The Ardent Epicure

An Ode to the Pleasures of Food

10:31 PM

What's for dinner? Wild Mushroom Marchand de Vin sauce

Posted by Magic of Spice

Glazed King Oyster Mushrooms with 
Wild Mushroom Marchand de Vin sauce

This months 5 Star Group makeover theme was "Cooking with Wine"...
More specifically a classic dish utilizing wine with our own unique twist on it.
Such an exciting category with boundless excited, yes. However
 one may think with my consistent use of wine in my cooking, along with my
frequent re-creations focused on vegetarian delights that are classically
meat based dishes, that this would be a snap for me. Oh no, I was at a
complete loss for quite awhile. Inspiration can come when least expected
 and in the form of a long ignored bag of dried wild mushrooms no less.
So today we put these overlooked wonders to full and flavorful use :)

This sauce is a bit complex as far as steps go. We have a total of four
recipes to accomplish this beauty. First we need to create our Stock
or Brown Stock, next we need to create an Espagnole or Brown sauce,
 then a Demi-glace to reach our final destination at the ultra luxurious
  Marchand de Vin sauce (Sauce of the Wine Merchant). 

Time wise there is a bit of commitment, but lets just say it will be hours that
you will never regret :) And you can do the stock ahead of time if you can.
In fact I recommend that you do larger quantities of the stock and perhaps
the demi-glace to save for other applications. This recipe is designed to get
the amounts you need for this specific dish, so making larger amounts of
the base sauces will allow you to incorporate them into many other
dishes and/or sauces that you may want to pursue. 

A note about our ingredients: 
**For the Mirepoix I used 1/2 cup onion and leaks combined,
1/4th cup carrots and 1/4th cup celery. I reused this application
throughout the recipe along with the wild mushrooms
as I find the flavors carry through.

*For the Bouquet Garni I used one large dried bay leaf and
2 tablespoons Herbs de Provence, with a half application for
 each further step. I feel that a new burst of herbs if favorable.

What you will need:
For the mushroom stock
1 ounce dried wild mushrooms
1 tablespoon olive oil
**Mirepoix (see above note)
3 cloves garlic, minced
*1 bouquet garni
9 cups wild mushroom liquid
(see wild mushroom preparation)

For the mushroom espagnole sauce
1 tablespoon clarified butter
**Mirepoix from stock
1 tablespoon flour
(I used garbanzo bean flour)
1 large tomato, Puréed
2 1/4 cups mushroom stock
*1/2 bouquet garni

For the mushroom demi-glace
2 cups mushroom stock
2 cups mushroom espagnole
*1/2 bouquet garni

For the marchand de vin sauce
2 large shallots, chopped
1/2 cup red wine
(I used a cabernet sauvignon)

For the glazed king oyster mushrooms
6 ounces king oyster mushrooms, organic ;)
1-2 tablespoon olive oil, halved
2 tablespoons raw sugar
2 tablespoons red wine
Freshly ground black pepper and sea salt to taste

Let's get cooking:
For the mushroom stock
Begin by placing dried wild mushrooms in a large mixing bowl
with your 10 cups of very hot water and allow to steep
covered for 10-15 minutes.

In a sauté pan add mirepoix ingredients to heated oil on medium heat
until onions begin to wilt, about 10 minutes. Add garlic and continue to cook
 until lightly browned, about an additional 5 minutes.

Add wild mushrooms and mushroom liquid to pan along with your
bouquet garni bring ingredients to a boil then reduce heat to a
medium/low and allow to simmer for about 40 minutes. Set aside.

Strain liquid through a fine mesh sieve removing all debris. Then
set solids aside to use in further applications. Note at this time
the wild mushrooms will be joined with your mirepoix.

For the mushroom espagnole sauce
In your sauté pan add clarified butter until heated and begins to bubble
a bit. Add mirepoix mix and continue to sauté until mixture begins
 to brown a bit, about 10 minutes stirring frequently.

Begin to add flour mixing it in to incorporate thoroughly, allow to
brown a bit until the aroma becomes a bit toasty. Slowly add tomato
purée stirring constantly, then add stock in the same manner.

Add bouquet garni and bring mixture to a boil, reduce heat and simmer
and continue to simmer on low heat about 40 minutes or until liquid
is reduced by about 1/3. Strain through fine mesh sieve and set
aside keeping warm.

For the demi-glace
Add both mushroom stock and mushroom espagnole sauce
to your sauté pan along with the bouquet garni and bring to a boil.
Lower heat and simmer until liquid is reduced by about half, about
20 minutes. Strain though fine mesh sieve and set aside, keeping warm.

For the marchand de vin sauce
In your sauté pan add wine along with chopped shallots and bring
to a boil, reduce heat and simmer until liquid reduces to about 1/2.
Add demi-glace and continue to simmer until liquid again reduces
by 1/2 volume. This should take about 10 minute, depending on the
 size of pan you are using. Strain sauce through a fine mesh sieve,
repeating if necessary until sauce is clear of any debris.

For the glazed king oyster mushrooms
Begin by slicing mushrooms lengthwise into strips about 1/8 inch or so.
Place mushrooms in your sauté along with 1/2 your oil, on medium
heat sweat mushrooms until just beginning to soften
(note: a small pinch of salt will aid in sweating).

Remove slightly softened mushrooms from pan, clean
pan of any liquids, then re-heat and add remaining oil until oil is hot. Place
mushrooms back into pan and heat on each side until edges begin to brown.
Add wine and sprinkle on sugar, continue to cook on medium/high heat
 about 5 minutes on each side or until slightly carmalized and browned.
Finalize your dish by drizzling with your Wild Mushroom
Matchand de Vin sauce.

Serves four as a side dish or course

Our hosts Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks
will be posting the groups various delights under Septembers theme
of "Cooking with Wine" so stay tuned for some more fun in grape land :)

And don't forget about our cookbook give away for a chance to win
 "An Epiphany of the Senses".  Drawing is open through Sunday
October 3rd Midnight PST US. Just leave a comment here to be included. 

Alisha~Magic of Spice

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