Saturday, April 3, 2010

Rosemary & Red Wine Mushrooms

2 Tbls butter
1 or 2 shallots*, finely chopped
8 oz sliced mushrooms
3/4 C red wine (Cabernet Sauvignon)
1 Tbls fresh rosemary (1 tsp dried)
(Optional: 1/3 C cream)

Melt butter in skillet, add chopped shallot and mushrooms; stir and cook until tender and lightly browned (5 minutes). Pour in wine and rosemary. Cook until wine is reduced by 1/2 -- about another 5 minutes. For a creamy sauce, add 1/3 C cream after wine has reduced; heat just to simmer for 1 minute.

Serve immediately over steak or pork. Add some roast potatoes and a salad...and ENJOY!

Note: If you cooked your meat in the skillet, don't clean it before you cook up this mushroom sauce...the little browned bits of meat left in the pan add another layer of flavor to the sauce. :)

* 1/2 a small onion will work though the shallots are nicer; shallots have a much milder, smoother flavor that lets the flavor of the mushrooms and wine come through more.

Variation: use thyme instead of rosemary; try different kinds of mushrooms, different wines...

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