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Mushroom Au Poivre Sauce
Description
Red wine, mushrooms, and black pepper: perfect with your favorite lamb or veal chop, as well as a ribeye steak or roast chicken.Ingredients
Serves
4
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 cup mushrooms, cleaned, trimmed and quartered
- 10 whole black peppercorns, crushed
- 2 tablespoons red wine
- 1 container (11 ounces) More Than Gourmet Red Wine Sauce
- Salt
- 2 tablespoons heavy cream, optional
Methods/steps
- In a saucepan, sauté the shallot over medium heat until it is soft. Add the mushrooms and sauté until they are browned. Add the crushed peppercorns, and then the red wine, scraping to loosen any browned cooking bits from the pan.
- Reduce the heat slightly, add the More Than Gourmet Red Wine Sauce, and simmer for 2 minutes.
- Season the sauce to taste with salt and whisk in the cream, if desired.
