Jagersahne
Ingredients
- 2 tbsp butter (tallow if available)
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- 16 oz mushrooms (half shiitake/half button recommended)
- 0.5 cup red wine (preferably Cabernet Sauvignon)
- 4 tbsp unsalted butter
- 4 tbsp unbleached all-purpose flour
- 2 cups beef broth
- 0.5 tsp sea salt
- 0.5 tsp sugar
- 0.25 tsp thyme
- 0.25 tsp freshly ground peppercorn
Steps
- Melt butter/lard/tallow in stainless steel pan over medium-high heat; fry onions until browning begins. Add garlic; cook 1 minute.
- Add mushrooms; cook 7-8 minutes until golden and liquid evaporates.
- Add butter and melt. Add flour, stir to combine, cook 3 minutes while stirring continuously to cook off flour flavor and brown it.
- Deglaze pan with wine, scraping fond for maximum flavor.
- Add beef broth, thyme, sugar, salt, and pepper. Whisk until thickened. Cover and simmer on low 5-10 minutes, stirring occasionally. Adjust seasoning to taste. Thin with water or heavy cream if desired.