Mushroom Sauce
"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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt to taste
- 1/4 cup butter
- 1 tablespoon butter
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 cups fresh sliced mushrooms
- freshly ground black pepper
- 2 cups beef broth
- 1/4 cup red wine
- 1 tablespoon shallots minced
- 1/2 cup chopped mushrooms
- 1 tablespoon arrowroot powder
- Carbohydrate 3.80640662556909 g
- Cholesterol 76.2578125842742 mg
- Fat 29.0918386570043 g
- Fiber 0.241008746451699 g
- Protein 2.42421675127351 g
- Saturated Fat 18.3623215202441 g
- Serving Size 1 1 cup (240g)
- Sodium 2344.91565055693 mg
- Sugar 3.56539787911739 g
- Trans Fat 2.04825062723192 g
- Calories 323 calories
Directions 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. 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. 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.
