Wild Mushroom Ancho Chile Sauce

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2 tablespoons unsalted butter
1/2 red onion, diced
2 tablespoons finely chopped garlic
2 cups red wine
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4 inch thick
1/2 pound cremini mushrooms, stems removed and caps sliced 1/4 inch thick
3 1/2 cups chicken stock
3/4 cups Ancho Puree
2 tablespoons honey
Salt and freshly ground pepper




In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. Raise the heat to high, add the wine, add the stock. Reduce the heat to medium, add the mushrooms, cook until soft, add the stock. raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.

Whisk in the ancho puree and cook for 5 minutes more. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. May be made up to 2 days ahead and refrigerated. Reheat, stirring, just before serving.


Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  4 Servings

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