Authentic home cooking from Chile, with US measurements. 
Mushroom Sauce with Cabernet Sauvignon
This mushroom sauce pairs well with all kinds of meats. It's made with beef broth because I used it for a ground beef roast, but if you need to make it for poultry, use chicken broth; for fish or seafood, use fish or seafood broth and white wine.
Mushroom Sauce with Cabernet Sauvignon
This mushroom sauce pairs well with all kinds of meats. It's made with beef broth because I used it for a ground beef roast, but if you need to make it for poultry, use chicken broth; for fish or seafood, use fish or seafood broth and white wine.
Open in Cookpad AppSteps
- 1
Measure and prepare all the ingredients.
- 2
In a small saucepan, heat the wine and reduce it by half. Heat the beef broth.
- 3
In a skillet or saucepan over medium heat, melt the butter and sauté the shallots and garlic.
- 4
Add the mushrooms and cook until they release their juices. Add the flour, cook, and stir for a couple of minutes until lightly browned.
- 5
- 6
Add the herbs, bay leaf, beef broth, wine, and pepper. Mix well. Bring to a boil, let the sauce thicken, then reduce the heat and simmer gently for about 15 minutes.
https://youtu.be/iHohB5m6glY
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