Red Wine Mushroom Sauce

1. 1

   In a large skillet, saute the mushrooms in the oil over high heat for about 10 minutes, until softened and fragrant.

2. 2

   In a medium nonreactive saucepan, combine the wine, mushrooms, shallot and demiglace.

3. 3

   Boil over high heat, stirring occasionally until reduced to 2 cups, about 10 minutes.

4. 4

   (To make the sauce with pan juices, discard the fat from the saute skillet, add the reduced wine mixture and boil for 30 seconds, scraping the bottom of the pan with a wooden spoon to dissolve the browned bits.)

5. 5

   Off the heat, whisk in the butter to make a thickened sauce.

6. 6

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.