I like to use this sauce for a number of recipes… I use it as a base for some fillings for savory crepes… saving a little to drizzle over the crepe…
Another way I use this sauce is over chicken breasts or pork chops… it’s very versatile and you can use either Marsala wine for a sweeter flavor or a dry white wine such as Sauvignon Blanc for a less sweet taste.
Definitely don’t use those “cooking wines” that you find by the vinegars in the grocery store… they just don’t do justice to your recipes… and they contain quite a bit of sodium…. Considering the size bottles and the cost… you are far better off buying an inexpensive “regular” drinkable wine to use for cooking.
You could also make a mushroom sauce without the wine… just substitute chicken broth for the wine. Be sure to add a bit of herbs to it to enhance the flavor… I would recommend using tarragon.
I hope you enjoy this using sauce on your favorite meats and crepes.
Recipe: Mushroom Wine Sauce
All you need:
2 tablespoons unsalted butter
2 tablespoons flour
½ cup wine
1 cup chicken broth
12 small mushrooms, sliced
Salt and pepper to taste
All you need to do:
In a small sauce pan, melt the butter over medium heat.
Add the flour and stir to make a roux. Continue cooking and stirring for about two minutes to cook off the flour taste.
While whisking with a wire whisk, add the wine and the chicken broth. Whisk vigorously until all lumps are gone and sauce is smooth.
Continue to whisk until sauce has started to thicken …
Lower the heat.
Add the mushrooms and using a cooking spoon stir the sauce until the mushrooms have cooked and sauce is desired thickness.
Add salt and pepper to taste.
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