mushroom wine sauce

makes 1-2 cups



I make two versions of this sauce, one for chicken and one for steaks. You can use just a cup of thinly sliced mushrooms for a "saucier" sauce, or tons of roughly chopped mushrooms for more of a side dish. Either way, you will not be disappointed!



olive oil
1-2 cups cremini mushrooms, thinly sliced or roughly chopped
2-3 cloves garlic, chopped
half an onion, chopped
red pepper flakes
1 cup broth (beef or chicken)
1 cup red wine
2 tbsp all purpose flour

Heat half of a cup of olive oil in a large sautee pan over med-hi heat. Once hot, add the mushrooms (they should be in a single layer for the best browning). Let brown for a few minutes before stirring, then allow to brown, undisturbed, for a few more minutes. Sprinkle the flour over the mushrooms and stir, allowing flour to cook and become translucent. Add the onion and garlic and lower heat to medium. Sautee for 5 minutes until onions are just browned. Add the red pepper flakes and herb of your choice. Sautee for 2 more minutes, then add broth and wine and raise heat to high to bring to a boil. Cook until liquid is reduced by half.