Catalan Kitchen LogoThe Catalan Table
Port Reduction and Mushrooms
An intense reduction of black Port with mushrooms and gently caramelized onions, finished with a touch of butter that adds creaminess and a velvety texture.
sauce
appetizer
mushroom
Ingredients
Servings:
4

Ingredients

  • 2 copesPort wine red
  • 2 onions
  • 4 boletesbutter
  • 4 oconcentrated meat juice (a broth that has simmered for a few hours and strained through a chinois)
  • 20 mltruffle juice (or any other type of mushroom)
  • minced lamb
  • salt and pepper
Nutritional Information

Per Serving (Approx.)

Calories
784 kcal
Protein
2 g
Fat
81 g
Carbohydrates
7 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Preheat a frying pan over medium heat and add a bit of butter. Once the butter is melted, sauté the chopped onion for about 5-7 minutes, until it becomes translucent and lightly begins to brown. Stir occasionally to prevent burning.
  • Add the Port wine and allow it to simmer gently. Reduce over low heat for about 10 minutes or until the liquid has reduced by half. This process will concentrate the flavors.
  • Incorporate the meat juices and mushroom juices into the pan. Let it reduce over low heat for about 15-20 minutes, until the liquid reduces to half its original amount. Stir occasionally with a spatula to properly integrate the ingredients.
  • Pass the mixture through a chinois to obtain a smooth sauce without lumps. Make sure to extract as much juice as possible.
  • Season the sauce with salt and pepper to taste and add the chopped chives. Mix well and adjust the seasoning if necessary.
Recommendations & Tricks
  • To achieve a deeper flavor, slowly sauté the onions until caramelized before adding the Port wine. This will enhance the sweetness of the final dish.
  • Slowly reduce the Port wine over medium-low heat to ensure that the alcohol evaporates properly, leaving the intense flavor of the wine in the reduction.
  • Keep the sauce warm over very low heat while you prepare the rest of the meal; this will ensure it remains smooth and does not separate before serving.