The other day I made some tuna steaks for our date night with my husband and because I was sure the meal was not for the kids, I decided to add a sauce with wine to the meal.
I had only mushrooms so the sauce had to be a mushroom sauce and I added some wine to add flavour. In my family, we are not very keen on drinking any alcohol so, although I thought to add some white wine, I ended up adding red wine (that’s what I had at home) to the sauce and I think it tasted delicious.
This sauce is very easy to prepare and you can make it thicker and use it as a base for your dish or just add some more water and leave it more liquid to use as a sauce and pour over the fish meat. I think it was an excellent additive to my tuna steaks and the flavours were extra yummy – mushrooms add texture and the wine add some taste for the adults to enjoy 🙂 Of course, I added some cheese as well – that way the sauce got smooth and delicate.
Hope you give it a try. See the recipe below.
Ingredients (2 servings):
250gr chestnut mushrooms, washed and cut in slices
200ml cabernet sauvignon red wine (or any other white or red wine)
juice of half lemon
salt and pepper
100gr grated cheddar cheese
2-3tbsp olive oil
In a frying pan, heat olive oil, add the mushrooms and fry until golden brown. Season with salt and pepper
You can remove the mushrooms now from the pan before making the sauce and then adding them to the ready sauce or just continue cooking.
Add 1tbsp olive oil and flour and stir. Add the red wine, lemon juice and cheese. Stir until everything is well incorporated, the sauce thickened and the cheese has melted. Season, if needed
If the taste is too strong for you add 50ml double cream and continue stirring.
When the sauce is ready, add the mushrooms (if removed earlier) and mix with the sauce
Serve the sauce as a base of your baked/fried fish or on top of your fish steaks.
If you have tried preparing different sauces for your fish dishes, please share with me some ideas. Just leave a comment below.
Wish you a lovely day!