Mushroom-Red Wine Sauce

Mushroom-Red Wine Sauce
Quentin Bacon
five_whole_stars
Click a Star to Rate This Recipe
preparation
15
minutes
cooking
15
minutes
Serves 4

Ingredients

2
tablespoons
unsalted butter
1
pound
mushrooms (such as button), thinly sliced
3/4
teaspoon
kosher salt
1/4
teaspoon
black pepper
3/4
cup
red wine
1
tablespoon
chopped fresh rosemary

Directions

  1. 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. Pour or spoon the sauce over cooked meat.
Sara Quessenberry
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Fat 6 g
  • Sat Fat 4 g
  • Cholesterol 15 mg
  • Sodium 360 mg
  • Carbohydrate 5 g
  • Fiber 2 g
  • Sugar 3 g
  • Protein 4 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments