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Mushroom & Onion Jam

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1Mushroom & Onion Jam Empty Mushroom & Onion Jam Mon Sep 04, 2017 6:24 pm

Crybaby

Crybaby

I took this recipe from one for Grilled Burgers with Mushroom & Onion Jam that I got from Saveur.com. I posted that entire recipe in the meat main dish category but wanted to separate the jam recipe, 'cause it sounded awfully good.

Onion Mushroom Jam
6 Tablespoons butter, divided
1 small onion, sliced 1/8-inch thick, about 1-3/4 cups
Kosher salt
2 shiitake mushrooms, sliced 1/8-inch thick, about 1 cup
1 portabella mushroom, sliced 1/8inch thick, about 2 cups
1 small shallot, minced
2 cups red wine
1/4 cup red wine vinegar
2 Tablespoons heavy cream
1 Tablespoon plus 1 teaspoon brown sugar

1. In a large sauté pan, melt 2 Tablespoons of butter over medium-high. Add onions and a pinch of salt and cook, stirring occasionally, until the onions turn light brown and very soft, about 7 minutes. Add 2 more Tablespoons of butter and the mushrooms. Season with salt and cook, stirring frequently, until they turn tender and dark brown, about 3 minutes.
2. Using a slotted spoon, transfer mushrooms and onions to a bowl and set aside. Add shallots to the pan and cook, stirring frequently, until they begin to soften and become aromatic, about 1-1/2 minutes. Add red wine, increase heat to high, and bring wine to a boil. Reduce wine to 1/2 cup, scraping the bottom and sides of the pan with a wooden spoon to loosen any browned bits, about 15 minutes.
3. Add vinegar, heavy cream, sugar, and the remaining 2 Tablespoons of butter, and continue to reduce mixture until it forms a thick sauce that clings to the back of a spoon and leaves a clean line when a finger is swiped across the back, 5 to 6 minutes. Stir in onions and mushrooms, season with salt, and remove from heat to set aside.

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