Mushroom Wine Sauce

 

1 1/2 tsp. butter, divided
Vegetable cooking spray
1 Tbsp. low-sodium soy sauce
1/3 c. finely chopped shallots
1 Tbsp. chopped thyme
1 1/2 c. dry red wine, divided
Fresh thyme springs (optional)
1/2-lb. fresh Shiitake mushrooms (no stems)
1 10.5-ounce can beef consommé, undiluted and divided

Melt butter in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; sauté 4 minutes. Add 1 cup wine and 3/4 cup consommé; cook 5 minutes, stirring often. Remove mushrooms and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl; set aside. Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine and consommé to skillet. Bring to boil; cook 1 minute. Add mushroom mixture, cornstarch mixture and chopped thyme; bring to a boil, and cook stirring constantly, 1 minute. Garnish with thyme sprigs, if desired.

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Mushroom Wine Sauce

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