2012 (1)
18 Mar 2011
Mushroom & Red Wine Reduction Sauce
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2 tablespoons butter 1¼ cups mushrooms, sliced ¼ cup shallots, minced ½ cup red wine ½ cup beef stock salt and pepper to taste In a small skillet, melt butter over medium heat. Add mushrooms and shallots to pan; sauté for 3 minutes. Add wine and beef stock; bring to a boil. Reduce heat and simmer until wine sauce is reduced by half. Season with salt and pepper. Serve over steak. Yield: 2 servingsRecipe adapted from blog chefs
POSTED AT 12:00 AM
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Ecuadeb (May 22, 2011, 7:26 pm)I made this with portobellos and veggie stock as a main dish for my vegetarian family. Served over polenta with a side of green beans. Yum - thanks! -
Barbara DeLauro (April 6, 2011, 1:35 pm)I love it!! Thank you so much. Great recipes and great pictures. love the way you can print each individually. Thank you, thank you, thank you Barbara