Vegan Madeira Sauce
By: Barnaby Dorfman
Published: Thursday, February 11, 2010 - 2:15pm

Ingredients




4 tablespoons Extra Virgin Olive Oil
1/2 pound mushrooms, chopped with stems
1 tablespoon finely chopped shallots
1 cup Madeira wine
1 sprig thyme
2 bay leaves
10 whole peppercorns
2 cups vegetable broth
1 tablespoon cornstarch
1/4 cup cold water
Salt and pepper, to taste

Preparation

1 In a medium saucepan, heat half the olive oil. Sweat the shallots and ad the mushrooms cooking until completely soft. 2 Add the wine, thyme, and bay leaves. 3 Add the broth and the peppercorns and simmer for 10 minutes. 4 Strain the liquid through a sieve to remove all of the solids, then return to heat and simmer until it reduces by half. 5 Mix the cornstarch with the water and add to the pan. Let thicken and then add the remaining olive oil. Season with the salt and pepper to taste.

About


Vegan/vegetarian twist on classic sauce usually served with roast meats. Excellent with roasted root vegetables. You can increase or reduce the corn starch for a thicker or thinner sauce.