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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
vegetable cooking spray |
3 cups sliced crimini mushrooms (about 1/2 pound) |
2 1/2 cups sliced portabella mushroom caps (about 6 ounces) |
2 tablespoons chopped fresh chives |
1/4 cup all-purpose flour |
1 (10 1/2-ounce) can beef broth |
1 1/4 cups water |
3 tablespoons dry red wine |
1 teaspoon dried tarragon |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1 teaspoon balsamic vinegar |
1/8 teaspoon ground red pepper |
Directions:
1. Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms and chives; cover and cook 5 minutes or until mushrooms release moisture and darken (do not stir).
2. Place flour in a small bowl. Gradually add beef broth, stirring with a wire whisk until blended. Add flour mixture, water, and remaining ingredients to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until thickened, stirring constantly.
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