Mushroom Sauce

1. 1

   Melt 1/4 cup butter in a in a large skillet over medium-hgh heat; add mushrooms and saute 15 minutes or until liquid evaporates.

2. 2

   Add green onions and saut additional 2 minutes.

3. 3

   Remove from heat.

4. 4

   Melt remaining 1/4 cup butter in a large saucepan over medium heat; whisk in flour until smooth.

5. 5

   Cook, whisking constantly, 1 minute.

6. 6

   Whisk in Dijon mustard.

7. 7

   Gradually whisk in beef broth and wine.

8. 8

   Whisk in salt and pepper.

9. 9

   Cook, whisking constantly, until mixture is thickened and bubbly.

10. 10

    Stir in mushroom mixture and cook until thoroughly heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.