Substituting for Madeira wine in a mushroom stuffed with sausage recipe
The recipe calls for Madeira but I am thinking about using another wine. My choices are: Pernod, Calvados, pinneau du Terrier or dry sherry. What does anyone recommend on this subject?
Best Answer
I would say dry sherry was the closest equivalent to Madeira wine. I sometimes use dry sherry in place of dry white wine in cooking, I just use slightly less of it.
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What can I use instead of Madeira wine?
Madeira Substitute Like Madeira, Marsala comes in dry and sweet varieties\u2014but the ones typically used for cooking tend toward dryness. Unless your recipe specifically calls for a sweet Madeira, opt for a dry substitute. Other acceptable alternatives are dark sherry, port, or red vermouth.Can you substitute balsamic vinegar for Madeira wine?
Balsamic vinegar tastes sweet and slightly acidic, and it can make a great substitute for Madeira wine if you're in a pinch. It works great in savory recipes like meat and seafood, though you can also sprinkle it on salads, berries, and fresh fruits.Can I use red wine instead of Madeira?
OR - Use red wine (lacks nutty flavor but adds acidity). This alternative works best for thick soups or sauces. OR - If you're using a small amount to deglaze a pan you can use a thick Balsamic vinegar.What is a non alcoholic substitute for Madeira wine?
In savory dishes, the best non-alcoholic substitute for Madeira wine is chicken or beef stock. For a more flavorful alternative, you can make a reduction of balsamic vinegar and mix it with stock before adding it to the dish. In sweet recipes, it is easy to substitute Madeira with fruit juice.Sausage Stuffed Mushroom Caps
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Answer 2
Unless you for some reason require any distinct taste from the Madeira, Sherry should be similar enough to be used as a substitute.
I am not sure why you suggest Pernod (anise flavoured liqueurs) or Calvados (apple based brandy)? "Pinneau du Terrier" is unknown both to me and to Google.
Answer 3
I think the OP means Pineau de Charentes which is a white wine fortified with cognac from the cognac region of France and makes a great substitute.
Answer 4
Have used sherry instead of madeira in a mushroom risotto which tasted horrible. A better substitute was dry white wine but this does not have the same flavour as when I have used Madeira. The Madeira adds a beautiful depth which the white wine lacked. Hope this helps.
Answer 5
If it's a dry sherry, I'd add some sugar to it ... around 1 teaspoon per 1/2 cup. Light brown sugar would be best. Madeira is significantly sweeter than dry sherry. A Ruby Port would be a much better substitute.
None of your options is really going to taste like Madeira, though, so if the wine is a major flavor component of the dish, you're about to be very disappointed.
Answer 6
The only close substitute in my mind would be a Fino sherry, as it is the only one that offers the nuttiness that a Madeira does.
It doesn't really make a sense to me to use an anise flavored spirit like Pernod, or to a lesser degree, an apple brandy like Calvados. An obscure and not inexpensive wine like a like a pinneau is odd too. White wine also doesn't seem good, as it is light years away from the taste and characteristics of a wine like Madeira.
Answer 7
An old chef's trick is to use vermouth, you can get bianco if you want sweet end or Rosso for closer to wine, the green dry vermouth is ok too. Start with a little and work up to desired strength, maybe add a little brown sugar too.
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