Post by marlaoh on Feb 11, 2003 7:43:51 GMT -6
Mushroom Sauce
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
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