Red Wine and Mushroom Reduction

13 Feb

Since it is Valentines Day week, I am making extra special meals. Today I grilled Buffalo filet and served it with red wine and mushroom reduction. I made it with vegetarian so that I could enjoy it as well as my beef eating husband.

  • 1 shallot, finely chopped
  • 2 gloves of garlic, pressed
  • 1 1/2 cups fresh mushrooms sliced
  • 1 cup vegetable consommé
  • 1 cup red wine
  • black pepper

Heat olive oil over medium heat in a sauce pan. Sauté the shallot and garlic for a minute, add the mushrooms and sauté for few minutes. Add the wine and consommé, cook for 5 minutes. Remove the mushrooms with a slotted spoon, place in a bowl. Increase heat and cook wine until reduced to 1/2 cup and thicker. Add the mushrooms back to the wine, season with salt and spoon over a meat, fish or pasta.


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