The PERFECT Mushroom Bordelaise: A New Take on a French Classic

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine provides a similar flavor profile without alcohol.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon

Vegetable stock is lighter and suitable for various diets.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a distinct flavor.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is more accessible and has a longer shelf life.

Rehydrate dried mushrooms in 200 ml boiling water.

Trim ends of fresh mushrooms and chop them in a food processor until finely diced.

Thinly dice two shallots.

Melt butter in a sauté pan over medium heat.

Cook shallots in butter for about 5 minutes without coloration.

Divide cooked shallots in two; reserve half for wine reduction.

Add all mushrooms to the pan with the remaining shallots and cook for about 5 minutes until they release their water.

Add a pinch of salt to help release mushroom water.

Add 200-250 ml of water to the pan and bring to a simmer.

Filter the juice from the rehydrated mushrooms and add it to the pan, leaving impurities behind.

Bring the mixture to a simmer and reduce by half to concentrate the flavor.

In a separate pan, add the reserved shallots and red wine, bringing to a light boil.

Reduce the wine until about one tablespoon remains in the pan, adding thyme and a bay leaf during reduction.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens