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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is the easiest, fastest, yummiest, most versatile sauce I have ever tasted. You can put it on almost anything! I am putting it on here with the original chicken broth base, but just by changing the broth to a beef broth, it can be used on top of red meat dishes as well....and anything else you can think of. I'm putting it up on here because I keep misplacing it. Ingredients:
2 tablespoons butter |
1/2 cup onion, minced |
2 cups button mushrooms, sliced |
2 cups chicken broth |
1 teaspoon dried tarragon |
1/2 cup dry red wine |
2 tablespoons cornstarch |
Directions:
1. In a medium saucepan over medium heat, melt the butter.
2. Add the diced onions and saute for 2 minutes.
3. Add the sliced mushrooms and continue to saute until mushrooms begin to soften (about 2 minutes).
4. Stir in the chicken broth and tarragon. Raise the heat to med-high, cooking until mushrooms are tender (about 3 minutes).
5. In a small cup stir together the wine and cornstarch. Add mixture to the sauce and raise the temp to high and bring to a boil, stirring constantly.
6. Reduce heat to medium and cook until thickened.
7. Remove from heat, cover and keep warm.
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