Mushroom Sauce

Mushroom Sauce

Mushroom Sauce

  • Prep

    5 m

  • Cook

    15 m

  • Ready In

    20 m

Recipe By:Jimmi
“Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.”

Ingredients

  • 2 cups fresh sliced mushrooms
  • 1/4 cup butter
  • 1 tablespoon butter
  • 1 tablespoon shallots, minced
  • 1/2 cup chopped mushrooms
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup red wine
  • 2 cups beef broth
  • 1 tablespoon arrowroot powder
  • salt to taste
  • freshly ground black pepper

Directions

  1. In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
  2. Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
  3. In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
Advertisements

4 thoughts on “Mushroom Sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s