Stick to Your Ribs Creamy Mushroom Sauce

Submitted by Jan Marie

"This is a wonderfully earthy, rich, mushroom sauce. I first served it with broiled Spencer steaks and poured the steak drippings in the sauce. It's actually hearty enough to eat without meat, over potatoes or noodles. Enjoy"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• olive oil, twice around the pan plus 1 tsp butter
• 2 shallots, diced
• 2 garlic cloves, diced
• 1 cup beef broth (prefer low sodium)
• 1⁄3 cup red wine
• 1 1⁄2 lbs chanterelle mushrooms, coarsely chopped
• 1⁄2 cup heavy cream
• salt and pepper
• chopped parsley

directions

1. Place olive oil and 1 teaspoon butter in pan.
2. Over med/high heat, sauté shallots until wilted.
3. Add garlic, lightly sauté.
4. Add mushrooms, sauté until wilted.
5. Add wine and beef broth.
6. Cook until broth is reduced by 1/2-2/3 (depends on how thick you want the sauce) Add cream, stir until thickened.
7. Salt and pepper to taste.
8. Garnish with chopped parsley.
9. Serve over mashed potatoes or noodles.

Reviews

[judyf13]

This was sooo delicious! I made this sauce and poured over portabello mushrooms. I followed the recipe except that I only used 1 shallot, cooking sherry, a small portabello mushroom chopped, and doubled the heavy cream. I also used this for the steak I served with dinner. This was a huge hit with my husband. He even used a piece of bread to soak up any left on his plate. WONDERFUL!!!

 

[Lorac]

Excellent! If you love mushrooms, you will adore this intensely flavored rich cream sauce. I made the recipe as directed using sliced (not chopped) Cremini mushrooms and Burgundy wine.I served this with BBQ grilled steaks, Carrots Piedmontese #24156 and Great Greek Green Beans #71244. This sauce would dress up even the plainest entree and turn it into a festive dinner dish. Thanks, Jan Marie.