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Ingredients
| salted butter: 2 Tbl |
| onions (chopped): 1/2 cup (minced) |
| white mushrooms: 2 cups (sliced) |
| chicken broth: 2 cups |
| dried tarragon (leaves): 1 tsp |
| red wine: 1/2 cup |
| cornstarch: 2 Tbl |
Red Wine Mushroom Sauce
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
3 serving(s)
Tags
- In a medium saucepan over medium heat, melt the butter.
- Add the diced onions and saute for 2 minutes.
- Add the sliced mushrooms and continue to saute until mushrooms begin to soften (about 2 minutes).
- Stir in the chicken broth and tarragon. Raise the heat to med-high, cooking until mushrooms are tender (about 3 minutes).
- In a small cup stir together the wine and cornstarch. Add mixture to the sauce and raise the temp to high and bring to a boil, stirring constantly.
- Reduce heat to medium and cook until thickened.
- Remove from heat, cover and keep warm.