Best 3 Porcini Mushrooms Bordeaux Style Cepes A La Bordelaise Recipes

Discover the culinary treasure of French cuisine, where the earthy elegance of porcini mushrooms meets the sophisticated flavors of Bordeaux in a dish called "Porcini Mushrooms Bordeaux Style, Cepes à la Bordelaise". This classic recipe elevates the humble mushroom to a gourmet delight, transcending the boundaries of ordinary cooking. As you embark on this culinary journey, be prepared to tantalize your taste buds with a symphony of textures and flavors, where the rich, nutty notes of porcini harmoniously blend with the aromatic complexity of shallots, garlic, and the subtle dance of white wine and beef broth.

Here are our top 3 tried and tested recipes!

BORDELAISE SAUCE

Bordelaise Sauce image

Provided by Food Network

Time 40m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 cup dry red wine
2 ounces shallots, chopped
1/4 teaspoon crushed peppercorns
1/2 bay leaf
1 pinch thyme
1 quart demi-glace
2 ounces butter

Steps:

Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

BORDELAISE SAUCE WITH MUSHROOMS

Bordelaise Sauce With Mushrooms image

This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison

Provided by Lavender Lynn

Categories Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter
2 tablespoons shallots, minced
1 teaspoon garlic, minced (optional)
3 tablespoons butter
2 cups mushrooms, sliced fresh
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon thyme, chopped fresh, to taste
salt and pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

Melt 1 tablespoon of butter in a skillet over medium heat.
Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
Cook and stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
Remove the bay leaf before serving.

BORDELAISE SAUCE WITH MUSHROOMS

Bordelaise Sauce with Mushrooms image

I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!

Provided by TWIGGS1952

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
⅓ cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
¼ teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g

Tips:

To clean the mushrooms, use a soft brush to remove any dirt or debris. Do not wash them with water, as this will make them soggy.
If you can't find cepes, you can use other wild mushrooms, such as chanterelles or morels.
If you don't have dry white wine, you can use a dry red wine instead.
Be careful not to overcook the mushrooms, as they will become tough.
Serve the mushrooms with mashed potatoes, rice, or pasta.

Conclusion:

Cepes à la Bordelaise is a classic French dish that is perfect for a special occasion. The mushrooms are cooked in a rich and flavorful sauce, and they are served with mashed potatoes, rice, or pasta. This dish is sure to impress your guests.