Elixir (Red Wine Mushroom Sauce)

1. 1

   This can get messy. Throw on an apron and cover anything that you don't want to be stained by red wine.

2. 2

   Throw mushrooms on a rimmed baking sheet and place in oven. Set broiler to high and cook about 20 minutes, or until juices have almost completely evaporated.

3. 3

   Meanwhile, heat olive oil in a pan over high heat for 1 minute. Add onion, carrot, celery and cook, stirring on high heat for 3 minutes. Turn off flame and add wine. Return to high heat and cook for 5-10 minutes over high heat until the liquid reduces by half. The time will vary, depending on the size of your pan and temperature of ingredients.

4. 4

   Add beef broth and repeat reduction process (high for 5-10 minutes, until reduced by half).

5. 5

   Strain sauce into another pan, throwing away solids. To the pan with the sauce, add broiled mushrooms, thyme, rosemary, and pepper. Bring to a boil, reduce heat to medium and simmer for 2 to 3 minutes. Add a tablespoon of butter and stir to mix. Taste to see if you need to add salt and season accordingly.

6. 6

   Pour into dish and allow to cool before covering for fridge. Reheat slowly over flame. My yield is 1 -1/2 cups.

No additional tips available.