Mushroom Pan Sauce
Recipe tags: garlic base, moderate difficulty, sauce, vegetarian, skillet
|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|
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.
Add the Roasted Garlic Base, thyme and pepper to the pan and stir to combine. Continue to sauté for 8 - 10 minutes, stirring occasionally.
Add the wine to the pan and turn up the heat to high. Cook the wine until reduced by half, about 5 - 6 minutes.
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.
Serve the sauce over grilled steak, chicken or pork.