Modern Plant-Based Bordelaise Sauce

Steps

1. 1
   Rehydrate the dried mushrooms in about 200 ml of boiling water. Trim the fresh mushrooms and finely chop them using a food processor (or knife). Finely dice the shallots.
2. 2
   Melt butter in a sauté pan over medium heat and gently cook the shallots for about 5 minutes without browning. Reserve half the cooked shallots for the wine reduction; keep the other half in the pan for the mushroom cooking.
3. 3
   Add all the fresh mushrooms to the pan and gently toss for about 5 minutes until they begin to release their natural moisture. Add a pinch of salt to help draw out the liquid.
4. 4
   Add 200-250 ml of water to the mushroom mixture and bring to a gentle simmer. Strain the rehydrated dried mushrooms through a fine mesh sieve, pressing gently to extract all juice. Pour the strained liquid and mushrooms into the pan. Reduce the mixture by half to concentrate the flavors, aiming for 200-250 ml final volume.
5. 5
   In a separate pan, spread the reserved cooked shallots over medium-low heat. Add the Bordeaux wine (about one cup) along with thyme and bay leaf. Bring to a gentle boil to evaporate the alcohol, then reduce gently until nearly all liquid has evaporated, leaving a dark glossy coating—this is called the 'miroir' or mirror finish.
6. 6
   Once the mushroom mixture is ready, strain it through a fine mesh sieve into the wine reduction, pressing gently to extract all liquid from the mushrooms. Reserve the cooked mushrooms for other uses such as stuffings or fillings.
7. 7
   Raise the heat slightly and continue reducing the combined mushroom liquid and wine reduction to about 100-200 ml of concentrated sauce. Optionally add a touch of potato or arrowroot starch for thickness, but the classic method relies on reduction alone.
8. 8
   Pass the sauce through a fine sieve into a smaller pan. Taste and adjust seasoning with salt and mixed black pepper. Stir in the fermented soy sauce and cocoa powder to add earthy umami notes. Optionally add a touch of balsamic vinegar for acidity if needed.
9. 9
   For a glossy finish, add about half a teaspoon of butter just before serving and swirl the pan gently to incorporate—this creates a silky, lustrous appearance. Use a spoon to stir rather than a whisk to avoid whipping air into the sauce and causing it to pale.