Go Back
Mushroom Sauce with Red Wine
Print Pin

Mushroom Sauce with Red Wine

Ingredients

  • 2 tablespoons butter
  • 2 1/2 cups beef stock
  • 1 cup red wine
  • 6 white mushrooms sliced
  • 1/2 small onion
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 2 bay leaves
  • Few dashes of worcestershire sauce
  • Arrowroot powder
  • Salt and pepper to taste

Instructions

  • Melt the butter in a pan on medium heat, add the mushrooms and onion.
  • Saute until the mushrooms are brown and the onions have turned translucent.
  • Remove from the pan.
  • Add a splash of stock to deglaze and then add the remaining stock.
  • Add the oregano, thyme, and bay leaves, bring to a boil. Turn down the heat to medium and let simmer for about 5 minutes.
  • Add the wine and bring back to a boil. Turn down the heat to medium and let simmer for 5 minutes.
  • Add 2 teaspoons of arrowroot powder that has been mixed with a bit of cold water. Whisk in and bring back to a boil. Turn down to medium heat and let simmer for 5 minutes.
  • If the sauce has not thickened, add arrowroot powder (mixed with a bit of cold water), 1 teaspoon at time, bringing back up to a boil each time and then turning down to medium.
  • Once it begins to thicken, add the mushrooms and onions back in.
  • Add a few dashes of worcestershire sauce, and taste for addition of salt and pepper.
  • Let simmer until desired thickness.
  • Serve over slices of London broil.