We were out for dinner with friends last winter and one of the sides were these incredible ‘shrooms and stuff in cabernet etc., etc., and our friends looked at me and said: “I bet you could figure this out.”
I had to think about it, and do some research on the interwebs, and; if I haven’t matched those very tasty restaurant ‘shrooms, I have, at least come up with a version that is oh! so very good. Drizzle these fungi treats over a nice cut of meat, rice, or mebbe even some crusty bread or a cracker. For those of you limiting your gluten and/or starches, try topping roasted or riced cauliflower.
But first, a note: this recipe calls for one tablespoon of tomato paste, which means, unless you are working on another tomato paste-involving project, you’re gonna be wasting most of a can. Unless you buy one of those tubes of tomato paste, which let you squeeze out just as much or as little as you need, then stash the rest back in the fridge, where it will no doubt get lost and expire before you recall you had it. So, then, how very cool is this? 100% Tomato Powder from one of my spice merchants. Stash the bottle on a shelf in the fridge, and when you need just a bit of tomato paste, dissolve one teaspoon into one tablespoon of water.
Tomato paste waste well and truly taken care of, let us get on with the ‘shrooms…
Red Wine Reduction:
•2 cups chicken stock
•1 cup nice red wine
•3/4 cup diced sweet onion
•1 tbsp chopped fresh garlic
•1/2 tsp dried thyme
•1 tbsp tomato paste
•5 tsp butter
•1/4 tsp seasoned salt
•1/4 tsp black pepper
•2 tbsp butter
•2 tbsp olive oil
•Sliced sweet onion
•1 tbsp Sherry Peppers Sauce
•1/4 cup heavy cream
•Chopped fresh parsley
Add the chicken stock to a small (two quart) sauce pan and bring to a boil over medium high heat. Boil for about 20 minutes, until the two cups have been reduced to 1/2 cup. Pour into a side bowl and keep on the back of the stove.
Add the wine, onion, garlic, tomato paste, and dried thyme to the pan and bring to a boil, again, over medium high heat. Boil for about eight minutes, until you have about 1/3 cup of wine and tomato soaked onion and garlic.
Stir in the reserved chicken stock and return to a boil. Cook for another seven minutes or so, until the mixture has been reduced to 2/3 cup.
Strain the mixture through a fine meshed sieve into a bowl, pressing the solids to release more of those tasty juices. Discard the solids and stir in the butter, a tablespoon or so at a time, until melted and smooth.
Give it a taste. I added 1/8 teaspoon each salt and black pepper and thought that was perfect.
For the ‘shrooms; melt the butter with the olive oil over medium high heat, then add the ‘shrooms, onion, and Sherry Peppers Sauce.
Toss to coat well, then sauté, stirring often, for eight minutes, until most of the pan liquid is cooked off.
Reduce heat to medium low, add the red wine reduction and continue to cook until the sauce reduces and thickens.
Reduce the heat to low, stir in the cream and heat through. Taste, add pepper and one tablespoon of Worcestershire or the barbecue sauce of your choice. Sprinkle with freshly chopped parsley and serve.