Description
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.
Ingredients
- 2 cups fresh sliced mushrooms
- ¼ cup butter
- 1 tablespoon butter
- 1 tablespoon shallots, minced
- ½ cup chopped mushrooms
- ½ teaspoon dried thyme
- 1 bay leaf
- ¼ cup red wine
- 2 cups beef broth
- 1 tablespoon arrowroot powder
- salt to taste
- freshly ground black pepper
Instructions
- 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.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4