Mushroom Pan Sauce
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Prep:
15 min. -
Cook:
20 min. -
Serves:
6
Recipes
Recipe tags: garlic base, moderate difficulty, sauce, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 8 Tbsp | butter, divided |
| ¼ cup | olive oil |
| 1 lb | portobello mushrooms, finely diced |
| ¼ cup | minced shallots |
| 1 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 3 sprigs | fresh thyme |
| 1 tsp | cracked black pepper |
| 2 cups | red wine |
Directions
-
1
Add 4 tablespoons of the butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and the shallots to the pan. Sauté for 3 - 4 minutes.
-
2
Add the Roasted Garlic Base, thyme and pepper to the pan and stir to combine. Continue to sauté for 8 - 10 minutes, stirring occasionally.
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3
Add the wine to the pan and turn up the heat to high. Cook the wine until reduced by half, about 5 - 6 minutes.
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4
Remove the pan from the stove. Using tongs remove the thyme sprigs from the pan. Add the remaining 4 tablespoons of the butter and stir until melted.
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5
Serve the sauce over grilled steak, chicken or pork.