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Balsamic Reduction with Wild Mushrooms

This balsamic reduction with wild mushrooms sauce is the perfect topping to any steak.

Cook Mode

Ingredients:

  • 1/2 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 4 ounces assorted wild mushrooms (such as baby portobello, shiitake and oyster), minced
  • 4 teaspoons minced garlic
  • 1/2 cup dry red wine
  • 1 tablespoon cornstarch
  • 1 can (14 to 14-1/2 ounces) ready-to-serve reduced sodium beef broth
  • 1 tablespoon butter

Cooking:

  1. Bring vinegar to a boil in small saucepan.  Reduce heat; simmer 8 to 9 minutes or until reduced to about 2 tablespoons (consistency will be syrupy).  Remove from heat; cool.
  2. Heat oil in large nonstick skillet over medium heat until hot.  Add mushrooms; cook and stir 5 to 8 minutes or until mushrooms are lightly browned.  Add garlic; cook and stir 2 minutes.  Add wine; cook 2 to 5 minutes or just until liquid has completely evaporated.
    3. Cook's Tip: When reducing small amounts of liquid, such as the vinegar in step 1 and the wine in step 2, pay close attention to prevent the liquid from burning.
  3. Meanwhile, dissolve cornstarch in broth.  Add broth mixture and balsamic reduction to skillet.  Bring to a boil.  Reduce heat; simmer 15 to 20 minutes or until mixture is reduced by one half.  Season with salt and pepper as desired.  Remove from heat; stir in butter until melted.  Serve immediately.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!