Thursday, 2 October 2008

Easy & Pretty Impressive Wine Mushroom Sauce

1-1/2 cups sliced mushrooms
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry red wine
1 cup beef broth (or beef bullion cube processed in 1 cup hot water)
2 tablespoons flour
3 tablespoons cold water
salt and pepper to taste
1 teaspoon dried parsley flakes

Saute mushrooms in butter and oil for 3 to 5 minutes, stirring occasionally.  Add red wine and broth and simmer until it reduces a bit - about 5 minutes.  Combine flour and cold water and whisk until smooth.  Stir into the mushroom mixture and simmer for about 1 minutes until thickened.  If too thick, add a little more water.  Add parsley and salt and pepper.