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Mushroom Sauce

By: Jimmi

"Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles."

Rate/Review | Read Reviews (42)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 cups

Ingredients

2 cups fresh sliced mushrooms
1/4 cup butter
1 tablespoon butter
1 tablespoon shallots, minced
1/2 cup chopped mushrooms
1/2 teaspoon dried thyme
1 bay leaf
1/4 cup red wine
2 cups beef broth
1 tablespoon arrowroot powder
salt to taste
freshly ground black pepper

Directions

In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.