July 25, 2017

Barbera Recipe


Mushroom Barbera Sauce for Steak | Whitewater Grill & Saloon


This 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.


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.


Melt butter and oil. When butter foams, add shallots. Sauté until soft. Add mushrooms and thyme. Stir 2 minutes. Add the half cup of Calaveras Barbera 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.

Back to Calaveras Foodie page for links to more delicious recipes featuring Calaveras wines.

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