weather starts to get cold I love nothing more than stews and casseroles whether beef, chicken or fish they make great comfort food. I served mine with broccoli florets as we are trying to eat lower carb in the evening.
Provided by The Flying Chef
Categories Stew
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper.
- Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use.
- Return bacon to saucepan along with wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21/2-3 hours or until beef is tender.
- Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat.
- Add gravy granules to beef mixture stir until sauce thickens slightly (I use the gravy granules to thicken and to add extra beefy flavour, can thicken with cornflour, but may want to adjust stock amount.).
- Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat.
- Meanwhile boil, steam or microwave broccoli until just tender.
- Serve stew accompanied with broccoli.
- Carb Tip: goes well with creamy polenta or mashed potato.
Nutrition Facts : Calories 620.4, Fat 38.6, SaturatedFat 13.8, Cholesterol 53.7, Sodium 2024.4, Carbohydrate 39.3, Fiber 6.2, Sugar 5.6, Protein 24.6
VEAL, MUSHROOM AND RED WINE SAUCE
Steps:
- Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
BEEF IN RED WINE MUSHROOM SAUCE
Make and share this Beef in Red Wine Mushroom Sauce recipe from Food.com.
Provided by blonder
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large Dutch oven or kettle, sauté the beef in the butter and oil. Add the vegetables and continue to cook until tender.
- Sprinkle with flour, reduce the heat and cook for 5 minutes.
- Add the wine, broth, tomato paste and seasonings. Simmer for 50 minutes covered.
- Serve over noodles.
Nutrition Facts : Calories 392.1, Fat 19.9, SaturatedFat 6.8, Cholesterol 117.3, Sodium 515.2, Carbohydrate 8.1, Fiber 1, Sugar 1.8, Protein 40.3
RED WINE MUSHROOM PAN SAUCE
Make and share this Red Wine Mushroom Pan Sauce recipe from Food.com.
Provided by KathyP53
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Heat oil over medium-high heat until just smoking.
- Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring often, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth.
- SImmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes.
- Add vinegar and mustard; cook until thickened, about 1 minute.
- Off heat, whisk in butter and thyme; season with salt and pepper. Spoon sauce over steaks and serve immediately.
Nutrition Facts : Calories 788.5, Fat 48.2, SaturatedFat 17.3, Cholesterol 61.1, Sodium 2892.3, Carbohydrate 34.2, Fiber 10.7, Sugar 10.9, Protein 21.6
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