Marrow Bones with Grilled Mushrooms & Bordelaise Sauce
Prep Time
Cooking Mode
4 marrow bones
¼ cup salt
cold water
¼ cup garlic butter
2 tbsp olive oil
2 packs exotic mix mushrooms, sliced
1 small onion, finely chopped
1 shallot, chopped
1 clove garlic, minced
¼ cup white wine
½ cup chicken broth
2 tbsp cold butter
3 tbsp chopped fresh parsley
4 marrow bones
¼ cup salt
cold water
¼ cup garlic butter
2 tbsp olive oil
2 packs exotic mix mushrooms, sliced
1 small onion, finely chopped
1 shallot, chopped
1 clove garlic, minced
¼ cup white wine
½ cup chicken broth
2 tbsp cold butter
3 tbsp chopped fresh parsley
Directions
1Place water and salt in a large baking dish. Stir to dissolve salt completely, then add marrow bones and cover with ice. Cover dish and refrigerate overnight.
2Preheat oven to 220 °C (425 °F).
3Remove bones from brine. Drain and pat dry. Place on a parchment-lined baking sheet and season with salt and pepper.
4Bake in the oven for 20 minutes.
5Meanwhile, in a non-stick skillet, add half the garlic butter and half the oil.
6Cook mushrooms over high heat for 5–8 minutes or until browned. Season. Remove and transfer to a plate.
7In the same skillet, add remaining butter and oil. Add onion, shallot and garlic. Cook for 2–3 minutes.
8Deglaze with white wine and reduce by a third. Pour in broth and reduce by half. Remove from heat. Add cold butter and parsley. Mix well until everything is melted and blended.
9When the bones are cooked, finish under the broiler for 4–5 minutes.
10Remove from oven.
11Garnish each bone with grilled mushrooms and sauce. Serve with toast. Spread the marrow on toast and top with mushrooms and sauce. It’s truly delicious!
Tips
1
Soaking the bones in salted brine cleans the bones and marrow while giving them a light salty taste.
Disclaimer
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Personal Note
Personal Note
