Basic red wine and mushroom sauce. Works over pasta, meat, pretty much whatever you want to put it on.
8 oz mushrooms, chopped
1 small onion, finely chopped
5 cloves of garlic, diced
1 cup wine
2 tbsps butter
2 large heaping spoonfuls of flour
1 tbsp dried rosemary
water
1. Fry the mushrooms, onions, and garlic until they are lightly browned
2. Add the wine and simmer until the wine is reduced by about half
3. While the wine is simmering, mix the flour with enough water to create a paste, and get out any lumps
4. Add the butter, flour mixture, and rosemary to the pot
5. Let it simmer for another minute or two
I usually make this recipe or a similar cream-based one whenever I've got a cup of wine, whatever color, that has been sitting in my fridge for a while.
This sounds great! I enjoy a glass while cooking too...
ReplyDeleteHow do you get lumps of flour out of the simmering mixture? I tend to add flour too quickly and usually end up with unwanted bits of flour leftover.
I make a paste out of it by adding water before I add it to the sauce, and get any lumps out of it there. It actually works better if you do it with the butter, but you have to heat the butter up, and I'm usually too lazy to do that.
ReplyDeleteThe official way to do it is to make roux, which is cooking the flour in the butter and I'll do that sometimes if I'm making a plain sauce (it does taste better), but if I'm doing something with a lot of flavor already like this one I would just heat it up in the microwave, or be even lazier and make the slurry with water.