Red Wine Mushroom Sauce
"This is the easiest, fastest, yummiest, most versatile sauce I have ever tasted. You can put it on almost anything! I am putting it on here with the original chicken broth base, but just by changing the broth to a beef broth, it can be used on top of red meat dishes as well....and anything else you can think of. I'm putting it up on here because I keep misplacing it."
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
3 cups
- Serves:
- 10-12
ingredients
- 2 tablespoons butter
- 1⁄2 cup onion, minced
- 2 cups button mushrooms, sliced
- 2 cups chicken broth
- 1 teaspoon dried tarragon
- 1⁄2 cup dry red wine
- 2 tablespoons cornstarch
directions
- In a medium saucepan over medium heat, melt the butter.
- Add the diced onions and saute for 2 minutes.
- Add the sliced mushrooms and continue to saute until mushrooms begin to soften (about 2 minutes).
- Stir in the chicken broth and tarragon. Raise the heat to med-high, cooking until mushrooms are tender (about 3 minutes).
- In a small cup stir together the wine and cornstarch. Add mixture to the sauce and raise the temp to high and bring to a boil, stirring constantly.
- Reduce heat to medium and cook until thickened.
- Remove from heat, cover and keep warm.
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RECIPE SUBMITTED BY
CJS42
Chatham, 0
I'm from Southwestern Ontario, and I enjoy cooking as a periodic hobby. Family and friends don't seem to mind being guinea pigs for my experimentations with new recipes and formulas. I have a day job that pays the bills, but what I really like to do is make jewelry and stained glass. Someday I'll make the transition that will allow me to do my passions as my full-time job. Due to my allergy to cow's milk, I am constantly on the lookout for recipes that are milk-free, or adaptable to soy substitutions (or the like). I enjoy this site immensely and have tried many recipes here with great results. :)
