Mushroom Sauce

european french sauce soup sweet sour bitter savory medium fast

Prep

24 min

Cook

41 min

Total

65 min

Ingredients (12)

¼ cup butter g

2 cups fresh sliced white mushrooms g

1 tablespoon butter g

1 tablespoon shallots, minced g

½ cup chopped white mushrooms g

¼ cup red wine g

½ teaspoon dried thyme g

1 bay leaf g

2 cups beef broth g

1 tablespoon arrowroot powder or cornstarch g

salt to taste g

freshly ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.

Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.

Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.