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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. 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.
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