Mushroom & Madeira

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 
  • 2 tbsps. extra-virgin olive oil
  • 3 tbsps. unsalted butter
  • 12-15 Cremini mushrooms – sliced 1/2 inch thick
  • 2 large shallots – finely minced
  • 2 garlic cloves – finely minced
  • 1/4 cup White wine
  • 3/4 cup Madeira
  • 1/4-1/2 cup chicken stock
  • 3 sprigs fresh thyme – leaves only
  • 3 tbsps. fresh parsley – rough chop
  • Coarse salt and freshly ground pepper
Directions
  1. Melt 2 tbsp. butter and 1 tbsp. oil in a saute pan over high heat. Add mushrooms and sear until golden in color on both sides (4-6 minutes). Season with salt/pepper, add more oil and then add shallots.
  2. Cook over medium heat for about 3-4 minutes. Add garlic, cook and taste. If needed, season with salt/pepper.
  3. Turn the heat up to high and deglaze the pan with wine. Using a wooden spoon scrape up the fond in the pan. Add Madeira, stock and cook on med-high until reduced by half. Add herbs and simmer 3-4 minutes.
  4. Finally, whisk in 1 tbsp. cold butter. Taste and season with salt and pepper if needed.
  5. To serve, Cook some chicken, quail or duck breasts. Liberally spoon the sauce over the meat. Enjoy!