Prep 2 mins
Cook 2 hrs
This recipe is so easy and really good. The sauce will thicken while it cooks, and it can be served over any meat, or by itself as a side dish. It's especially good over beef.
- 1 lb whole mushroom
- 1 can beef broth (beef consome can be used in stead of the broth, omitting the salt)
- 1 can French onion soup
- Put all ingredients in a pot, cover and simmer until reduced approximately in half, about an hour and 1/2 to 2 hours.
These are so easy and really good. I've made them twice now for parties. This time I used half crimini, and used veggie broth instead of beef to accommodate one of the attendees. Still tasted yummy. Another reviewer added Merlot for half the broth and that sounds good too. Great recipe!
I've made this several times and can't believe I haven't reviewed it before now. It is really nice tasting and my 15 year old son request I make this all the time. I've made it for a few get togethers too and there is any left over.
this was delicious.. i actually substituted half the can of beef broth for a nice merlot wine and it just bumped it up that extra notch.. I have also varied it by adding just a touch of cream at the end of the reduction process and for that I refer to the dish as mushroom marsala!