Easy Creamy Mushroom Sauce | Chef-Jean Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make a classic mushroom sauce using shallots, mushrooms, garlic, thyme, rosemary, balsamic vinegar, red wine, beef broth, and heavy cream. He explains how to properly sauté the vegetables, extract water from mushrooms, reduce wine and vinegar, and thicken the sauce.

From the video

Answers: How do you make a rich mushroom sauce?

• mushroom sauce recipe
• reducing wine and vinegar for sauce
• sautéing shallots and mushrooms
• thickening sauce with cornstarch or arrowroot

Ingredients

• shallots
• white mushrooms
• Portobello mushrooms
• fresh thyme
• fresh rosemary
• garlic
• butter
• salt
• porcini mushroom salt
• balsamic vinegar
• red wine
• 1 1/4 cups beef broth
• black pepper
• cornstarch
• heavy cream
• chopped parsley

What it concludes

• Salt should be added to mushrooms early in the cooking process to help extract the water.
• Water dilutes flavor and destroys texture in mushrooms, so it must be fully reduced.
• Wine should match what you are willing to drink, and cooking wine does not improve with longer cooking times.
• Broth should not be added until the wine is reduced.
• Butter should be added at the end with the heat off and mixed in without boiling to maintain a creamy texture.