Printsubstituting for wine in recipes
i don't cook with wine. what can i use to substitute when sauteing mushrooms?
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16 Comments:
A splash of a mild vinegar ... sherry or champagne would be good.
kjgibson at 5:19PM on 03/28/08
Very hearty beef or veal stock. I have also used balsamic.
crazyspice at 5:54PM on 03/28/08
I like using verjus. It's not quite vinegar and it's not quite sour grape juice. It's in-between. Its also great just spashed in still or fizzy water for a yjmmy refreshing beverage. I order it from frenchfeast.com as they have for far and away the best price. Oh, it also makes a killer salad dressing. You should check it out.
chisai at 5:56PM on 03/28/08
white balsamic works and I've also used white cranberry juice
NanaJoie at 5:58PM on 03/28/08
Any sort of chicken or poultry stock or both will work wonderfully as will the beef or veal stocks crazyspice suggests. You could also soak some dried mushrooms in hot water, then cut up the rehydrated mushrooms to add to your saute and strain the soaking liquid to add to deglaze; you'd get a nice intense flavor out of that.
ccbweb at 6:20PM on 03/28/08
@ccweb! I actually did that last weekend. I needed morel mushrooms and I purchased the dried ones at WF. I used the soaking liquid in the gravy. I will say the flavor was quite intense, but so delicious. It is amazing what I forget in a matter of minutes. ;-D Thank you for bringing that up.
crazyspice at 6:54PM on 03/28/08
What about a non-alcoholic wine? Is that also off limits? If you wanted to add a little sweetness to your dish, you could use apple cider. You could also use a bit of vinegar but my first suggestion would have been wine vinegar! What about rice wine vinegar... Dang it! (Balsamic? That would turn your dish very dark so you'd have to use it where applicable.)
chiff0nade at 8:27PM on 03/28/08
Depending on what the mushrooms are going with, you could use a meat or vegetable stock, apple juice, lemon juice, verjus, vinegar of some sort...or, really, you could just saute them in butter or oil and not bother with any liquid besides what comes out of the mushrooms when you cook them.
My dad used to make mushrooms with a bit of lemon, sour cream, and a serious grind of black pepper. I've also made them the same way, but with yogurt. Depends on what I have on hand.
dbcurrie at 11:27PM on 03/28/08
thank you! i will definitely try these ideas. verjus?? sounds interesting. sheri
sheri miller at 12:19AM on 03/29/08
pomegranate juice works well as a sub for red wine - add a spoonful of red wine vinegar to cut the sugar.
suegsf at 2:03AM on 03/29/08
My mom always just sauteed hers with lots of garlic, a splash or two or Worcestershire sauce and some freshly ground black pepper.
Amandarama at 4:22PM on 03/29/08
I use combinations of about 25% vinegar, 25% fruit juice, 50% water. For a hearlty red use balsamic vinegar/grape juiice, for a light white use cider vinegar/apple juice. There are almost an infinite number of combinations. As with wine, pick flavors to compliment the dish.
srhcb at 12:03AM on 03/30/08
Apple juice works some times.
kathy in oakland at 1:00AM on 03/30/08
Yeah, save the wine for drinking!
wookie at 11:52AM on 03/30/08
@Sheri, you say you don't cook with wine, but it's not clear whether it's wine specifically, or if you don't cook with any alcohol whatsoever... it might be easier to come up with suggestions if we understood the reasons. For instance, if it's because you don't drink wine and therefore the wine will spoil before you can use it up, then sherry or vermouth my be an option. If it's because you just don't like wine, try cognac or brandy.
On the other hand, if it's about avoiding alcohol all together, and if the wine is used to deglaze the pan, or in large quantity for cooking liquid (as in risotto), then I'd go with stock. Juices and vinegars will be way too sweet or tart for those purposes, and will overrwhelm the dish. For white wine, use chicken stock. For red, use a beef or mushroom stock. You can replicate a bit of the acidic quality that would have been gained from the wine by adding a very small amount of mild vinegar (white wine, champagne, rice) or a squeeze of lemon juice. You'll want to use these very sparingly in proportion to the chicken stock.
Also, as mentioned previously, it's not necessary to use any liquid at all with sauteed mushrooms specifically.
LoCo at 11:57AM on 03/30/08
i use regular balsamic or white blasamic vinegar. I have sometimes used apple cider vinegar to substitute the wine I used in stews.
but the suggestions on juices and stock are nice too... I might use some of them next time.
Madelyn
KarmaFree Cooking
MadelynRodriguez at 7:32PM on 03/31/08