Red Wine-Horseradish Mushroom Sauce
Recipe: Red Wine-Horseradish Mushroom Sauce
Serve this sauce on roast beef, chicken, beef tenderloin, a hamburger or even an omelet!
Makes 6 servings
2 tsp canola oil
2 tsp olive oil spread or butter, plus 1 Tbl for the mushrooms
2 large shallots, minced
1 cup red wine
1 10.5-oz can of no-salt chicken broth
1/2 pound mixed, sliced mushrooms (Button and shitake are my favorites. No stems.)
1/8 tsp dried thyme or just a sprinkle
1 tsp prepared horseradish
Pepper and salt to taste
2 tsp flour
In a medium saucepan put in your oil and olive oil spread and add the shallots. Cook on Medium about 2 minutes until the shallots are soft and just about to start browning. Add the wine and the chicken broth. Turn up to Medium High and boil this mixture down until you have approximately one and one-half cups left. This will take about 15 minutes.
While the mixture is reducing, you're going to sauté; your mushrooms. Do this in a sauté pan with a tablespoon of the olive oil spread. Sauté until the mushrooms are browning on the edges. Sprinkle on the thyme, season with salt and pepper and sprinkle on the flour. Stir until the flour disappears. Turn off and hold until the reduction is ready.
When the reduction is ready, pour it into the mushroom mix and add the horseradish. Heat until the mushrooms are warm and the mixture has thickened. This will only take a minute or two at most on Medium Low.
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