Port and mushroom reduction

Name: Port and mushroom reduction
Ingredients: 2 glasses red Port wine; 2 onions onion; 4 pats butter; 40 ml concentrated meat juice; 20 ml truffle juice; chopped chives; salt and pepper

Port wine reduction sauce with onion, butter, concentrated meat juice and mushroom juice, finished with chopped chives.

sauce

traditional

vegetables

Ingredients

Measurement units

Ingredients

2 glassesred Port wine
2 onionsonion
4 patsbutter
40 mlconcentrated meat juice
20 mltruffle juice
chopped chives
salt and pepper

Nutritional Information

Per 100 g

Calories

83 kcal

Protein

0.4 g

Fat

2.1 g

Carbohydrates

4.7 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

Put a little butter in a frying pan and sauté the chopped onion in it.
Add the Port wine and let it reduce by half.
Add the meat juice and mushroom juice, and let it reduce until half of the initial volume remains.
Pass the sauce through a chinois strainer.
Season it with salt and pepper and add the chopped chives.

Original recipe

View or download the original PDF document.

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