Chasen's Mushroom Sauce
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
2 1/2 cups sauce
ingredients
-
Mushroon Sauce
- 2 cups mushrooms, sliced
- 1 shallot, finely chopped
- 2 tablespoons butter
- 1⁄4 cup sweet red wine
- 1⁄4 teaspoon salt
-
Brown Sauce
- 1 tablespoon butter
- 2 tablespoons onions, chopped
- 2 tablespoons carrots, chopped
- 2 tablespoons celery, chopped
- 1 tablespoon flour, all-purpose
- 1⁄4 cup wine, a red wine
- 2 cups beef broth or 2 cups vegetable broth
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon Tabasco sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Mushroom Sauce.
- In a skillet, saute mushroom and shallot in butter until tender.
- Add wine, bring to a boil.
- Reduce heat and simmer until wine is nearly evaporated.
- Stir in the the Brown Sauce, and season with salt to taste.
- Brown Sauce.
- Melt the butter in a medium saucepan. Saute the onions, carrots and celery over medium heat until well browned.
- Stir in flour and cook until it browns.
- Gradually stir in the red wine, broth and tomato paste.
- Stir constantly until mixture comes to a full boil.
- Reduce heat and stir in Worsestershire, Tabasco, salt and pepper.
- Strain out vegetables.
- Can be frozen.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.