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This will take your roast dinners, steak nights and saucy dishes to the next level!
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Serves 4.
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Ingredients-
-5 shallots, Sliced.
-150g button mushrooms, sliced.
– 3 Portobello mushrooms. Sliced.
-750g red wine.
-750g port.
-1000g chicken stock.
-25g sunflower oil.
-50g butter.
-10g corn flour.
-3 cloves of garlic. sliced
-Flacked salt & Cracked black pepper.
-10g Tarragon.
-10g Parsley.
-1 bay leaf.
-25g Merlot/Cab sav Vinegar.
-20g double cream.
Method:
– Sweat down the portobello mushrooms until theyu give their juice and set aside.
– Pour the wine and port into a pan and reduce by half.
– Pour the stock into another pan and reduce this 1 third.
– Caramelise the button mushrooms and shallots in oil & butter (equal parts) until deep brown before draining in a sieve.
– Now combine the stock, double cream wine, port, portobella mushrooms, & caramelised shallots & mushrooms in a large pan. Bring to a boil and reduce until you reach a deep, rich red wine jus flavour.
– Once you reach this point, you can drain the sauce, making sure to squeeze as much flavour from the veg before you discard them.
– Adjust the consistency with a cornflour slurry. Be careful not to over-do this. You want a glossy, viscous pouring jus. Not a thick, claggy gravy.. this sauce is too rich for that consistency.
– Now add the garlic, tarragon, parsley and leave to infuse for 5 minutes.
– Drain the sauce, season with salt, black pepper and red wine vinegar… and enjoy!
Filming & Editing by @gabbyjwatkins
Music: bensound.com