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In Reply to: posted by SpokaneLance on December 14, 2011 at 19:52:03:
Red Wine Mushroom Sauce:
1 tablespoon unsalted butter
1 tablespoon Extra-virgin olive oil
2 shallots, minced
2 pounds sliced mushrooms, such as crimini, oyster, shiitake, chanterelle, or white.
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon or any good Red Wine
1/4 cup reserved beef broth (drippings from roast) or low-sodium broth
1/4 cup heavy cream
1 tablespoon minced fresh chives
Place a skillet over medium heat. Add the butter and the olive oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirringup any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
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