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Mushroom Pan Sauce
tablespoons butter, divided
8 tablespoons butter, divided
cup olive oil
¼ cup olive oil
pound portabella mushrooms, finely diced
1 pound portabella mushrooms, finely diced
cup minced shallots
¼ cup minced shallots
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
sprigs fresh thyme
3 sprigs fresh thyme
teaspoon cracked black pepper
1 teaspoon cracked black pepper
cups red wine
2 cups red wine
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.
Add the Roasted Garlic Base, thyme and pepper to the pan and stir to combine. Continue to sauté for 8-10 minutes, stirring occasionally.
Add the wine to the pan and turn up the heat to high. Cook the wine until reduced by half, about 5- 6 minutes.
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.
Serve the sauce over grilled steak, chicken or pork.