Wild Mushroom Sauce

Wild Mushroom Sauce
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 teaspoon grated lemon rind
  • 2 ½ cups sliced portabella mushroom caps (about 6 ounces)
  • 1 teaspoon balsamic vinegar
  • 1 ¼ cups water
  • 1 tablespoon fresh lemon juice
  • 1 (10 1/2-ounce) can beef broth
  • 1/8 teaspoon ground red pepper
  • + 6 more ingredients
    • Vegetable cooking spray
    • 1 teaspoon dried tarragon
    • 3 cups sliced crimini mushrooms (about 1/2 pound)
    • ¼ cup all-purpose flour
    • 2 tablespoons chopped fresh chives
    • 3 tablespoons dry red wine

Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms and chives; cover and cook 5 minutes or until mushrooms release moisture and darken (do not stir). Place flour in a small bowl. Gradually add beef broth, stirring with a wire whisk until blended. Add...

View full recipe at My Recipes

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