Mushroom Pan Sauce

15 Min.
20 Min.
6
Ingredients
8
tablespoons butter, divided
8 tablespoons butter, divided
¼
cup olive oil
¼ cup olive oil
1
pound portabella mushrooms, finely diced
1 pound portabella mushrooms, finely diced
¼
cup minced shallots
¼ cup minced shallots
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
3
sprigs fresh thyme
3 sprigs fresh thyme
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
2
cups red wine
2 cups red wine
Directions
  1. Add 4 tablespoons of the butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and the shallots to the pan. Sauté for 3-4 minutes.
  2. Add the Roasted Garlic Base, thyme and pepper to the pan and stir to combine. Continue to sauté for 8-10 minutes, stirring occasionally.
  3. Add the wine to the pan and turn up the heat to high. Cook the wine until reduced by half, about 5- 6 minutes.
  4. Remove the pan from the stove. Using tongs remove the thyme sprigs from the pan. Add the remaining 4 tablespoons of the butter and stir until melted.
  5. Serve the sauce over grilled steak, chicken or pork.

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