BORDELAISE SAUCE WITH MUSHROOMS
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
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
MAPLE RIB ROAST WITH BORDELAISE SAUCE WITH MUSHROOMS RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 22
Steps:
- Maple Rib Roast: Preheat oven to 200°C (400°F). In a roasting pan, place the roast, with the bones side up. Using a knife, make incisions in the fat. Season the entire surface with salt and pepper. Cover the ends of the bones with aluminium foil. In a bowl, combine maple sugar, mustard and baste the roast with the mixture. In another bowl, combine herbs and pepper and season the entire roast. Roast for 30 minutes to sear the meat. Reduce temperature to 150°C (300°F) and cook for another 2 hours for rare doneness. Wrap the roast in aluminum foil and let sit for 10 minutes prior to carving. Serve with bordelaise sauce. Bordelaise Sauce with Mushrooms: 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.
MAPLE-ROASTED MUSHROOMS
The sweetness of pure maple syrup is a tasty match for a meaty Portobello mushroom. These are great served between slices of bread such as ciabatta to soak up the lovely juices.
Provided by English_Rose
Categories Low Protein
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F
- Wipe the mushrooms with a clean, damp kitchen paper and cut out the stems. Mix the olive oil and garlic together in a bowl, then brush the garlic infused oil over the underside of the mushroom caps. Lay the mushrooms gill-side up on a baking sheet and lightly score with the tip of a sharp knife, taking care not to cut all the way through the caps.
- Drizzle the maple syrup and vinegar over the gills, then sprinkle with thyme and season with salt and freshly ground black pepper. Lay the oily garlic slices over the surface and finish with the remaining oil. Roast in the oven for 15-20 minutes, or until soft, juicy and sizzling.
Nutrition Facts : Calories 344.9, Fat 27.4, SaturatedFat 3.8, Sodium 13.8, Carbohydrate 24, Fiber 2.7, Sugar 15, Protein 4.6
PRIME RIB WITH MARSALA-MUSHROOM SAUCE
Enjoy prime rib any day with this recipe. Our Prime Rib with Marsala-Mushroom Sauce sounds like special-occasion fare, but it's surprisingly easy to make.
Provided by My Food and Family
Categories Recipes
Time 2h50m
Yield 15 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Place meat in shallow pan; sprinkle with 1/4 tsp. pepper and salt. Bake 2 to 2-1/2 hours or until internal temperature of meat reaches 145ºF. Let stand 10 min. (Temperature will rise to 160ºF).
- Meanwhile, melt butter in medium saucepan on medium heat. Add mushrooms; cook and stir 3 min. Stir in flour, mustard, herbs and remaining pepper. Gradually stir in broth and wine; cook and stir on medium heat 4 min. or until thickened.
- Serve meat with sauce.
Nutrition Facts : Calories 410, Fat 34 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 22 g
STICKY MAPLE AND BOURBON PORK RIBS
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Provided by Donna Hay
Categories HarperCollins HarperCollins Dinner Pork Pork Rib Maple Syrup Bourbon Cinnamon Vinegar Bake Roast
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ribs:
- Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.
- For the glaze:
- Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.
- To finish:
- Preheat oven to 220°C (425°F).
- Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
- Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.
MAPLE COUNTRY RIBS
I brought this recipe with me from Quebec after my husband and I were married. The rich maple flavor impressed my in-laws the first time I made dinner for them.-Anne-Marie Fortin, Swanton, Vermont
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place ribs in a Dutch oven. Cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Drain. , Place ribs in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the remaining ingredients; pour half over ribs. , Bake, uncovered, at 325° for 1-1/2 hours or until tender, basting often with remaining sauce.
Nutrition Facts : Calories 595 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 428mg sodium, Carbohydrate 63g carbohydrate (56g sugars, Fiber 1g fiber), Protein 40g protein.
MAPLE RIB ROAST
Make and share this Maple Rib Roast recipe from Food.com.
Provided by Boomette
Categories Roast Beef
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C (400°F).
- In a roasting pan, place the roast, with the bones side up. Using a knife, make incisions in the fat. Season the entire surface with salt and pepper. Cover the ends of the bones with aluminium foil.
- In a bowl, combine maple sugar, mustard and baste the roast with the mixture.
- In another bowl, combine herbs and pepper and season the entire roast.
- Roast for 30 minutes to sear the meat. Reduce temperature to 150°C (300°F) and cook for another 2 hours for rare doneness.
- Wrap the roast in aluminum foil and let sit for 10 minutes prior to carving.
- Serve with bordelaise sauce.
Nutrition Facts : Calories 707.3, Fat 60.5, SaturatedFat 25.2, Cholesterol 133.8, Sodium 176.4, Carbohydrate 9.6, Fiber 0.6, Sugar 7.8, Protein 29.6
SLOW-ROASTED PORK RIBS WITH MAPLE BBQ SAUCE RECIPE BY TASTY
Here's what you need: pork spare ribs, paprika, coriander, garlic powder, onion powder, brown sugar, cinnamon, chili flakes, olive oil, onion, garlic, ketchup, worcestershire sauce, balsamic vinegar, maple syrup, salt, water
Provided by Kyle Richmond
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat your oven to 300⁰. Combine the spices and brown sugar together, then rub all over the ribs. Wrap the ribs tightly in tin foil, then place on a baking sheet. Slowly roast the ribs for 2 - 2 ½ hours.
- While the ribs cook, make your maple bbq sauce. In a sauce pot, heat the olive oil over medium low heat. Add the onions and garlic and sweat for 8-10 minutes, or until softened and translucent. Add the ketchup, worcestershire, vinegar, syrup, salt, and water. Bring the sauce up to a gentle boil, then reduce to a low simmer for 35 minutes, or until the sauce has darkened and thickened.
- When the ribs are done, remove and unwrap the foil. To finish, grill the ribs on medium heat for 3-4 minutes per side, while brushing on the sauce to slightly caramelize. Serve with additional sauce on the side.
- Enjoy!
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