Braised Mushrooms

Submitted by Judy in San Antonio

"Terrific mushrooms in a lovely rich sauce to serve with beef! Two pounds of mushrooms will look like a lot, but it cooks down a lot, so don't skimp!"

 

• Ready In: 45mins
• Ingredients: 5
• Serves: 6

ingredients

• 2 lbs button mushrooms
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 (14 ounce) can reduced-sodium beef broth
• 1⁄4 cup red wine (optional)

directions

1. Wash the mushrooms and remove or trim any long stems if you want a "dressier" dish. Otherwise it's fine to leave them on. Pat the mushrooms dry with a paper towel.
2. Saute mushrooms in butter and olive oil at medium high heat until mushrooms are browned.
3. Continue to cook at medium heat as the juices are released from the mushrooms. Simmer the mushrooms until the juices are reduced to almost dry.
4. Add beef stock (and red wine if desired) and continue simmering until the stock has reduced to a sauce-like consistency.