Recipes

Red, White and Blue Brats  

with Porcini Mushrooms in a Tomato-Basil-Cream Sauce

Ingredients

  • Dried Porcini Mushrooms – 1 oz
  • Boiling Water – 3 cups
  • Light Olive Oil – 2 tsp
  • Raw Sugar – 1 tbsp
  • Shallots, minced – ½ cup
  • Rehydrated Porcini Mushrooms, chopped
  • White Wine – ¼ cup
  • Flour – 1 tbsp
  • Reserved Porcini Liquid – ~3 cups
  • Crushed Tomato – 1 cup
  • Cream – ½ cup
  • Fresh Basil, chopped – 2 tbsp
  • Red, White, and Blue Brats – 4
  • Brat Pan Juices

Instructions

Rehydrate the Mushrooms

  1. Place dried porcini mushrooms in a bowl.
  2. Cover with boiling water (3 cups), press down with a spoon to submerge fully.
  3. Soak for 15 minutes until tender.
  4. Drain and reserve the soaking liquid; roughly chop the mushrooms.

Caramelize Aromatics

  1. Heat olive oil and raw sugar over medium-low heat.
  2. Add minced shallots, season lightly, and cook until translucent, about 20–25 minutes.
  3. Stir in chopped mushrooms and sauté for 3–4 minutes.

Deglaze and Build Sauce

  1. Deglaze the pan with white wine and reduce fully until almost dry.
  2. Sprinkle in flour and stir to form a roux; cook for 1 minute.
  3. Pour in reserved mushroom liquid and crushed tomato.
  4. Simmer gently until sauce thickens slightly.
  5. Remove from heat and stir in cream.
  6. Fold in chopped basil for brightness.

Cook & Combine Brats

  1. In a separate pan, brown brats over medium-low heat, turning to sear all sides (8–10 minutes).
  2. Strain or pour brat juices into the sauce and stir to integrate.

Serve

Layer brats in warm bowls and ladle mushroom- basil-cream sauce over the top. A flag-waving fusion perfect for late summer gatherings.