Dave Scherr of Dave & Dee's Homegrown Mushrooms, passed away in December. We're honoring his impact on the culinary community with this recipe for Madeira-Mushroom Sauce, perfect for topping beef, pork or poultry, from my book Dishing Up Virginia.
For Beef, Pork or Poultry
4 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 pound fresh mushrooms, stemmed and quartered
3 tablespoons minced shallots
1/2 cup Madeira wine
2-1/2cups beef broth
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium-high heat until the butter melts and the mixture is hot. Add the mushrooms and shallots, and cook, stirring frequently, for 4 minutes.
Add the wine to the skillet, reduce the heat to medium, and cook, stirring frequently, for 2 minutes. Add the beef broth, thyme and white pepper, and cook, stirring frequently, until the sauce thickens, 5 to 6 minutes. Add the remaining 2 tablespoons of butter, gently stirring until it melts. Keep warm on the stovetop until ready to serve.
Yields 2–2-1/2 cups