Sunday, February 17, 2013

Red Wine & Mushroom Sauce

I serve this when I make Beef or Portabella Wellingtons.  It has a great flavor....Jason isn't too keen on mushrooms but loves this sauce.  In fact, I have this sauce to thank for him starting to warm up to mushrooms more.  It has a great consistency - a little thicker than a sauce, but thinner than a gravy.  It also goes great over mashed potatoes!

Red Wine & Mushroom Sauce
Serves 4

8 oz mushrooms, thinly sliced
1 shallot, minced
1 tbsp evoo
1 tbsp butter
1/2 cup red wine
1 cup veggie stock
2 tbsp flour
1 tbsp water
1/4 cup fresh parsley

1.  Heat oil and butter in a medium sauté pan. Add mushrooms and shallots and cook until mushrooms are soft and just beginning to brown. Add in wine and simmer for two minutes.  Add in the stock and simmer for about five minutes, until the sauce begins to reduce.
2.  In a small bowl, whisk together the flour and water to make a slurry. Slowly add the slurry, stirring constantly to avoid lumps. Bring back to a simmer and let the sauce cook for 5-10 more minutes until thickened. Season to taste with salt and pepper. Stir in the parsley just before serving. Enjoy!

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