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Champagne Mushroom Sauce
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Elevate your poultry with a luxurious sauce made from sparkling wine, dried mushrooms, and stock.
Ingredients:
  • 1/2 ounce dried porcini mushrooms (other dried mushrooms will work if dried porcini are not available)
  • 1 cup chicken or vegetable stock
  • 2 cups Champagne or other sparkling wine
  • 1/3 cup shallots, minced
  • Unsalted butter, 1/4 cup to add to the sparkling wine, 3 Tbsp for the roux
  • 3 Tbsp all-purpose flour
  • Salt
Instructions:
  • To rehydrate dried mushrooms, simply combine the stock and dried mushrooms in a medium pot. Cover and bring to a boil, then simmer on low heat.
  • In a medium pot, simmer champagne and shallots until reduced to 3/4 cup. Off heat, slowly whisk in 1/4 cup butter.
  • In a saucepan over medium-high heat, melt 3 Tbsp butter until it stops foaming. Add flour and stir to combine. Cook the roux, stirring often, for about 5 minutes until it reaches a coffee-with-cream color.
  • Pour hot stock and mushrooms into the roux gradually: With both hands, pour the hot stock into the roux while stirring. Don't worry about sputtering, just keep pouring and stirring until it becomes a silky sauce.
  • Incorporate the butter, shallot, and champagne mix, strain through a sieve: Turn off the heat and blend the butter, shallot, and champagne mixture. Strain it through a fine mesh sieve into a bowl to remove the mushrooms and shallots. Season with salt to your liking and keep warm until ready to use. Be cautious not to let it boil to prevent the sauce from separating. Enjoy with your dish!

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