Three ways to use wine in your cooking.
In our last blog, we discussed cooking with liquor. However, people have been cooking with wine since the beginning of time. It’s versatile as it can be used from anything to a marinade to a sauce base. Let’s check out some recipes!
Marsala Sauce is rich, creamy, flavorful, and so delicious served over chicken, mashed potatoes, or veggies!
- Unsalted Butter – used to cook the veggies.
- Yellow Onion and Baby Bella Mushrooms – both of these really soak up the flavor of the wine mixture while also creating a delicious, hearty texture.
- Salt and Pepper – enhances other flavors and adds a touch of spice.
- Garlic – gives that rounded, nutty taste.
- All-Purpose Flour – thickens the sauce.
- Marsala Wine – a warm, fruity wine fortified with brandy.
- Beef Broth and Heavy Cream – the base of our sauce. The broth adds flavor while the heavy cream adds richness.
- Pan Fried Chicken – optional, but highly recommended, for serving with the sauce!
- Melt butter over medium heat in a large sauté pan.
- Add onions, season with salt and pepper, and cook, stirring regularly, for 5 minutes. Start Timer
- Add in garlic and mushrooms, and cook for an additional 2-5 minutes, or until mushrooms are cooked to your liking. Start Timer
- Sprinkle in flour, and cook, stirring constantly for 1 minute. Start Timer
- Deglaze pan with wine, then stir in broth and cream.
- Bring to a simmer, then simmer for 2-5 minutes, stirring regularly, or until the sauce has thickened to your liking. Start Timer
- Serve with chicken, pasta, mashed potatoes, etc and enjoy!
Burgundy Mushrooms are the quintessential side with turkey, filet mignon, beef tenderloin or prime rib! Again, it’s that ancient ingredient of wine that rich acidic base.
- 1 pound mushrooms , whole – not sliced; leave stems on (get two-8-ounce package of whole mushrooms); white or portobello ½ stick butter , unsalted
- 1 teaspoon Worcestershire sauce
- 1 cup dry red wine – Cabernet, Merlot or Red Blend
- 1 teaspoon Better Than Bouillon Chicken, reduced sodium
- 1 teaspoon Better Than Bouillon Beef, reduced sodium
- 1 cup water , you may need a bit more if cooking in a slow cooker
- ¼ teaspoon dill seed
- 1 clove garlic
- salt to taste
- Wipe mushrooms with damp paper towel; set aside
- In a large stockpot or crockpot, melt butter; add remaining ingredients:
½ stick butter, 1 teaspoon Worcestershire sauce, 1 cup red wine, 1 teaspoon Better Than Bouillon Chicken, 1 teaspoon Better Than Bouillon Beef, 1 cup water, ¼ teaspoon dill seed, 1 clove garlic
- Add mushrooms (whole or sliced); combine well
- Cook on stovetop on low for 9 hours, covered – OR – cook in crockpot on low 9 hours; salt to taste
Red wine goes very well with steak; it’s almost like they are in a symbiotic relationship. Next time, try using red wine it to tenderize the meat too!
- 1 lb skirt steak
- 3/4 cup red wine
- 1/2 cup olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 4 garlic cloves, minced
- 1/2 tsp rosemary
- In a sealable zip-loc bag or air-tight container, add the skirt steak, followed by all the ingredients for the marinade.
- Press the air out of the bag and seal tightly, making sure to press the marinade around the steak to coat.
- Place in the fridge to marinate at least 30 minutes, ideally up to 6-20 hours
You can find all of these wines and more in our shop located in Maryville, Tn. Our employees can guide straight to the wine you need for these recipes. Best part about cooking these recipes: you get to drink on the job!
See you soon!