Wednesday, December 22, 2010

Mushroom Wine Brandy Sauce.

Sorry, no crappy uncropped picture today- first, because this recipe is not pretty, and second because my camera is 254 miles away. This is a nearly perfect gravy substitute: it's excellent on mashed potatoes or the inevitable platter of roasted root vegetables that shows up this time of year. (If current trends hold, I will be posting the very dish I mock within a month.) It's also good on steamed vegetables.

Stem and dice two cups of mushrooms. Dice 1/2 onion. Saute until soft in 1 tbs oil. Add one cup of red wine, one cup of broth, and one half cup of brandy and simmer until reduced by half. Add 1 clove minced garlic, 1/2 tsp fresh thyme, and salt to taste. Serve over other foods. If you eat it straight, you will feel ill.

Simmering the likker makes the alcohol evaporate- you know that. You probably also know the brilliant cooking tip C's mother shared with me: "If you use good wine, the food will taste better." Forget using good brandy unless you already have some in the house. What else is brandy good for?


  1. That sounds pretty tasty, though I'm reticent on the using of good wine.

  2. Ditto on the reluctance to use a good wine. I like to cook with something quite a bit sharper and more astringent than I would drink, makes better sauces; something smooth and subtle just gets lost in all the fat and fat soluble flavors of a sauce.

    I also love to cook with vinegar; it may be a personal bias.

  3. Think of it as an excuse to stock and drink the good wine.

    Did you know that other states sell two buck chuck for more than $2?