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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Not your everyday common mushroom sauce! This makes about 2-1/2 cups sauce, but the recipe can be doubled, this is fantastic on beef! Ingredients:
1 (8 ounce) package fresh mushrooms, sliced |
1/4 cup finely chopped shallot (can use finely chopped onion in place of shallots) |
1 tablespoon minced fresh garlic (can use more) |
1/2 teaspoon curry powder |
1/8-1/4 teaspoon crushed red pepper flakes (or to taste) |
2 tablespoons oil |
3/4 cup chicken broth |
2 teaspoons soy sauce |
1/4 teaspoon nutmeg |
1 tablespoon cornstarch |
1/4 cup dry white wine |
Directions:
1. In a large saucpan, cook mushrooms, shallots, garlic, curry powder and crushed red pepper in hot oil until the mushrooms are tender.
2. Add in 3/4 cup chicken broth, soy sauce and nutmeg; bring to boiling.
3. In a small cup or bowl whisk together wine and cornstarch until smooth.
4. Add to the saucepan; cook and stir until smooth and slightly thickened.
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