Burgundy Mole Sauce

Recipe from


1 cup sliced fresh shiitake or portobello mushrooms
8 garlic cloves, chopped
2 tablespoons olive oil
1/2 cup dry red wine
1 (10 1/2-ounce) can condensed beef broth, undiluted
1/3 cup soy sauce
1 tablespoon semisweet chocolate morsels


Sauté sliced mushrooms and chopped garlic in hot oil until crisp-tender; drain. Stir in red wine and remaining ingredients. Bring mixture to a boil. Reduce heat, and simmer, stirring occasionally, 30 minutes.


Mike Thompson,

Cuz's Uptown Barbecue, Pounding Mill, Virginia,

July 1998
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