Burgundy Mushroom Sauce

Submitted by Rick M.

"Rich and beefy mushroom sauce that is great on meats."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon butter
• 1 tablespoon garlic powder
• 2 teaspoons Accent seasoning (optional)
• 8 ounces sliced mushrooms
• 1 tablespoon butter, for sautee

directions

1. Sautee all of the mushrooms with the butter for sautéing, until you have a nice crust on the mushrooms.
2. Add Mushrooms, Can of soup with 1/2 can of water, Worcestershire Sauce, Butter, Garlic Powder, Accent Seasoning to pan.
3. Simmer the sauce for 10-20 minutes to reduce sauce down to desired thickness, stirring occasionally. If a crust builds up on the bottom do not worry just fold that back into the sauce. Simmering the sauce gives all ingredients a chance to incorporate.
4. Once done put all of the sauce in a container and allow to refrigerate for at least 2 hours, but over night is better. This gives the sauce time for all of those flavors to meld.
5. When ready to serve either heat up the sauce, or put cold sauce directly on hot food directly from stove.
6. This sauce is great with Burgers, steak, and chicken.