This Barbera recipe was provided by Chef Marc Martinez of the Whitewater Grill & Saloon, Hotel Léger in Mokelumne Hill. This Gold Rush era hotel serves up delicious food in a historic atmosphere.

Barbera Recipe

Barbera Recipe: Mushroom Barbera Sauce for Steak | Whitewater Grill & Saloon

Barbera Recipe wine bottleMUSHROOM BARBERA SAUCE FOR STEAK

INGREDIENTS

1 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 shallots, minced
2 lbs mushrooms, sliced
2 sprigs thymne leaves
salt & pepper
1/2 cup Calaveras Barbera
1/4 cup beef broth
1/4 cup heavy cream
1 tbsp chives, minced.

DIRECTIONS

Melt butter and oil. When butter foams, add shallots. Sauté until soft. Add mushrooms and thyme. Stir 2 minutes. Add the half cup of wine. Stir, scraping up any bits in the pan. When the wine is almost gone, add broth and continue heating until liquid is reduced by half. Remove from heat. Stir in cream, chives and salt and pepper to taste.

If you liked this recipe, head over to our Calaveras Foodie page for links to more delicious recipes featuring Calaveras wines.

Pick up some delicious Calaveras Barbera to use in your steak sauce at the following wineries: Frog’s Tooth | Hatcher | Hovey | La Folia | Stevenot | Tanner | Val du Vino 

BARBERA TASTING NOTES

This dark Italian varietal is a rich, crisp red with notes of strawberry and sour black cherry. An almost juicy quality is obtained due to low tannins and high acidity. This signature wine for Calaveras is perfect with steak.

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