Ingredients 2 cups fresh sliced mushrooms 1/4 cup butter 1 tablespoon butter 1 tablespoon shallots, minced 1/2 cup chopped mushrooms 1/2 teaspoon dried thyme 1 bay leaf 1/4 cup red wine 2 cups beef broth 1 tablespoon arrowroot powder salt to taste freshly ground black pepper
Directions 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.
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.
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.
Makes 2 cups
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