Mushroom Sauce recipe

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Ingredients

2 cups fresh sliced mushrooms
¼ cup butter
1 tablespoon butter
1 tablespoon shallots, minced
½ cup chopped mushrooms
½ teaspoon dried thyme
1 bay leaf
¼ cup red wine
2 cups beef broth
1 tablespoon arrowroot powder
salt to taste
freshly ground black pepper

Nutrition Info

167 calories
carbohydrate: 4.1 g
cholesterol: 38.1 mg
fat: 14.8 g
fiber: 0.5 g
protein: 3 g
saturatedFat: 9.3 g
servingSize: -
sodium: 499.8 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 cups

Recipe Note

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.

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