I feel somewhat guilty about calling this ‘wild’ mushroom sauce, having read Mark Williams post on his excellent and informative site Galloway Wild Foods about restaurants habitually claiming any remotely unusual mushroom ingredient to be ‘wild’ when they are no more wild than than a punnet of mushrooms from the local supermarket. I accept it entirely – I’m only adding on the wild bit because it sounds better than ‘mushroom and madeira sauce’. Shameless really, though I do recommend if you can actually find some wild mushrooms this autumn then use them instead of the shitake. I tried it with dried porcini but they took over the flavour too much, which is a shame as then I could have legitimately called it wild mushroom sauce…
Anyway, guilt aside, it’s a lovely rich yet light (is that possible?) sauce that would go fabulously with lamb or as a gravy for a vegetarian sunday roast. This recipe is dedicated to @moretomushrooms and their hard work throughout October, the month of mushrooms!
1 finely chopped shallot
1/2 finely chopped carrot
same volume of finely chopped celery
small cube of butter and 2tsp olive oil
1tsp sea salt
1 tbsp worcester sauce (vegetarian and gluten free version if needed)
1 tbsp balsamic vinegar
500ml vegetable stock
1.5 tbsp cider vinegar
2 bay leaves
2 ‘sprigs’ of sage
200g shitake mushrooms (wild looking ones)
butter and olive oil
salt and pepper
juice of one lemon
100ml of madeira
1 tsp of cornflour
2 tbsp finely chopped parsley
- Mix madeira and cornflour thoroughly and set aside.
- Lightly saute first 5 ingredients in small saucepan for 10 minutes
- Add stock, worcester sauce, balsamic vinegar, sage and bay leaves.
- Cook mixture until reduced by 1/3, add cider vinegar, continue to cook for 5 minutes
- Meanwhile, tear shitake mushrooms into 3 pieces per mushroom,
- Heat small cube of butter and olive oil in pan then add the mushrooms. cook for 5 minutes, turning only a couple of times.
- Add salt and pepper to taste, squeeze of lemon juice, then add the reduced stock, and the madeira/cornflour mix, check and adjust seasoning.
- Add parsley just before serving and stir. Serve with lamb or roasted portabello mushrooms.