Mushroom Sauce

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.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 167 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.