Ingredients: 50g Mushroom , approximately 30 grams of any kind of mixed mushrooms (optional), 1 Shallot , a small piece of Butter, ½ glass of Port, 1 cup of beef broth concentrate, little Parsley, Salt and Pepper.
Finely chop the shallots.
Clean mushrooms and cut them into slices.
If you have them available, cut in pieces also the other mushrooms (Pleurotus and even frozen mushrooms).
Melt the butter in a small saucepan and quickly saute the shallots. Add the sliced mushrooms and let them "sweat" to fire, stirring constantly.
Mushrooms usually give a lot of water that it’s better to dry this way. When all this water will be evaporated, be sure that mushrooms become colored.
Then season with a good sprinkling of black pepper and flame with Porto (in place of it, you can use a similar wine. Dry Marsala will be good).
It is important that you pass well with a wooden spoon in every part of the bottom of the pan because sugars and flavor of the mushrooms are condensed there.
When the Port is evaporated, add the beef broth.
The original recipe would require a gravy of beef or chicken. Today there are good preparations of it on the market.
To make a gravy is not difficult, however, and it is even less expensive. Soon I will give instructions on this blog.
Continue cooking for about 5 minutes over medium heat.
The sauce should just simmer. Check it’s texture with a spoon. Turn off heat, taste and salt.
Add chopped parsley to the sauce and stir.
Now your sauce is ready to garnish a roast, polenta or even just potatoes.
Finely chop the shallots.
Clean mushrooms and cut them into slices.
If you have them available, cut in pieces also the other mushrooms (Pleurotus and even frozen mushrooms).
Melt the butter in a small saucepan and quickly saute the shallots. Add the sliced mushrooms and let them "sweat" to fire, stirring constantly.
Mushrooms usually give a lot of water that it’s better to dry this way. When all this water will be evaporated, be sure that mushrooms become colored.
Then season with a good sprinkling of black pepper and flame with Porto (in place of it, you can use a similar wine. Dry Marsala will be good).
It is important that you pass well with a wooden spoon in every part of the bottom of the pan because sugars and flavor of the mushrooms are condensed there.
When the Port is evaporated, add the beef broth.
The original recipe would require a gravy of beef or chicken. Today there are good preparations of it on the market.
To make a gravy is not difficult, however, and it is even less expensive. Soon I will give instructions on this blog.
Continue cooking for about 5 minutes over medium heat.
The sauce should just simmer. Check it’s texture with a spoon. Turn off heat, taste and salt.
Add chopped parsley to the sauce and stir.
Now your sauce is ready to garnish a roast, polenta or even just potatoes.
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