Mushroom-Red Wine Sauce
Source of Recipe
internet
2 tablespoons unsalted butter
1 pound mushrooms (such as button), thinly sliced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup red wine
1 tablespoon chopped fresh rosemary
1 Melt the butter in a large skillet or saucepan over medium-high heat. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper. Continue to cook until the juices evaporate. Add the wine and rosemary. Bring to a simmer. Cook for 3 minutes. Pour or spoon the sauce over cooked meat.
.By Sara Quessenberry, October 2006
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