Mushroom-Red Wine Sauce
- ¼ teaspoon black pepper
- 1 pound mushrooms (such as button), thinly sliced
- ¾ teaspoon kosher salt
- ¾ cup red wine
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons unsalted butter
Melt the butter in a large skillet or saucepan over medium-high heat. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper. Continue to cook until the juices evaporate. Add the wine and rosemary. Bring to a simmer. Cook for 3 minutes...