Jaeger Sauce
25 min6 servings
A rich mushroom sauce with red wine, beef stock, and cream, finished with balsamic vinegar and mustard.
| prepCut mushrooms into 1-inch pieces | ||||||
| 1 tablespoon olive oil | Sear mushrooms, undisturbed, 3 min | Stir, cook until browned, 3 min more | Transfer mushrooms to bowl | Stir in cream, vinegar, mustard & mushrooms | Season with salt and pepper to taste | |
| 450 g mixed mushrooms (such as portobello, cremini, button, etc., cut into 1-inch pieces) | ||||||
| 1 tablespoon unsalted butter | Melt butter, cook shallot until translucent, 2–3 min | Add garlic, cook 30 sec, add tomato paste, cook 1 min | Stir in flour, cook 1 min | Add wine, stock, paprika & thyme, simmer 5 min | ||
| 1 shallot, minced | ||||||
| 2 cloves garlic, minced | ||||||
| 1 tablespoon tomato paste | ||||||
| 15 g flour | ||||||
| 120 ml dry red wine | ||||||
| 240 ml beef stock (low sodium, or vegetable stock) | ||||||
| 1 teaspoon paprika | ||||||
| 1/2 teaspoon dried thyme | ||||||
| 80 ml heavy cream | ||||||
| 2 teaspoons balsamic vinegar | ||||||
| 1 teaspoon Dijon mustard | ||||||
| Salt and pepper to taste | ||||||
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