Red Wine Mushroom Sauce
Servings and Ingredients
|3 tbsp. Hy-Vee Select olive oil|
|¼ c. minced shallot|
|½ tsp. Hy-Vee dried thyme|
|12 oz. fresh sliced mushrooms|
|3 tbsp. Hy-Vee butter, divided|
|2 tbsp. Hy-Vee all-purpose flour|
|1 tbsp. Hy-Vee tomato paste|
|¼ c. dry red wine|
|1 c. Hy-Vee reduced-sodium beef broth|
|1 tsp. Hy-Vee soy sauce|
|1 tsp. Hy-Vee Worcestershire sauce|
|Hy-Vee salt and Hy-Vee pepper, to taste|
- In a large skillet, heat olive oil over medium-high. Add shallot and thyme and cook until shallot is soft, about 3 to 5 minutes, stirring frequently.
- Stir in mushrooms; cook until golden. Add 2 tablespoons butter, flour and tomato paste. Stir to coat. Add wine and cook until nearly evaporated. Stir in broth, soy sauce and Worcestershire sauce. Simmer until thickened, about 3 to 4 minutes.
- Add remaining tablespoon of butter and season with salt and pepper. Serve immediately.
110 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 115mg
- Total Carbohydrates: 5g
- Protein: 2g
Vitamin A 4%
Vitamin C 4%
Main Dish Media.