FOOD NEWS
Amp Up Your Steak With A Rich Burgundy Mushroom Sauce
By Grace Allison
Burgundy mushroom sauce is a triumphant match for steak, thanks to its blend of smooth butter, bittersweet red wine, shallots, soft mushrooms, fresh herbs, and a deep demi-glace.
This sauce is rich and creamy, with complex notes of umami that complement the steak's savory fattiness. Its key ingredients are wine, demi-glace, mushrooms, and bouquet garni.
Demi-glace is a thick, brown sauce made from beef stock, brown sugar, black peppercorns, brown sauce, and herbs. It's deep in flavor and acts as the base for your Burgundy sauce.
A Burgundy cooking wine would be an ideal choice, as its full-bodied richness adds another complex level of flavor. Merlot, Cabernet Sauvignon, or Rioja are worthy substitutes.
A bouquet garni usually includes parsley, bay leaves, and thyme sprigs to add earthy aromatics to your Burgundy sauce. This herb bundle is easy to discard once the sauce is ready.
White mushrooms are mild in flavor and effortlessly meld into Burgundy sauce. These are ideal if you want the sliced mushroom texture without an intense mushroom taste.
Cremini mushrooms have a mild flavor and meaty texture, or for a heavier, richer taste, use portobellos. Be sure to slice the mushrooms thickly since they shrink as they cook.