Mushroom Sauce

Mushroom Sauce

52
Jimmi 0

"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."

Ingredients 20 m {{adjustedServings}} servings 167 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews 52

  1. 64 Ratings

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DEBRA DION
2/9/2003

Wonderful sauce for steak B.B.Q. or broiled. My sons loved it. Did not use arrowroot or tyme. Replaced shallots with garlic. And consumme instead of beef broth.

wildchild
10/12/2006

Excellent and easy! Great way to impress company. Subbed 2x corn starch for Arrowroot since I had none. Worked GREAT.

CN29URSERY
3/1/2008

I went searching for a sauteed mushroom recipe, and this is the one I decided to use. We cooked steaks and chicken on the grill, and it all went perfectly together. The shrooms were absolutely awesome. Will definitely use again and again. Next time I may use a little less broth because there was so much broth left over and not many shrooms.